(Continued from page 2) RH: You’ve worked with some great chefs through your career. What did you learn from them? Kramer: I worked for a Frenchman (Roland Passot, at La Folie), an Austrian (Wolfgang Puck at Spago) and a good old boy from Kentucky (Dean Fearing at Mansion on Turtle Creek). Roland gave me my first opportunity, and I worked seven months for free and then got paid. I learned about seasoning food and how to handle myself in a kitchen. I got thrown in and learned a ...

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