I had no idea what 'fine dining' meant before I walked into the back door in the back alley of an unknown (to me) restaurant, selling our overwhelming harvest of Shiitake mushrooms. I was about to learn. And for the next 27 years, boy have I learned a lot!
Chris Hastings had been in Birmingham only a few months when I met him. That day I met several chefs, but the difference at Hot & Hot was seeing broken pottery on the floor, prompting me to propose a 'try and see' opportunity. Watch the video to hear directly from Chris about his take on the product, the relationship, and the opportunities that opened up that day.
|