Good read of the week, by Tim Carman, with HT: LNMM: In the military-style hierarchy of U.S. restaurant kitchens, a dishwasher ranks near the bottom, even if chefs, given half a chance, will loudly sing a good pot-scrubber’s praises. (These hard-working men and women, often immigrants, would probably prefer a living wage over songs of praise, but that’s another story.) But over in Copenhagen, Rene Redzepi, the chef and co-owner of Noma, did something extraordinary last week for the restaurant’s... Read more