Daniel Serfer on opening restaurants, addiction, yo-yos, how Mike stole his pastry chef

When Danny Serfer opened his first restaurant, Blue Collar, he expected to see it fail and then use the experience as a stepping stone to his next job. Eight years later, the "stick-to-your-ribs comfort food" joint is a Miami favorite, along with Danny's other two restaurants, Mignonette and Vinaigrette.

In this episode, Danny and Mike discuss restaurant openings, kitchen leadership styles, addiction, yo-yos, arcade games, kitchen pet peeves, and a whole bunch more.

Follow Danny Serfer:

https://www.twitter.com/henryssonanddad/
https://www.instagram.com/henryssonanddad/

Blue Collar:

https://www.bluecollarmiami.com
https://www.facebook.com/BlueCollarMiami
https://www.instagram.com/bluecollarmiami/
https://twitter.com/bluecollarmiami

Mignonette:

https://www.mignonettemiami.com/
https://www.facebook.com/mignonettemia
https://www.twitter.com/mignonettemia
https://www.instagram.com/mignonettemia/

Vinaigrette Sub Shop:

https://www.vinaigrettesubs.com/
https://www.facebook.com/vinaigrettesubs
https://www.twitter.com/vinaigrettesubs
https://www.instagram.com/vinaigrettesubs/

Video clips

In this clip from Danny Serfer's first appearance on Pan Con Podcast, he recalls some of his experience with falling into substance abuse - and later finding sobriety - while working in professional kitchens. When Danny Serfer opened his first restaurant, Blue Collar, he expected to see it fail and then use the experience as a stepping stone to his next job.

After getting clean, Miami chef Daniel Serfer set out to find a hobby, It took a while, but he finally settled on yo-yos. Now he has a huge collection and carries one everywhere he goes. When Danny opened his first restaurant, Blue Collar, he expected to see it fail and then use the experience as a stepping stone to his next job.

Chef Daniel Serfer has a huge collection and carries one everywhere he goes. After recording an episode of Pan Con Podcast, Danny stuck around to show us what he could do. When Danny opened his first restaurant, Blue Collar, he expected to see it fail and then use the experience as a stepping stone to his next job.