While I really enjoy your guest, the real meat comes when it’s just you speaking direct. You can say a lot in 5 minutes - really I’ve gone through and picked out those nuggets. My best time to listen is while I’m cooking at home. Thanks —keep it coming.

I love this insider’s look at the restaurant industry. So excited about season 3!

Just listened to TCRX 27. I love that Chef Rock knows what these other pros do. He asks the right questions and comments as someone that's been there. Very cool!

This show has a really easy to listen to interview style that gets to the heart of the interviewee. It’s high quality, great content, and most importantly, fun!

A sneak peak behind the scenes of restaurant life,and topics on the business side of food and beverage industry, in the voice of Chef Rock and guests. Cool show.

So I have nothing to do with the food and drink industry but I think this podcast is neat. Its like it pulls back the curtain a bit and gives a glimpse of what it’s like in this space! It’s a fun listen

I happened upon this podcast and couldn’t be more thankful. Rock Harper gives an interesting and direct edge approach to the culinary experience. He knows himself and what he battles for every day. Respect to you Rock. Great show.

I love podcasts that pull back the curtain and let us see into an industry and into the way people think. Chef Rock is easy to listen to, great music, great advice and great quality audio and info. Worth a listen!

Love the insider stories and perspective!

I've always been interested in food, cooking, and the world of restaurants and chefs... this show is super cool to me because Chef Rock Harper talks about the behind-the-scenes and the food business/industry and I love hearing what it's like and getting insights into this world!

If you're in the food and beverage industry, you can only profit from listening to this gem of a show - it's that good. Deelish!

Always droppin gems for the masses!! Can’t wait to see what you have in store for 2018!! Damon Davis DAVIS44MEDIA

Not familiar with the ends and outs of the culinary industry, but definitely appreciate the insight and understanding of what happens from an industry vet. Like the perspective and real life examples that are shared. Cheers