In Sous Chef: 24 Hours on the Line (Ballentine), out this spring, author Michael Gibney discusses the role of the kitchen's second in command. On tasting each dish: "The other, more important reason you taste things and send them back to cooks is so that guests don't have to. Not... because a guest's opinion matters — many people have an opinion about the way things should be cooked, but few understand what the best way is and why." [Parade]
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#MeToo, Still
Five years after I went public with my #MeToo experiences in the restaurant industry, has anything really changed?
