939: Joe Frillman Executive Chef and Owner of Daisies

<p>Chef Joe Frillman is the Owner and Executive Chef of Daisies in Chicago, IL. Joe's first job in the industry was as a food runner when he was in high school. He fell in love with the industry during that very first job. After graduating from college, Joe decided he wanted to become a chef. He went to culinary school in Chicago, and then in 2008 helped open The Bristol in Chicago. Later, in 2010, he travelled through Europe and ended up working in a restaurant in London. He returned and helped open Perennial Virant and Balena with the <a href="https://www.bokagrp.com/">Boca Restaurant Group</a> in Chicago. In 2015, he took time off to focus on consulting and finally, in 2017, he opened his restaurant, <a href="https://www.daisieschicago.com/">Daisies</a>, in Chicago.</p> <h2>Show notes…</h2> <h3>Calls to ACTION!!!</h3> <ul> <li>Join <a href= "https://www.restaurantunstoppablenetwork.com/plans/47357?bundle_token=17a3bdca1ccbc19303dff68d05df5ab2&utm_source=manual">Restaurant Unstoppable Network</a> and get your first 30 days on me!  Connect with my past guest and a community of superfans.</li> <li>Subscribe to the <a href= "https://www.youtube.com/channel/UCJSERtxnAE3V7T9PQ19w_Og">Restaurant Unstoppable YouTube Channel</a></li> <li>Join the private <a href= "https://www.facebook.com/groups/493649961457862/">Unstoppable Facebook Group</a></li> <li>Join the email list! (Scroll Down to get the Vendor List!)</li> </ul> <h3>Favor success quote/mantra:</h3> <ul> <li>"If you're not having fun, you should be doing something else."</li> </ul> <p><strong>In this episode with Joe Frillman we will discuss:</strong></p> <ul> <li>Work/life balance</li> <li>Culinary school thoughts</li> <li>Burnout</li> <li>Checklists</li> <li>The industry now vs. how it was in 1999</li> <li>Italian cuisine</li> <li>Farming</li> <li>Service charges</li> </ul> <h3>Today's sponsor:</h3> <p>At <a href="http://popmenu.com/unstoppable" target="_blank" rel="noopener">Popmenu</a>, we know that in today’s world, a great hospitality experience usually b