By Scott Conant
Published 2021
Maturity is not for the faint of heart. It’s humbling. In the kitchens of my restaurants today, there’s a new generation of young chefs, hungry as I once was to show the world what they can do, who are struggling to be heard through their food, as I once did. When I work with these younger chefs, I try to mentor them not only in cooking technique, but also in the tactics that I’ve learned are crucial to having a long career in this industry, the same ones the people like
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