Ethan McKee of Rock Creek Mazza restaurant in Washington, DC talks about the challenges he faces as a first-time executive chef, as well as what it’s like to cook in an establishment focused on more healthful dining.
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Todd Gray of Equinox Restaurant in Washington, DC joined Chip for a conversation about his experience as a chef and restaurateur, as well as his views on a range of contemporary food issues, including bloggers.
Keith Dickey discusses how he went from a PhD in archaeology to a job on Wall Street to becoming an entrepreneur by opening a gourmet cheese and wine shop in Concord, NH.
