Nicholas Joubert—The 4th Station
Starting and operating a pop-up is a grind, a reality Nick can wholeheartedly attest to. But his love for food and his passion keep him slinging burgers, kalbi plates, and more at The 4th Station. Hear Nick detail the joys and difficulties of operating a pop-up, getting your name out there, and starting your own business while working a day job. Nick's drive and desire to serve Omaha's late-night crowd are an inspiration—this episode provides an excellent window into what makes cooks, chefs, and restaurant owners great at what they do. Also follow up on Facebook, Twitter, Instagram, AND at…
The skinny
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