{"version":"1.0","provider_name":"FSR magazine","provider_url":"https:\/\/www.fsrmagazine.com","author_name":"sdanley","author_url":"https:\/\/www.fsrmagazine.com\/author\/sdanley\/","title":"Chef Basil Dean\u2019s Blueprint for Island Hospitality","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"oirynNQaUI\"><a href=\"https:\/\/www.fsrmagazine.com\/podcast\/chef-basil-deans-blueprint-for-island-hospitality\/\">Chef Basil Dean\u2019s Blueprint for Island Hospitality<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.fsrmagazine.com\/podcast\/chef-basil-deans-blueprint-for-island-hospitality\/embed\/#?secret=oirynNQaUI\" width=\"600\" height=\"338\" title=\"&#8220;Chef Basil Dean\u2019s Blueprint for Island Hospitality&#8221; &#8212; FSR magazine\" data-secret=\"oirynNQaUI\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.fsrmagazine.com\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.fsrmagazine.com\/wp-content\/uploads\/2023\/07\/FSR-Podcast_FSRonline700x1200.jpg","thumbnail_width":1200,"thumbnail_height":700,"description":"Basil Dean, executive chef at Margaritaville Beach Resort Nassau, reflects on three decades in the hospitality industry. He shares what it takes to lead nine dining concepts at the island destination and how he uses his global experience to mentor the next generation of chefs. He also dives into the importance of trust and consistency [&hellip;]"}