clock menu more-arrow no yes

Filed under:

Sell-Out Chefs

sell-out-chefs-eater-chow.jpgChow runs the first in a series of essays from a San Francisco line cook by the name of Richie Nakano. In the first entry, Nakano talks about chefs who are sellouts and describes how he for a long time was judgmental and "righteously purist even with his own kind." That is, of course, until he sold out himself. [Chow]

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day