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Where Would We Be Without Mentors?
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The Salty Issue
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Chefs to Watch 2024
The Experience Issue
The Longevity Issue
Lettuce Entertain You's Rich Melman Explains How He Collaborates with Chefs
Oscar Diaz Crossed the Country to Find Himself as a Chef
How a Formative Stage Led Chef JJ Jaksich to Open a Restaurant in Japan
Filipino Chef Tara Monsod Is a Leader in the Kitchen and Community
How Peter Hoffman Would Rewrite His '90s Job Ad for a Changed Industry
How This Barista Expresses Himself Through Coffee Omakase
Mitchel Bonhomme Brings an Island Escape to Brooklyn with Kokomo
What’s the Most Important Thing You’ve Learned from Your Mentor?
Recipes from this issue
See all the recipes from the current issue
Sunshine and Opportunity
Kombu Pasta with Grilled Swordfish Skewers
Charred Cabbage with Brown Butter
Stuffed, Griddled, and Fried: Five Takes on South American Arepas
Bitchy Waiter on 5 Ways Customers Can Make a Server’s Job Easier
25 Trailblazing American Chefs You Should Know
Capture Pawpaw Season and the Fruit's Tropical Flavor While You Can
Chicago's Sarah Stegner and Beverly Kim on Motherhood, Mentorship, and More
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This is a Test Blog 0401 B1 No option pertinax nam, sea tantas primis et, ut atomorum iudicabit mea
Ask Jon: Is Googling My Guests Creepy or a Sign of Great Service?
Restaurant Folks Need Networking Too
Ask Jon: What Do I Do With a Wine Cellar I Inherited…But Know Nothing About?
To Create a Non-Toxic Environment For Your Team, Start at the Top
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