'John Rivera (Kariton Sorbetes) - happy, balanced and optimistic - Dirty Linen - A Food Podcast...'

'John Rivera (Kariton Sorbetes) - happy, balanced and optimistic - Dirty Linen - A Food Podcast...'
42:10 Aug 10, 2024
'What kind of chef can you become when you put ego aside? John Rivera was powering to success as a fine dining chef when a lower than expected Good Food Guide score knocked him sideways and pushed him to change tack. Enter a pandemic and things got shoved a little more sideways. A COVID ice cream hustle has turned into a fulltime business and Rivera is feeling happy, balanced and optimistic.  https://www.instagram.com/j_hnrivera/?hl=en  Follow Dirty Linen on Instagram  https://www.instagram.com/deepintheweedspodcast/?hl=en  Follow Dani  https://www.instagram.com/danivalent  Follow Deep In The Weeds on Instagram  https://www.instagram.com/deepintheweedspodcast/?hl=en  Follow Rob Locke (Executive Producer)  https://www.instagram.com/foodwinedine/  Follow Huck (Executive Producer)  https://www.instagram.com/huckstergram/    Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues.  Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.  The Deep in the Weeds Network is Australia’s leading food, drinks and hospitality podcast network with an audience comprising of the most engaged and influential food professionals based in Australia and also abroad. From chefs to restaurateurs, sommeliers, waiters, farmers, fishers, wine makers and growers the Deep in the Weeds network reaches the whole industry through their in-depth conversations with the leaders and pioneers of our culinary landscape.' 
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