"When you don't look like 'the boss,' certain people don't want to take orders from you."
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"I was in the soul kitchen, so they wanted me to act sassy. I'm from suburbia, I'm educated..."
In the mag's latest 'Chef Rant,' the two sit down with Claude Bosi and Sat Bains and talk verbal abuse, and whether its necessary.
The pizzeria has healthy toppings, gluten-free options, and it also needs a new owner.
Line cooks don't get a lot of press. Actually they get pretty much none. But they do a lot of hard work! Some of them are probably just as talented as the chefs they work for, even! The Bold Italic...
They pump out about five of those fried chicken sandwiches per minute.
They go to To Hyang and then for burgers at Nopa.
He takes the gang to Lers Ros, and Suppenkuche.
Mia Dona is done, for now. And what the heck's going on at Eleven Madison Park?
El Balazo, with nine locations in the Bay Area, was found to be employing 63 undocumented workers in 2008.
Among Des Jardins's former sous chefs are Richard Reddington, Chris Cosentino, Robbie Lewis, and Douglas Keane.
Their new chef's jackets are based on a vintage French one that a Levi's designer found at the flea market.
John Des Rosiers is hoping to shake up the staff at Inovasi.
Great Lake is not fooling around.
Nick Kokonas hopes to create a new business.
Scott Harris responds to accusations that he copied that menu for Davanti Enoteca from a restaurant in San Diego.
"I have cooked in two- and three-star restaurants in Europe, working for unhappy chefs in unhappy kitchens. So if I am going to be somewhere for 14 hours a day, I want it to be a happy environment..."
The restaurant gets a business-side shakeup to go with its dining-room renovations.