Why America’s Restaurant Industry Is in a Bubble About to Burst – Thrillist
“It’s self-flagellating chef martyrdom at its best,” says Cullen. “Chefs all want to make their own charcuterie and bake their own breads. And if you’re wildly talented and you’re making exceptional stuff, great. But most chefs know in their heart they can buy it from a local butcher or baker and it’ll be at least…