Cooking food was on Alex Cheswick’s mind from an early age. He recalls a day as a teenager when, after a high school football game, he couldn’t remember who won or lost because he was in a hurry to go home and make muffins. He was quick to branch out from the family kitchen, securing his first cooking job at the Metropolitan Club of Chicago when he was 16 and a student at the city’s prestigious St. Ignatius College Prep. After graduating from The ...
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