Chef Tyler Akin has a long and impressive bio. Earlier in his career, he worked at Zahav in Philadelphia and Mini Bar and Komi in D.C. More recently, he opened Bastia in Philadelphia's Hotel Anna & Bel, which helped solidify his role in redefining hotel dining. But a lot is going on behind the scenes with Akin. Many of his projects he describes as "white label," meaning he's brought on to create a signature dish, design a kitchen, or consult on food costs. Or he's hired to open a new restaurant, from hiring to menu development and branding. Tyler discusses how he juggles these projects and what he's looking for next with guest host Gloria Dawson.