A shift in kitchen culture

By Suzie Kazar

Day after day as a line cook, Molly Maciejewski’s co-worker posed the same question to her.

“He asked me every day when I was getting married and when I was going to stop working in restaurants so I could take care of my husband and kids,” said Maciejewski, now the executive chef and general manager of Madison Sourdough.

When she explained that she loved cooking and wanted to continue doing it professionally, her co-worker had trouble understanding.

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