The back-of-the-house has traditionally been the territory of a unique breed of person — a type of adrenaline addict who enjoys hard work and a fast pace and doesn’t necessarily want to work with people who aren’t like that, too. But some chefs leave the fast-paced but cloistered life of the kitchen and use the skills they developed while cooking to run large restaurant companies. In this series, called “Chain of Command,” Nation’s Restaurant News sits down ...
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