Sweet and Savory, Some More…

From New York Magazine, 10-21,

e live in a golden age of chefs. Between
your Batalis and Bouluds, your Vongerichtens and Riperts, your Masas
and Morimotos, New York is bubbling over with cooking legends who not
only practice world-class gastronomy but also manage to turn themselves
into global gajillion-dollar megabrands. So here’s a question: Where
are all the women?

Mmmm, I don’t know, but the Baltimore Sun seems to think it does… 

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