Have you noticed that many chefs today are as mentally sharp as the knives they wield? Consider executive chef Randy Evans. Long before he took over the top toque position at Brennan's of Houston, he studied biology at Baylor University. He had the head to become a doctor like his sister, but his heart had other ideas. For those who know Evans, his decision to master a chef's knife rather than a scalpel came as no surprise. Evans, 31, was born and raised in Texas near his grandfather's ...

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