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 ...

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?


Already registered? here.