Chef Beth Cosgrove shares her extraordinary journey from culinary school graduate to global chef, exploring how her 17 years abroad shaped her approach to food and leadership at Palmetto Bluff. Her experiences across kitchens in Hong Kong, Shanghai, Dubai, and Amsterdam provide fascinating insights into cultural differences, communication challenges, and the universal language of hospitality.

• Started international career through a chance meeting at a CIA career fair, leading to her first position in Hong Kong at 22
• Immersed herself completely in foreign cultures, learning languages and embracing local customs beyond just the kitchen
• Navigated unique challenges like language barriers by building strong relationships with team members who served as translators
• Recounts entertaining stories of cultural misunderstandings, including a Hindu cook who discarded veal jus and lost lobster bisque in Shanghai
• Emphasizes collaborative approach to menu development, incorporating team members' diverse backgrounds and experiences
• Names Japan as her ideal culinary destination due to the country's incredible respect for ingredients and stimulating food culture
• Believes in building "perfect on perfect" with incredible attention to detail, even in simple dishes
• Describes wellness as finding happiness in work and surrounding yourself with people who make you happy

Next up at Palmetto Bluff: look for the upcoming Korean barbecue experience in the "Around the Table" series this fall!