Claire Welle, the chef of Otway restaurant in Brooklyn, NY, has been drawing a lot of attention lately for her straightforward, relatable bistro menu, tweaked just enough to make it enduringly personal. She and Andrew took up a booth one morning last week during the prep day at Otway and talked over her young life and career; her views on teamwork, collaboration, and chemistry; how the current “cook’s market” impacts contemporary pro kitchens; her opinion of cooking schools; and a lot more. (We think this is a wonderful companion interview to our preceding episode with Charlie Palmer).

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WellePic - Andrew Friedman

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