Some first-time owner-operators achieve kitchen nirvanaâ€”a setup that is well-planned and equipped to meet all their needsâ€”from the start.Many others have to compromise.â€śWhen you open, you donâ€™t necessarily have the money or the time to do everything right,â€ť said Paul Kahan, executive chef-owner of Blackbird in Chicago. â€śIt only took us nine years to get the right stove on the line.â€ťLast summer, with Blackbird well established as one of Chicagoâ€™s top spots for contemporary American cooking, ...
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