This is the second part of a two-part series! In part two, Chef Scott Crawford and I discuss why shutting the door on opportunity is sometimes the best way to open doors to more opportunities, building a reputation by doing the right things for the right reasons, why you need to pay it forward once you've "figured it out", Keeping it simple, not spending too much money, investing in your people, how to handle the negative energy of a nasty critic, what happens when you have your team's back, why chef has a chiropractor and masseuse come in for his staff once a month Originally from PA, Chef Scott Crawford got his start in the industry as a server and bartender and would accidentally work his way into the kitchen. He built his career working in some of the finest luxury hotels around the nation earning 5 James Beard Semi-finalist awards in the process. In 2016 Chef Crawford open his first restaurant Crawford and Son located in Raleigh, NC.