by Emily R. West
The timer started chirping on Matthew Antonovich's phone in his back pocket. Looking up from pounding out his pasta dough, he strides toward the oven, the smells providing only a sampling of what's to come. "I do all of this myself," he said, reaching toward the handle. He then resets the timer on the bread.
"This is what it's like to run a restaurant alone." After he bakes his bread, the chef knows he will have to head up the street to the laundromat to retrieve his linens for napkins and tablecloths. Being CEO of his own kitchen is nothing he takes lightly.
Source: http://franklinhomepage.com/
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