The Musket Room's Mary Attea on her life & career; Drew Nieporent discusses the short-term industry outlook as COVID recedes in the US.
Chef Mary Attea, currently turning out exceptional food at The Musket Room in New York City, initially set her sights on a career in the dark world of criminal psychology. But a series of restaurant jobs drew her first to the industry, and eventually to the pro kitchen. After training at the Institute of Culinary Education in New York City, Mary landed an externship at the fabled West Village restaurant Annisa, where she eventually ascended to the position of chef de cuisine, which she held until the restaurant's closure in 2017. In her first longform, biographical interview, Mary shares her unique path and the lessons learned along the way.
And in our news and commentary segment The Line-Up, legendary restaurateur Drew NIeporent (Tribeca Grill, Nobu, Batard, etc.) shares his thoughts on the industry's short-term prospects 15 months into COVID.
And as he does each week, Brad Metzer, founder of Brad Metzger Restaurant Solutions (BMRS), joins us to share a selection of positions that his firm is looking to fill. (Andrew Talks to Chefs listeners are encouraged to reach out to BMRS at the special, dedicated email address created just for you at ATC@restaurant-solutions.com.)
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