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James Somers

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Ramping Up at Pivotal

Ramping up at Pivotal

When I was on the hunt for a job, I would explain what I was looking for by way of an analogy to a friend of mine, a budding chef. After he had graduated culinary school and worked a few "stages" (STAH-zjes) in Paris, Chicago, and San Francisco, he insisted on coming to New York, and to one restaurant in particular: the venerated Per Se, one of only seven American restaurants to earn three Michelin stars.

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