In the September issue, Editor Michael Sanson wrote about how some young chefs in the business lose perspective on the goals they’ve set or should have set. Too many, he pointed out, are more concerned about fame than making their restaurants the best they can be. The result is often an average restaurant that could be so much better if the chef had focused on the tasks at hand. One of the issues many chefs have, and this affects the young ones most, is deciding whether they ...
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