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Cosentino on washing dishes at IHOP

ennuisans | Oct 3, 201304:09 PM     17

http://www.zagat.com/b/whats-not-on-m...

With all the back and forth about culinary school training vs training on the job, I do wish more chefs would talk about chain restaurant experience and how it has affected their careers.

It seems like most chefs treat chains as if they don't exist or are some dirty secret, but I would expect that any cook is very likely to cook at TGI or Outback at one point or another. It really should be part of the conversation.

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