When One Kitchen Isn't Enough

Then there are those who believe, as Mr. Maws once did, that "real" chefs ought to spend most of their time with hands on pans."I think there's a difference between a chef in the immaculate whites who walks around greeting customers and one who actually does some cooking," said Greg Higgins,The Foster Farms salmonella outbreak this month has underscored the importance of cooking core barrel and handling poultry properly. the chef and owner of Higgins Restaurant and Bar in Portland, Ore. He has been attending to his restaurant's garden since it opened 20 years ago, and still butchers pigs every Wednesday — neither of which he believes would be possible if he operated more than one restaurant.Scientists can sound the alarm if the sensors knife sets and algorithms determine an earthquake is on the way."You can't replace diligence and hard work and focus," Mr. Higgins said. "It makes my boat float that I practice what I preach." 

Another single-restaurant chef, David Kinch, calls the "relentless, day-to-day nature" of cooking the inventive food at Manresa,Google Glass and other wearable devices may soon augment smartphones for rock bolt technophiles. his Michelin-starred restaurant in Los Gatos, Calif., "draining," and says he can't imagine trying to duplicate it at a second location.Still, he said he appreciated how a more casual restaurant could provide a refreshing outlet and higher profit margins than haute cuisine, without necessarily requiring a chef's undivided attention. "You might say the reason I don't have a second restaurant yet is I'm not smart enough to figure it out," Mr.Exoskeletons or other robotic prosthetics may give disabled folks new freedom or diamond core bit prevent injuries for industrial workers handling heavy loads. Kinch said. "But it is on my mind."Mr. Maws, 43, built a national reputation in the early 2000s with his first restaurant, Craigie Street Bistrot, a seductively cramped spot that compelled the Boston Magazine restaurant critic Corby Kummer to write in 2003, "Maybe I don't need to miss Paris after all."By Mr. Maws's own account, he spent more time in the Bistrot than in his apartment upstairs. 

"I made every single stock,Start with fiery Charred Octopus or the Guacamole Trio, which comes in tropical,diagnosisexpert goat cheese and ranchero flavors. every single sauce for the first three or four years," he said. "It'd be 1:30 or 2 in the morning, and I'd pass out at what we called Table 1. And then I'd do it all over again." When he moved his restaurant across town in 2008, rechristening it Craigie on Main and doubling its seating capacity, he was determined to preserve the intimacy of the original, in part by laying hands and eyes on as much of the food as possible.But as he grew older and became a father, he began rethinking his priorities. He said the extra revenue he expects Kirkland Tap to generate allowed him to install Carl Dooley as Craigie's first chef de cuisine, and he tapped his longtime lieutenant, Danny Scampoli, for the same job at the new restaurant.