In this episode, I talk to Nate Keller, one of the first 11 employees of Google's campus kitchens. A gluten for big projects and stress, Nate helped open Google kitchens around the world, eventually serving over 50K people. He then went on to open a catering company called Gastronaut for Silicon Valley companies and running the culinary functions of Sprig, a start up that vertically integrated cooking and delivery so people could order and receive hot meals within twenty minutes.

The gem of this conversation though is Nate's take on ADHD in the kitchen and respecting those who feed us.

In this episode, I talk to Nate Keller, one of the first 11 employees of Google's campus kitchens. A gluten for big projects and stress, Nate helped open Google kitchens around the world, eventually serving over 50K people. This excerpt is his take on ADHD in the kitchen and respecting kitchen workers. "There is no such thing as unskilled labor."

Kaitlyn Anderson has worked everywhere from 2-Michelin restaurants, dessert-forward restaurants, hotels, and ice cream shoppes (JK, just shops, this isn't 1950). She has lived and worked in Chicago, San Francisco, Denver, and now Jackson, WY. In other words, she's seen a lot.

Although she has been in the industry since graduating high school, being a chef had never really been her plan. But once she started, she quickly found she had too much love, fun, and drive to leave the world of desserts.

P.S. She and I are very impressed by The Great British Bake Off. How are they even doing that?!