The Chef-Manager Comes of Age

The management opportunities for chefs in onsite segments are distinctly open-ended today.

In June, I had the pleasure of again attending the annual UMass-Amherst Chef Culinary Conference, watching more than 200 college chefs and other attendees take part in a series of educational lectures and culinary workshops with the likes of John Ash, Mark Miller, Joyce Goldstein, Jet Tila, Roberto Santibanez and Iroko Shimbo. (You can see an animated slid

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