Through leadership positions in the kitchens of Chef Jean-Georges Vongrichten and several prominent NYC chefs, Garrison learned a great deal about how to withstand the long hours and intense schedule that accompanies the executive chef role. In this episode, he discusses those lessons and shares his thoughts on the reopening his new concept, 'Il Fiorista', a seasonally-focused, Italian-inspired restaurant that celebrates the culinary uses of edible flowers. Join us for this great conversation and check out more of Chef Garrison's culinary exploits at http://www.ilfioristanyc.com.
