INTERVIEW : Where Pride is an Ingredient — Best Chefs America
For one week in summer, we close the restaurant and I set my chefs up with other chefs to stage. Then they come back…sometimes. I was just in Chicago last week, and one of my previous chefs was the lead cook. I set him up and he has been there for a year and a half. I sent two other chefs to San Francisco and I was convinced they were not coming back, [but] they did. They enjoyed the experience, but they liked working in my kitchen. It’s hardcore. We have fun, but as I said, it’s demanding.
by ALEX PIOGGIA