Let's Eat - August 2017

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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.