Ray Delucci tackles imposter syndrome head-on — why the restaurant industry bakes it in, how "paying dues" culture holds talented cooks back, and what it cost him personally as a 21-year-old restaurant manager convinced he'd be fired any day. It's a direct response to a 22-year-old sous chef's Reddit post, and a case for why confidence, not ego, is one of the most valuable tools you can have in a kitchen.Then: The Wall Street Journal reports that McDonald's, Burger King, and Wendy's are pivoting back to human hospitality after years of kiosks and app ordering. Food & Wine profiles Victor Vasquez, the Mr. Tuna prep cook working two kitchens five days a week that diners never see. And the meal kit industry unravels as supplier Fresh Realm's bankruptcy leaves Blue Apron and Marley Spoon customers with half-empty boxes.
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