SYDNEY, Australia — As a teenager in St. James Parish, Barbados, Paul Carmichael spent his free time writing letters to New York City restaurants. At 15, Mr. Carmichael sent away for a Zagat Guide and began writing to the top-rated restaurants, asking for work. Mr. Carmichael’s father had spent hard years working as a butler and bartender, and did not see it as a desirable path. The plan backfired — Mr. Carmichael became hooked. When he made it to the Culinary Institute, his final thesis focused on Caribbean food.

Source: New York Times March 29, 2018 17:15 UTC