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Adjusting to the Big Time

David Chang on the difference between cooking on the line in the daily grind and running a burgeoning empire of restaurants: “One of the best things about being a line cook is that you know when you’ve had a good day – you do your mise en place, you have a great service, catch a few beers with the crew afterwards. In not cooking, it’s hard to know when you really have a good day.” [Daily Blender]

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