Vol. 10 No. 6 June 2008
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Caitlin McGarry
Recipes for success
Star chefs share secrets to cooking as a career There is a certain artistry involved in preparing a beautifully fluffed soufflé or a tender Maine lobster. Perfecting a technique or mastering a cuisine is the result of skill, years of hard work and, perhaps most importantly, vision. But the creativity that has for so long driven the culinary industry must now come to a compromise with its polar opposite: business.
