Chefs Tell All: The Best and Hardest Chefs to Work For
For our January issue, we asked 24 chefs to give their candid—and anonymous—opinions on overrated colleagues, underappreciated restaurants, embarrassing ingredients, and nightmare customers. We’re posting the results throughout the month.
Michel Richard, left, was cited as one of the hardest chefs to work for. Robert Wiedmaier, right, "rewards people who do well for him."