The unpaid rite of passage known as the internship has evolved under pressure and lawsuits, and now many organizations pay all interns for their work. The U.S. Senate will soon follow suit.
This fall the prestigious Michelin Guide will include D.C. restaurants for the first time — news that has foodies aflutter that D.C.’s restaurant scene has finally “arrived.” But for restaurants and chefs, the coveted stars can be a mixed blessing. From intense pressure to get a star to expectations and speculation about who and what creates haute cuisine, the Michelin badge of honor can be a business-altering achievement. We examine what Michelin’s entry into D.C. means for diners and the restaurant scene in a food town coming into its own.
- Todd Kliman Author and Journalist; Former Food and Wine Editor, "Washingtonian" magazine
- Nora Pouillon Founder and Co-Owner, Restaurant Nora; Author, "My Organic Life: How a Pioneering Chef Helped Shape the Way We Eat Today"
- Bill Telepan Executive Chef, Wellness in the Schools; Former Chef and Owner, Telepan restaurant (NYC)
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