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Those in the restaurant business offer graduation advice

A handful of commencement advice from those in the restaurant business
by Dave Cathey Modified: May 18, 2013 at 9:41 pm •  Published: May 20, 2013
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/articleid/3815801/1/pictures/2070773">Photo - Chef Robert Black prepares short rib sloppy joes at Culinary Kitchen on Wednesday, April 4, 2012, in Oklahoma City, Oklahoma.  Photo by Chris Landsberger, The Oklahoman
Chef Robert Black prepares short rib sloppy joes at Culinary Kitchen on Wednesday, April 4, 2012, in Oklahoma City, Oklahoma. Photo by Chris Landsberger, The Oklahoman

Chris Lower, owner The Metro Wine Bar and Bistro, Big Truck Tacos, Mutt's Amazing Hot Dogs and Irma's Burgers

“Do what you're passionate about. Find something that makes you look forward to going to work each day, and the money will take care of itself. One thing I love about being in the restaurant business is that I deal (mostly) with people who are at my place of business to have a good time. The same can't be said for being a doctor, a lawyer or an accountant.”

Keith Paul, president, A Good Egg Dining Group

“Spend time getting to know your people; they are the foundation and future of a great organization.”

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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