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Chefs and Restaurants
Chefs on the Move: Midwest News
From The Editors
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Food Trucks Can Be a Saving Grace for Operators After a Disaster
Liz Grossman
5 Vegan Dishes Featured in Our May/June Longevity Issue
Liz Grossman
As Labor Norms Shift, Union Efforts Are Sure to Follow in Independent Restaurants
Caroline Hatchett
BLOGS
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So Your Staff Wants to Unionize, Here’s Why That’s a Good Thing
John deBary
If You Want to Communicate Better with Your Team, Write It Down
Eric LeVine
The Day I First Smelled Wild Truffles Growing in Ohio
Jeremy Umansky
Magazine
See more articles from the current issue
Staying Power Is More Than Just a Numbers Game
How Former Bar and Restaurant Workers Take Over the Reins as Owners
CHEFS/RESTAURANTS
SEE MORE CHEF SPOTLIGHTS
Phillip Esteban Is Building a Restaurant Group with a Rice Bowl Base
From Fine Dining to Baseball: Julie Elkind’s First Season as The Mets Exec Pastry Chef
Food
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Miss Our Overdose Reversal Training Video? Watch It Here.
Leftover Rice Is Reimagined in This East-Meets-West Pot Pie
CHEFS/RESTAURANTS
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If You Want to Communicate Better with Your Team, Write It Down
An Inclusive West Virginia Bar Keeps All Customers at Eye Level
RECIPES OF THE WEEK
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Fancy Grilled Cheese
Georgia Cured Ham and Fontina Grilled Cheese
The Ultimate Grilled Cheese
Drink
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How Three Generations of Bartenders Shaped NOLA’s French 75 Bar
This Toddy Runs Hot and Cold at Shinji’s
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So Your Staff Wants to Unionize, Here’s Why That’s a Good Thing
If You Want to Communicate Better with Your Team, Write It Down
The Day I First Smelled Wild Truffles Growing in Ohio
Maniacal Chefs, Guests Behaving Badly and More to Expect in The Menu
As a Pastry Chef, Am I Extinct or Evolving?
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