Thursday, November 29, 2018

Ralph Scamardella began at the bottom of the restaurant industry, working his way up from dishwasher to assistant to head chef. He chefed (is that a word?) at legendary rooms like Plaza Hotel’s French restaurant and at Polo under legendary chef Daniel Boulud. But his focus was on the business side of the “back of…

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The post MIB: How to Work Your Way Up From the Bottom appeared first on The Big Picture.



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