When he was just 10 years old, Chef Ric Watson remembers how it was his job to do the grocery shopping all by himself.
“I could barely see over the cart going down the aisle,” he said.
“I was given a certain amount of money and I had to make that work. I had to learn how to do a budget at that age,” he added. “I never got it right and I’d get to the cash and they’d say ‘here comes little Ricky Watson.'”
Now known to everyone simply as Chef Ric in his job as executive chef and director of
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