Chef Edward Lee (610 Magnolia, Louisville) on how his "mission as a chef" has changed over the course of his career: "You spend less time in the kitchen whether it's TV or writing, but you actually reach more people... The ambition and trajectory to any chef is you want to get your message across... You travel more, and you end up becoming a lot more cerebral, you end up focusing on the who's and the why's." [Zagat]
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