Chefs balance big hearts and bottom lines

07/7/2010 | San Francisco Chronicle

Chefs and restaurateurs are known for their generosity to a multitude of community causes, many of which survive on the meals and venues donated for their fundraising events, writes San Francisco food writer Michael Bauer. They are also businesspeople who have to keep the top and bottom lines in mind to survive -- for Bottega chef Michael Chiarello, that means charging charities the average per-person check.

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