In the Era of Child Chefs, Is There Such a Thing as a Food Prodigy?

The recent influx of children who don toques might point to something other than a preternatural instinct for triple-blanching cardoons.
By LIGAYA MISHAN from NYT T Magazine https://ift.tt/2TBtzN6
Source: The New York Times href="https://ift.tt/1TJZwGM" target="_blank">Blog Beauty 24/7 Cooking and Cookbooks, Restaurants, Chefs, Children and Childhood