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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."
Comments () | Published January 21, 2011

 

Which chef is hardest to work for?

Jeff Buben (Vidalia, Bistro Bis): “If anyone worked for Buben, I automatically hire them.”

Michel Richard: “You can only work for him if you’re French.”

 

Which chef is best to work for?

Ris Lacoste (Ris): “The sweetest woman.”

Robert Wiedmaier (Marcel’s, Brasserie Beck, Mussel Bar, Brabo): “As challenging as he might be, he rewards people who do well for him.” 

Related:

Chefs Tell All: What They Think of Critics 

Critics' Picks: The Year's Top 40 Dishes

Food In 2011: What's Hot and Cold on Washington Plates 

This article appears in the January issue of The Washingtonian.

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