American chef, television personality, and seafood junkie, Chef Andrew Gruel, joins SoFISHticated to explain to seafood processors and producers what it takes to run a full-service seafood restaurant in today’s operational landscape. The recipe calls for a dollop of trust and a skosh of psychology, but you won’t need a PhD.  Key takeaways:? 

The post Part 1: SoFISHticated Podcast: Chef Andrew Gruel Discusses What it Takes to Run a Seafood Restaurant appeared first on About Seafood.