Inside a Rikers Island Kitchen, Dull Knives and Critical Jobs
As New York City’s troubled jail complex tries to improve its food, the people who cook there see a higher mission.
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Momofuku’s First New Restaurant in Years Spotlights Its Star Chef and Caribbean Cuisines
“There’s only two reasons to open a new restaurant,” Momofuku CEO Marguerite Zabar Mariscal told the New York Times last year about Carmichael. “One is having a really great concept. The other, which ...