Successful pastry chef started as a line cook | Food Feature | Indy Week

Successful pastry chef started as a line cook 

As the chef-owner of three successful Triangle restaurants— 18 Seaboard and Cantina 18 in Raleigh, and now Harvest 18 in Durham—Jason Smith believes in the importance of using locally grown ingredients in his kitchen. Recently, however, Smith took this passion for terroir…

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let's lose the plastic ware

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