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Alice Waters' Startup Story
I am sure that the Chefs are salaried and put in at least 15 hour days in the kitchen. Cost can be contained by not giving the line cooks overtime. When they hit their 40 hours in a week they go home. Not so for the Chefs. A Chef will burn out in no time if they work a conventional work week. I am sure that none of the Chefs at Chez Panisse are enjoying a life of leisure. They earn every penny and Alice Waters keeps her Chefs for a long time because she gives them time to recuperate on their days off even if its working in the office rather than the kitchen.
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Have you guys tried Rega Pomodoro San Marzano? It has the DOP designation and is a pretty good tomato. I only find it as whole tomatos but I'd love to see it tested against the best you find.