How to Bake a Fish Packet Like Chef Matt Conroy of DC Bistro Lutèce
As a professional chef, you need to be adaptable to, well, everything: the revolving seasons and the ingredients they bring (and the ones they leave behind), changing tastes among patrons, and migrating to new kitchens, whether it was your decision to leave the last one or not. Last year, chefs were given perhaps their greatest obstacle yet, a struggle Chef Matt Conroy knows all too well.
“I’ve been cooking for 21 years,” says Conroy. “I started when I was 14 in a diner in Lawrence, Massachuset