Barrel & Ashes: A classically trained chef does barbecue in Studio City

Los Angeles, in the last several years, has become something of a paradise for what I’ve taken to calling Chefs Without Portfolio, highly skilled young cooks, killing time between major projects, who have done things like reinvent gastropubs, run oversubscribed pop-ups, or open taquerias that honor the precepts of modernist cuisine.
Jonathan Gold • Los Angeles Times • November 25, 2014
Los Angeles, in the last several years, has become something of a paradise for what I’ve taken to calling Chefs Without Portfolio, highly skilled young cooks, killing time between major projects, who have done things like reinvent gastropubs, run...
The full article can be read on the Los Angeles Times website.

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