As a part of its "Men of the Year" issue, GQ runs a lengthy profile of Mission Chinese Food's Danny Bowien. The chef explains his current headspace: "Over the years of cooking, I've gone through all these stages of being an asshole, wanting to be the best, abusing my responsibility...I kind of just wanted to come out the other end as the nice guy, you know? I don't need to be the best anymore. I just want to cook what I want to cook." [GQ]
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