Pro Picks

Personal Bests

We asked a cross-section of our Garden State’s culinary professionals – chefs, bakers and farmers, those who work in support of the industry and folks who make wines and pastries – to answer a question that might unravel the mysteries behind why they do what they do: What is the best part of your job, that singular something that people who don’t do the work might never guess is its most appealing aspect? Their answers are right here, in our latest Pro Picks column.