Episode 29: From Pager Money to Pink Chef Jacket | Chef Nicole Barrera

Описание: How do restaurant menus actually get made? In this episode of Beyond the Plate with Carol, Chef Nicole Barrera — Director of Marketing & Menus at Great NH Restaurants — shares how she went from busing tables at 14 to writing the menus for T-Bones, Cactus Jack's, and Copper Door in New Hampshire.

We talk about:
-How restaurant menus are developed
-The story behind her famous pink chef jacket
-FEED NH and giving back over $1M to New Hampshire communities
-Why CTE culinary programs matter
-Work ethic, women in culinary leadership, and building a career in hospitality

TIMESTAMPS:
0:00 - Intro
0:00 - Nicole's culinary journey starts at 14
0:00 - The pager story
0:00 - Annie V's and early restaurant jobs
0:00 - SNHU culinary program
0:00 - Getting hired at T-Bones
0:00 - The pink chef jacket story
0:00 - How menus actually get made
0:00 - FEED NH and giving back
0:00 - Advice for young people in hospitality

CONNECT WITH CHEF NICOLE & GREAT NH RESTAURANTS:
🔗 Website: https://greatnhrestaurants.com
🔗 T-Bones: https://t-bones.com
🔗 FEED NH: https://feednh.org
📘 Facebook:   / chef.tbones  
📸 Instagram: @greatnhrestaurants

BEYOND THE PLATE WITH CAROL:
Beyond the Plate is a New Hampshire podcast hosted by Carol Lawrence, owner of Red Arrow Diner. Each episode features real conversations with chefs, restaurant owners, and community leaders about food, business, and hospitality in New Hampshire.
📺 Subscribe:    / @beyondtheplatewithcarol  
📘 Facebook:   / beyondtheplatenh  
🔗 Red Arrow Diner: https://redarrowdiner.com
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