When Todd Ginsberg graduated from The Culinary Institute of America in Hyde Park, N.Y., he wanted a career in fine dining. 
 And he got one. He cooked at the much-lauded Dining Room at the Ritz-Carlton in Atlanta and went on to work for Alain Ducasse in New York and at Lucas Carton in Paris. As chef of Asher restaurant in Roswell, Ga., he picked up a AAA four-diamond award.
 But along the way his plan to work in fine-dining changed.
 “Now I can’t see myself going back ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres Desiree.Torres@penton.com 

Already registered? here.