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Chef 101: How to Get a High-Paying Job in the Kitchen

On a recent routine visit, a purveyor walked into Jesse Cool’s Flea St. Cafe in Menlo Park, Calif., and told the restaurateur he was thinking of leaving a job on his family’s organic farm to attend cooking school. Cool, a 33-year industry veteran, gently advised him first to see if he could live on a fraction of his wages for three years. Read more…


Publish date: August 7, 2008