924: Susan Spicer Chef/Owner of Bayona, Mondo, and Rosedale

<p>Susan Spicer is the Chef/Owner of <a href= "https://www.bayona.com/">Bayona</a>, <a href= "http://mondoneworleans.com/">Mondo</a>, and <a href= "https://rosedalerestaurant.com/">Rosedale</a> in New Orleans. She is a highly respected figure and chef in NOLA, and nationwide. Susan got her start in 1979 at the age of 26 as a cook, and soon after that, she was staging in Paris. In 1982, back in NOLA, she opened Savoire Faire inside a hotel as the Chef De Cuisine. In 1986 she was a part of the opening team at Bistro at Madison de Ville, also in NOLA. After a trip out west to California where she worked mostly catering and events, she returned to NOLA and opened Bayona in 1990. Mondo came later, in 2010. Her most recent restaurant, Rosedale, is a casual concept, again...in NOLA!</p> <p>Today’s feature affiliate: Bentobox. In need of a restaurant website? Click <a href= "https://getbento.com/signup/?ref=Resta18">this link</a> to find out why so many of my guests use Bentobox!</p> <h2>Show notes…</h2> <h3>Calls to ACTION!!!</h3> <ul> <li>Join <a href= "https://www.restaurantunstoppablenetwork.com/plans/47357?bundle_token=17a3bdca1ccbc19303dff68d05df5ab2&utm_source=manual">Restaurant Unstoppable Network</a> and get your first 30 days on me!  Connect with my past guest and a community of superfans.</li> <li>Subscribe to the <a href= "https://www.youtube.com/channel/UCJSERtxnAE3V7T9PQ19w_Og">Restaurant Unstoppable YouTube Channel</a></li> <li>Join the private <a href= "https://www.facebook.com/groups/493649961457862/">Unstoppable Facebook Group</a></li> <li>Join the email list! (Scroll Down to get the Vendor List!)</li> </ul> <h3>Favorite success quote or mantra:</h3> <ul> <li>"Love what you do and begin with the end in mind."</li> </ul> <p><strong>In this episode with Susan Spicer we will discuss:</strong></p> <ul> <li>Dining outside</li> <li>Finding a mentor</li> <li>How and where to learn about cooking</li> <li>Being a woman in the industry in the 1980s</li> <li>How to manage people</li> <li>Standards</li> <li>The gri