Chow Bella

20 Things No One Told You About Being a Chef in Phoenix

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1.) Everyone here loves chain restaurants. Chef Stephen "Chops" Smith, Searsucker Scottsdale

2.) Even though we live in a major metro area, the breadth of resources are smaller than expected. Jeff Kraus, chef and owner, Crêpe Bar

3.) How much Gold Bond Powder you will need when doing summer outdoor culinary events. Chef Stephen Toevs, The Ritz-Carlton, Phoenix

4.) Sourcing specialty items can be very challenging. Chef Massimo de Francesa, Taggia at FireSky Resort & Spa, a Kimpton Hotel

5.) When it's August, the swamp cooler in your kitchen is pointless except for adding life-sucking humidity to the air. Chef Don Newman, Taps Signature Cuisine & Bar, Mesa

6.) Even though it's sunny year-round, I have yet to get a tan, due to spending the majority of my time in the kitchen. Chef David Viviano, The Westin Phoenix Downtown

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Laura Hahnefeld
Contact: Laura Hahnefeld