In this episode we discuss: the importance of being patient; the impact of pursuing excellence in everything you do; to get excellence from your staff you need to first display excellence; staying focused; setting reasonable goals and modest expectation when opening a restaurant; constantly pursuing more efficient ways to do things; tools that can maximize your profit and efficiency in your kitchen; and why we should strive to be less wasteful.

A Rhode Island native and graduate of the school of hard knocks,  Chef Allaire was previously the executive chef at  L’epicurio, Tuckers Bistro, and has done some culinary consulting on the side. Today, Chef Alliere is The co-Owner and Founder of Providence Coal Fired Pizza and just recently opened his second restaurant Metacom Kitchen  which is his first independent concept restaurant, located in Warren, Rhode Island.Chef Allaire also finds time to give back to the community, mentoring many young cooks who have gone on to cook at some of the most notable establishments in the United States.  He was active in The March of Dimes Signature Chef event, has participated numerous times in Taste of Newport and has cooked at several events at the prestigious James Beard House to benefit the Scholarship Fund.