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It's a Hard Knock Life

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Screen%20Shot%202013-08-26%20at%203.37.52%20PM.pngMark Peel, longtime Los Angeles chef and owner of the now defunct Campanile, is profiled in The New York Times, specifically focusing on the extreme wear and tear 41 years in the kitchen have left on his body. Despite carpal tunnel syndrome, thoracic outlet syndrome, a bone spur, a cyst, and three hernia operations, Peel is preparing to open a downsized Campanile next month in the American Airlines terminal at LAX. Through a licensing agreement, Peel will "train, taste, advise, direct and organize," while others execute his food. [NYT]


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