A CHEF’S REFLECTIONS
Culinary Cues
DECEMBER 26, 2020
This is where the restaurant industry is today, this is where chefs, cooks, and restaurateurs sit in the moment, and this is what keeps us all up at night – challenges without definitive answers. We have, as an example, predicted the death of fine dining through 9-11, the 2008 economic collapse, and every recession from the early 1960’s on.
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