Parent-child business relationships can be troublesome, and no less so than in the creative but restricted space of a kitchen. There’s not a ton of notable, multigenerational chef families out there, but Metromix got some survival advice from a few. Marc Forgione fled the country and trained in France to get away from his father Larry’s considerable reputation. Joe Bastianich started in another field entirely (finance) before becoming a restaurateur; his mother, Lydia, also encouraged him to apprentice in Europe. Marisa May, daughter of Tony, started in the kitchen at Palio, but she too went to Italy to study. And even now, Joe Bastianich recommends striking out on your own. “I’d advise against it,” he said of working with family. “It’s the worst.” [Metromix]
