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<<America’s Food Revolution
Urban revival, globalization, and some world-class chefs have created one of the world’s great culinary scenes.>>

An interesting article -- a snippet:

<<Finally, great cooking is only possible when done in a small business. Why? Because the good chef-owner needs to be as close as possible to the production of the food, close enough to exert almost tyrannical control over the kitchen. The last time I dined at Charlie Trotter’s in Chicago—it was a transcendent experience—I saw Trotter standing just inside the kitchen door, watching every single dish that went into the dining room. Even food “empires” run by celebrity chefs like Emeril Lagasse and Wolfgang Puck are relatively small and remain based on the small-business model, with each satellite restaurant ruled by a single head chef trained by the master. And the master keeps tabs on what goes on.>>
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