Welcome back to another raw and unfiltered conversation with Anton Kinloch, a 25-year veteran of the food and beverage industry. In PART ONE, we laid the groundwork for Anton's philosophy on building authentic community. In PART TWO, we’re pulling back the curtain on the entire industry’s darkest secrets. What toxic culture of abuse and unpaid labor is hiding behind the world’s most celebrated Michelin-star restaurants? Are prestigious industry awards just a “pay-to-play” game for giant corpo...