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Let's Eat - August 2017Add to Favorites

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Children of successful parents usually take one of these two paths: the easy one, simply enjoy the fruits of the labors of one’s parents, or the riskier one: carve out a whole new niche for one’s self. Nothing wrong with the first option, really. If you’re born with a silver spoon, sometimes all you have to do is mouth the words. Very lucrative careers in the age of Reality TV have been built around much less. But really, where’s the fun in that? Contrived situations with no real downside quickly get boring. I’d much rather watch the progress of kids who strike out on their own, roll the dice, and passionately pursue their dreams. They may falter, but ultimately, through a combination of optimism, assertiveness, luck, timing, chutzpah, lots of hard work, and yes, innate blessings thanks to their parents’ genes, many of them succeed, and brilliantly. In this issue, we share the stories of three talented young chefs who are just now setting off on their great adventures, just beginning their culinary careers, but already showing magnificent potential. We can’t wait to see what they have in store for us in the years ahead.

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