Chefs dish on expansion philosophies

10/11/2010 | Eater

Chef Gabrielle Hamilton's plate is full enough with one restaurant, while Daniel Boulud's dish always has room for new concepts that grow out of his cravings to try something new. Recently, Hamilton, Boulud and several other high-profile chefs and restaurateurs served up their thoughts on maintaining quality while operating multiple eateries.

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SmartBrief Job Listings for Food & Beverage

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The Culinary Institute of America
Hyde Park, NY
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