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I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus. ↗
'The Food Network' was just starting in New York, and I was getting lots of attention from Mesa Grill. They had no money, so if you couldn't get there by subway, you couldn't be on. It wasn't like TV was something I really wanted to do - but I knew it would be great publicity for my restaurants. ↗
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Call it vanity, call it arrogant presumption, call it what you wish, but I would grope for the nearest open grave if I had no newspaper to work for, no need to search for and sometimes find the winged word that just fits, no keen wonder over what each unfolding day may bring. ↗
