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Grub Street examines the NYC-to-Philly trend
Flying Kite Staff
|
Tuesday, February 04, 2014
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Why do New York chefs come to Philly? And what makes this town different? Grub Street tackled the issue.
It's easy to think that people who leave New York couldn't hack it in the city's cutthroat restaurant environment. But recently, chefs are relocating just as they're poised to make it big here, opting for the comfort of Philly over
potential celebrity in New York.
Peter Serpico left his justly celebrated role within the
Momofuku
empire to open
Serpico
on South Street in June. Meanwhile, after two years working at
Torrisi Italian Specialties
, Eli Kulp was poised to become the executive chef and partner of a little restaurant called
Carbone
(perhaps you've heard of it?). Instead, Kulp teamed up with Ellen Yin’s sixteen-year-old Philly restaurant,
Fork
, launched a spinoff called
High Street on Market
, and, most recently, got named the Philadelphia Inquirer's
"Chef of the Year."
So, what's the draw?
Original source:
Grub Street
Read the entire story
here
.
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,
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