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Celebrity Chef Restaurants: The Rise Of The Emperor-Chefs


Gary Tanigawa
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Interesting article by Joe Satran. One quote:

"My view is that the first three months of a restaurant is best. Even though they're green, there starts to be turnover after that. Then you have to train the new team while the bus is running – which is obviously much harder," Jean-Georges said.

Echoes a comment DR sometimes makes in reviewing restaurants that were "imported" to DC.

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