In an industry where half of the employees are younger than 30, staying gainfully employed in restaurants as one gets older can be challenging, especially in the high-pressured, fast-moving back-of-the-house. Never mind the recession, chef Paul Green III noticed a slowdown in job offers more than 10 years ago when he turned 50. This spring he took matters into his own hands and started a business from his home in Tuftonboro, N.H., intended to help himself and other ...
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