“There are no boring chefs. The very nature of the business demands creativity tempered with a heaping spoonful of practicality. Successful chefs don’t just learn how to be good cooks. They must also become teachers, managers, leaders, accountants and diplomats.”
Houston Press’ “Up-and-Coming Houston Chefs: Meet Five of the Youngest at the Center of Their Kitchens” article dated March 31st features Hubbell & Hudson’s Executive Chef Austin Simmons.
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