I hope this video sheds some light on my thoughts on this controversial topic, I genuinely feel like this is a subject matter that isn't talked about enough and the ramifications can be incredibly damaging to the chef community depending on the individual. That being said, I'd love to hear your thoughts in the comments! 👇🏼

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👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.

I host a weekly podcast called The Repertoire Podcast  https://geni.us/repertoirepodcast where I curate chef/restaurant/fine dining news. There, I also interview knife makers, authors, food critics, chefs, bartenders, farmers, entrepreneurs and thought leaders to discover insights that can improve your life.

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