Johnathon Pauley talks with Chef Scubes about his side gig of raising meat rabbits for local fine dining, what it's like being on an opening team for over a dozen restaurants and the ins and outs of owning a chef consulting business.
Guest: Johnathon Pauley has been an Executive Chef in multiple high profile restaurants, owns a chef consultant business in the Dallas, TX area and also raises meat rabbits to sell to local fine dining restaurants.
Instagram: @chefpauley
Website: tiredchef.com

Episode 5: Street Tacos, Los Angeles and Pasta Dreams

Chef Scubes interviews a wide variety of people from all across the culinary world. From Michelin star chefs and celebrity food personalities, to dishies working the pit at your local Waffle House. Get ready for a wild ride through chef school, restaurant shenanigans and what it means to be driven, overworked, underpaid and stressed out.