How does celebrity chef Michael Chiarello handle nonstop requests from well-meaning fundraisers? He used to say “yes” to many of them, and he still will. But now the charity event will have to take place in his restaurant, and he wants to be guaranteed his usual take per customer—$60 per head. Think a lot of his fellow chef/restaurateurs will soon adopt this common-sense approach? Chefs and restaurateurs at every level are bombarded by requests from worthy charities, but imagine what it’s ...

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