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What Chefs Can Learn From a Navy SEAL Commander

Plus, the under-recognized excellence of Asian food in the San Gabriel Valley

Hao Wei (lower left), Pohsien Hou (top middle), and Juihung Weng (right) enjoy lunch at Chengdu Tas Photo by Gary Friedman/Los Angeles Times via Getty Images


Dave praises the under-recognized excellence of Asian food in the San Gabriel Valley (2:35) before he and Chris Ying interview former Navy SEAL commander Mike Hayes about his new book, Never Enough: A Navy SEAL Commander on Living a Life of Excellence, Agility, and Meaning, and its many leadership lessons that chefs can adapt to help manage kitchens (8:57).

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