Let's say your dream comes true and you become a celebrity chef. You've got it all: the flagship restaurant, the cookbooks, the TV gig, the product line, the endorsement contracts, the easy-to-replicate second concept, even an agent to negotiate all these deals on your behalf. You're living a fast-paced and lucrative life—but you no longer cook much, if at all. Is this what you wanted from a culinary career? Michael Ruhlman provides welcome perspective on this question in The Reach ...

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