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Why So Many Chefs Don’t Want Restaurants Anymore

Some of America’s most lauded cooks have stepped away from the lunch-and-dinner grind.

Frank Bruni and Mari Maeda and Yuji Oboshi
Author: Frank Bruni and Mari Maeda and Yuji Oboshi

Written by

Frank Bruni and Mari Maeda and Yuji Oboshi

in

Chefs, Christine Lau, Cooking and Cookbooks, David Waltuck, Guarnaschelli, Alex (1972- ), Joe Carroll, Meyer, Danny, Nosrat, Samin, Nury, Yann, Prices (Fares, Fees and Rates), Raf’s (Manhattan, NY, Restaurant), Real Estate (Commercial), Restaurants, Seamus Mullen, thegreats24
←What’s Behind the Frenzy Over Bamboo in Cooking?
‘Bad Genius’ Review: Cheating the System→

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