Like many chefs, Jamie Lauren, whom The San Francisco Chronicle named a “Rising Star Chef” in 2005, fell into her profession by accident. She started as a restaurant cashier in college, “but it didn’t work out because I just didn’t really deal with people so well,” she says. Working in the back-of-the-house as a prep cook at that restaurant proved to be more her style. Soon she was promoted to line cook and then decided to leave the University of Massachusetts in Amherst, ...
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 NRN we ask that you register now. We promise it will only take a few minutes!