In this Industry Insiders episode Russell sits down with three outstanding chefs working at TQL Stadium in Cincinnati to talk about what it takes to feed 26,000 people on game day, the challenges and rewards of their work and of course the most important aspect of the entire operation - sanitation.
Interviewees:
Phillip Baxman - Executive Chef
Sheldon Morgan - Senior Sous Chef
Michael Standiford - Sous Chef
