Their days are full of chopping, stirring, seasoning, saucing, but do professional cooks take their culinary standards home?
Saturday, April 28, 2007 | 12:00 a.m. CDT;
updated 3:29 a.m. CDT, Tuesday, July 22, 2008
As a chef and co-owner of Sycamore in Columbia’s District, Mike Odette spends a large portion of his day preparing meals for customers, making sure everyone leaves the restaurant happy and well-fed. Naturally, when he gets home, he opts for a change of pace: He cooks dinner.
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