Meeting the Challenge of the Times

Meeting the Challenge of the Times

Michael Smith feeds the staff that serves up all the news that's fit to print

There are plenty of positions for talented chefs in New York City, but Michael Smith has chosen one that may not come immediately to mind when one thinks about dining in the Big Apple.

Smith is the executive chef for the Restaurant Associates managed operation at the New York Times. It's an environment that poses the challenges typical of large white collar B&I operation in a big

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