The job of a chef on New Year's Eve

12/15/2011 | Washington Post, The

For New Year's Eve, chefs concentrate on putting together special menus and getting everything out on time, since many restaurants do two dinner seatings to accommodate many diners. "It gets a little wacky right at midnight. And then you’ve got to keep the staff focused because they want to celebrate, too, but they’re not done yet. We still have a dining room that’s going to be just about 100 percent full," said Pete Sittnick, managing partner of San Francisco's Epic Roasthouse,

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