Every restaurant veteran has a nightmare story about bad employee meals, free feeds that made prison food look like haute cuisine. After eating his share of them as a cook, Chris Clime committed to changing things as he ascended to chef. “Oh, man, you don’t even want to know about some of those,” says Clime, executive chef at PassionFish in Reston, Va., recalling a particularly indigestible chicken confit taco seasoned with rosemary and cumin. These days, Clime aims to ...
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