“Seek out great people to work for and work hard for them. It’s what I’ve done in my career. I’ve chosen who I wanted to work for each step along the way, and each one of those chefs has helped me take that next step and now I do that for my cooks as well. So it’s setting a goal, picking good people to work for, working hard for them and then passing that along.” — Brian Landry, executive chef, Borgne, New Orleans, on advice he’s picked up ...

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