Alley on cooking school, "organic" labels
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 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.