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.”
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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