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We asked some of our favorite chefs and food intensives what they’ve learned about life from years in the kitchen.

Nick Korbee, Egg Shop, New York City I’ve learned to brine, season or marinate lean meats well in advance, and it’s a dirty old French trick, but finishing with butter goes a long way. In terms of lessons that the kitchen has taught me about my nonculinary life, there have been a few standouts: You’ll be judged on what you promise and fail to deliver; caring for your mental health and physical well-being isn’t a sign of weakness; the

  • Words:
    Alica Forneret, Rachel Eva Lim and Gail O’Hara
  • Illustrations:
    Katrin Coetzer

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  • Words:
    Alica Forneret, Rachel Eva Lim and Gail O’Hara
  • Illustrations:
    Katrin Coetzer
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