New York native’s culinary sensibilities thrive in Kentucky
Twenty years ago Edward Lee was a carefree literature student at the University of Michigan. But when his parents bought a struggling Manhattan diner, Lee was summoned home to pitch in, and he wasn’t happy about it. He learned quickly how to cook and discovered he was skilled at multitasking and at managing people. When the diner became profitable, Lee’s parents sold it — which was fine by him. He left the job vowing never to work in a restaurant again. When a string of ...
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