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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
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 the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!