Behind the scenes today’s Betony bears little resemblance to what the restaurant was seven months ago. The birth of executive chef Bryce Shuman's daughter, now 2, made him realize that being a chef “is not just about shaking a pan cooking a vegetable and adding a little bit of salt.
“It’s more about, ‘I am crafting and creating an entire menu for people to grow,’” he continues. “We have a lot of responsibility to each other.”
That meant when Shuman decided to make his kitchen more sustainable — he thinks of it as respecting the ingredients and the people who grow them — he wanted to do it in a way that would unite and empower his staff.