How this top Brooklyn restaurant is able to pay teams more than industry average
7 Shifts
MAY 15, 2023
But if you rewind to 2009, 2008 when I started cooking, it was heavily glorified and still is in a lot of places, and was seen as the only really meaningful metric to measure your career by, in gastronomy and this obsession with the chef-celebrity, and the chef is God, an artist, and genius. It [can be] abusive, it's toxic, it's exploitative.
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