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BataliWire

2010_05_bataliprison.jpgIn an interview with the Harvard Business Review, the be-pony-tailed one Mario Batali shared some business insights including never hiring executive chefs ("The highest level we’ll hire from outside is a line cook."). He also made note of the cultural shift of restaurant employees: "Twenty-five years ago you got a kitchen job because you had just gotten out of the army and weren’t yet in jail." [HBR via Eater National]

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