In this episode, Brisbane restaurateur Andy Ashby discusses the highs and lows of the industry and how to keep the passion and positivity alive in this fast-paced industry. As an industry partner of Le Cordon Bleu, Andy lets us into his life and reveals why people keep coming back to his venue, C'est Bon, time and time again.


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Podden och tillhörande omslagsbild på den här sidan tillhör Le Cordon Bleu Australia. Innehållet i podden är skapat av Le Cordon Bleu Australia och inte av, eller tillsammans med, Poddtoppen.