. “It’s just been sort of this frog in boiling water,” says Amano, who now makes a family-style lunch for 100 each weekday in the company’s Fulton Market HQ, in a kitchen of his own design. “In nine years it’s just been me in the kitchen, and I rely on my own curiosity. That’s a great place to be for me. I’ve learned more here than anywhere else.”Kevin Hartmann
“I send out a menu every week so they know what’s coming down the pipe, and serve lunch at noon on the dot. It’s like ringing a dinner bell. I send an email out and it’s like this stampede of wildebeests coming down.”‘They’re taking care of me. I need to contribute somehow.’” He started by sending out a daily recipe over company
MikeSula Nice to see someone buck the system
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