3 a.m. | Wake and Bake
Setting an alarm for 3 a.m. is never fun. But some chefs do it gracefully.
Setting an alarm for 3 a.m. is never fun. But some chefs do it gracefully.
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Durham
10:30 a.m. | Mind Behind the Menu
10:30 a.m. | Mind Behind the Menu
To open a pizzeria, a chef, his pregnant wife and two cats drove cross-country.
Vibes:
Sponsorship
8 a.m. | Rise and Grind
Painstaking preparation and exceptional quality make seafood a high-end product.
Painstaking preparation and exceptional quality make seafood a high-end product.
10:30 a.m. | Mind Behind the Menu
To open a pizzeria, a chef, his pregnant wife and two cats drove cross-country.
To open a pizzeria, a chef, his pregnant wife and two cats drove cross-country.
12 p.m. | Love on the Line
Get to know the Cotters, the restaurant couple behind Durham’s Toast Paninoteca.
Get to know the Cotters, the restaurant couple behind Durham’s Toast Paninoteca.
3 p.m. | It’s a Setup
At the golden hour between lunch and dinner, chefs prep for another full shift.
At the golden hour between lunch and dinner, chefs prep for another full shift.
6 p.m. | In Full Swing
Durham chefs roll out Southern hospitality over supper and cocktails.
Durham chefs roll out Southern hospitality over supper and cocktails.
10 p.m. | Nightcap
At closing time, Durham chefs reflect on what community means to them.
At closing time, Durham chefs reflect on what community means to them.