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2012_stephen_starr.jpgA profile of the ever-busy Stephen Starr in today's New York Times describes even more of projects that are currently on his plate. Besides catering for the Botanical Gardens, working on a New York branch of La Vez and starting up a fried chicken joint with Questlove, he's also taking the helm of the cafes and dining options at Carnegie Hall, The Rubin Museum, and The New York Historical Society. "In institutional settings," he tells the Times, "I believe the focus has to be on the food." [NYT]

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