Memphis Mondays

Chefs Cody Requejo and Dave Mau talk about where the next generation of sushi chefs are coming from? Who's taking the place of the old generation?

This week Chefs Cody Requejo and Dave Mau chime in about fellow Chefs and their fascination with kitchen knives. When does it go too far? What exactly is a "vanity knife"? You'll find out soon enough.

Chefs Dave Mau and Cody Requejo jump in about Sid's on Old Newport and the past 20 years of Orange County restaurant culture. According to your hosts Sid's was and still is the best restaurant in the history of the OC. No bull, great food and an absolute maverick of and owner. No other shop has even touched it's legacy to this day and neither Dave nor Cody think it will ever be surpassed.

Chefs giving away recipes is hardly new phenomena but in this episode of Memphis Mondays Chefs Cody Requejo and Dave Mau discuss the upside and down to the practice. Good business and good karma? We'll find out.

Chefs Cody Requejo and Dave Mau dive in on cultural and operational differences in hotel restaurants vs what could be considered conventional ones. They are different beasts with different models. Tune in!

This week Chefs David Mau and Cody Requejo take on one of the grandest restaurant questions of them all. Can having a big ego serve a Chef well? Can it have positive purpose and value? we find out.

on this episode of the Memphis Mondays podcast Chefs Cody Requejo and Dave Mau talk about the perils and pitfalls of opening a restaurant. Want to know what it's like? Take a listen...... They'll talk about wielding a Chef knife while sharing secrets from the kitchen. Long gone are the days of Chefs guarding their secrets, there are none anymore because of google. So what's next? How can you be gracious as a Chef but still keep close to the vest things that matter to you. The dining public has their needs and connecting with the Chef is one of them, either via the plate or podcast. So how do we approach this?

Chefs Cody Requejo and Dave Mau dig into what it's like to work at an independent restaurant versus a corporate one - they both have their ups and downs.

Chefs Cody Requejo and Dave Mau jump in about the importance of good shoes, a not very oftentimes talked about part of our tools of the trade.

Chefs Dave Mau and Cody Requejo sit down with Michael Harris of Aperture Payment Solutions to talk about the wonderful world of POS systems......and how credit card processors can get ya if ya let 'em!

Want to know what will drive someone in the kitchen nuts? A screwed up roll of aluminum foil. Think it's not the case? HA! Hardly....tune in and find out.

Chefs Dave Mau and Cody Requejo jump in with their 2019 Restaurant Industry predictions! What's coming up this year in The Biz? stay tuned.

A trip to Yosemite Valley and The Ahwahnee prompts a conversation about heavy-handed menu presentation concerning dietary restrictions. Is this all gonna look dumb in 5, 10, 20 years? Let's talk.

Chefs Cody Requejo and Dave Mau (who didn't come up under the brigade system) ponder the what and how of things that make a great Sous Chef. How do they function? What is their place and does it always even work? We'll find out.

Chefs Dave Mau and Cody Requejo jump in on the idea of "hangry" and find some middle ground on its merits.

Chefs Dave Mau and Cody Requejo jump in on technology in the F&B industry when it comes to front of house. Ordering, payment, etc.....where is it all headed and will the industry exist as we know it in 10 years? We try and find out in this episode.

Chefs Dave Mau and Cody Requejo tackle the art of letting things well enough alone in the kitchen. As in get out of your own way and let the food do the work.

Do people in The Biz party too much because they're in The Biz? Or are they in The Biz because they party too much? Jefferson Van Billiard, an OC bartending legend in his own right, jumps in to dig into this one.

Chefs Dave Mau and Cody Requejo tackle the idea of "being present" in The Biz. What's the difference between being fast or good and is being present more important? Or does it matter at all.

Chefs Dave Mau and Cody Requejo do a five minute hit and run about the various complexities of one of a Chefs most basic of ingredients!

The first episode of Chefs Dave Mau and Cody Requejo's Restaurant Industry podcast "Memphis Mondays". What is it like to be "In The Zone" while working in the kitchen. How do you get there and most importantly how do you stay there?