clock menu more-arrow no yes

Filed under:

The Quotable Danny Bowien

New, 8 comments

2012_danny_bowien_123.jpgMission Chinese Food's Danny Bowien on the transition from line cook to chef: "You become a chef and it sucks...because you don’t get to cook anymore. Like you’re basically just managing, doing paperwork and making sure your dishwashers show up." The Observer's profile of Bowien hints that he's plotting a Williamsburg expansion. [The Observer]

Sign up for the newsletter Sign up for the Eater New York newsletter

The freshest news from the local food world