337: Chef turned DSR continues to learn about “the other side”

Labatt DSR Teena Vannucci-Downs from Colorado and DSR Dave Miesse yak it up about what she’s learned in the last two years going from a Le Cordon Bleu trained chef to an up-and-coming DSR.  As a former operator herself, Teena knows how important it is to focus on the little things to maneuver around the “https://afdr.org/wp-content/uploads/shows/a9f24555-54ad-4de6-b56c-716ac1311c6c” type=” application/x-mplayer2″ width=”150″ height=”47.mp3″>