"Guys like Hugh [Acheson], who are at such a high level that people want to come work for him for free, those guys will be fine. But the rest of us, us blue collar chefs? I don't know how our places are going to survive." - Semi-anonymous chef "Kevin" speaks out in Besha Rodell's piece on Georgia's controversial new immigration law and how it's already impacting our culinary landscape. [CL]
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