RH: You’re self-trained, but has anyone influenced you? Alley: I’m self-trained as much as anybody can be. My influences include all the current hot Southern chefs: Hugh Acheson, Frank Stitt, Dale Hawkins. They are doing it in a much more visible way than I am. RH: What happens when you hire people who have gone to culinary school? Is there a culture clash? Alley: No. I’m not anti culinary school. But I think one of the things that’s difficult for kids ...

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