Chef Beau Schooler Part 2

About this episode

In this episode, Chef Chris Cosentino and Chef Beau Schooler discuss personal struggles with addiction and its complexities in the hospitality industry.

Beau Schooler is a highly skilled and innovative chef based in Juneau, Alaska. Chris and Beau went so deep in conversation, we made two episodes and both are not to be missed. In Part 2, the chefs have a frank conversation about their personal struggles with addiction and the complexities of that issue in the hospitality industry. They delve into the importance of understanding, especially when it comes to helping others dealing with addiction and recovery. The chefs discuss the impact of social media, the continuous desire to learn and grow, the importance of creating opportunities for staff, and their shared love of cookbooks. Plus there's a lot of cool inside info about Alaska and its abundance and variety of seafood. Visit Chef Beau Schooler at In Bocca Al Lupo in Juneau, Alaska.

People in this episode

Guest: Beau Schooler

Topics covered

• addiction
• hospitality industry
• social media
• seafood
• cookbooks

Keywords

• Juneau
• Alaska
• recovery
• opportunities for staff

Mentioned in this episode

Products: In Bocca Al Lupo

Places: Juneau, Alaska

More episodes of How The Sausage Is Made with Chef Chris Cosentino

• Chef Phillip Tessier · May 27, 2026 · 1h 32m
• Chef Shola Olunloyo · May 13, 2026 · 1h 20m
• Chef Beau Schooler Part 1 · April 1, 2026 · 50 min
• Chef Marc Murphy · March 18, 2026 · 1h 9m
• Chef Johnny Courtney · March 4, 2026 · 1h 9m
• Chef Ken Frank · February 18, 2026 · 54 min