Chef Bob Reveals the Biggest Struggles of the F&B Industry in Singapore

00:00: Introduction
1:22: Chef Bob’s story
5:56: Path to being a chef
6:56: How do you decide who is the better chef
9:10: Why aren’t there more hawkers in Higher positions
11:22: Manpower as a Chef
13:44: How can we change the perception on Chefs in Singapore
16:24: Struggles of a F&B business
22:18: The impact of AI in the F&B industry
26:08: Does building your brand help you stand out from other chefs
27:58: The beginning of nbcb
33:24: Does technology help the culinary profession
36:03: Sustaining manpower in the industry
39:28: How important is money as a Chef
42:38: Does the path for a chef go outside of the kitchen
46:07: Thoughts on international Chefs
47:24: Final Thoughts
49:51: Einding

Special thanks to Chef Bob for joining us for this podcast:   / chefbob.sg  
   / @chefbobsg  

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Tommy -   / tommynbcb  

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