What We’re Reading: Vongerichten highlights focus on plant-based cooking; a day in the life of a line cook

Restaurant Hospitality scours the web for interesting reads on restaurants, food, chefs and more. This week, Jean-Georges Vongerichten discusses his New York City restaurant abcV and his focus on plant-based cooking, Bon Appétit spends a day with Le Coucou line cook Nana Araba Wilmot, and India’s most famous chef picks a husband-and-wife team to open his first restaurant in the U.S.

Contact Marcella Veneziale at [email protected]