Modern-Day Young Chefs: Paying Your Dues Upfront | SXSW Convergence 2016

Описание: It used to be that chefs had to pay their dues. To work under the tutelage of a veteran chef, or stage in a famed European kitchen. Not anymore. The rise of food television, the abundance of culinary schools, and the sheer ambition of young entrepreneurial cooks means that many notable restaurants in major cities are now run by chefs without a long resume—and who've never been screamed at by Gordon Ramsay. What drives these up-and-comers? Are they missing out on any crucial education by skipping the line to get to the head of their kitchen? This panel, featuring rising star chefs and one well-known mentor, will attempt to answer these questions and to discover if the game has really changed.

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