WHY I TOOK A PAYCUT: From Sous Chef to Line Cook
Ryan Dean Dexton Ryan Dean Dexton
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 Published On Mar 28, 2022

Talking about my values in the restaurant industry, from pay to freedoms and more! The first 1,000 people to use this link will get a 1 month free trial of Skillshare: https://skl.sh/ryandeandexton03222

Instagram:   / ryandeandexton  
apparel: http://www.lessshiddy.com
business: [email protected]

My Home Kitchen Essentials (affiliate links)
Spatula - https://amzn.to/3A3im9c (USA: https://amzn.to/3tAGmOC )
Veggie peeler - https://amzn.to/3BZRWWh (USA: https://amzn.to/2XfTjBM )
Rolling pin - https://amzn.to/3lhmUT6 (USA: https://amzn.to/3hvZZSW )
Tongs - https://amzn.to/3k0Fv6A (USA: https://amzn.to/3hMLXgb )
Squeeze bottle - https://amzn.to/3k0XklQ (USA: https://amzn.to/2XkyTra )
Angled measuring cup - https://amzn.to/38XsX9H (USA: https://amzn.to/3nuvyQQ )
Deli cups - https://amzn.to/3A60utq (USA ONLY)
Cambro Containers: https://amzn.to/3uBEvJF (USA ONLY)

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