Born in Egypt and raised in Washington, Chef Michael Mina began working in the culinary industry in his teens, and it was during his first year of college, working in the Space Needle restaurant in Washington State that he gained the exposure he needed to make the decision to pursue full-time culinary training. Since those…
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Julia Child once insisted “nothing is too much trouble if it turns out the way it should”. Although Julia was referring to food and the lengths we go to prepare it, chefs are now applying this same principle to their restaurants’ environments. From this hyper-awareness of the details, we see a focus that was strictly…
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