Chef Sara Jenkins, of New York's Porchetta and Porsena, ponders the camaraderie and isolation that comes with restaurant life. Close friendships built up among co-workers are "rarely sustainable once you leave the restaurant," while simple social functions like a Friday night dinner out are downright impossible. She writes, "I am no longer so enamored by the outsiderness of it all. I want to be inside too." [Atlantic]
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