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Eight years? That’s a lifetime for most New York chefs

<p>From line cook to executive chef, Marc Spitzer still loves cooking Japanese cuisine at BONDST.</p>

How long have you been at BONDST?


Eight years — since 2002. One single tear drops every time I think about it.


What was your first position?


I originally came in to be a line cook. I was promoted after a week.


So what’s your title now?


Executive chef. There’s also an executive sushi chef.


Who’s better?


That’s a very good question. I’ll give it to him — age before beauty. But really, he’s a true master. He’s been doing it a long time.


What’s the secret to your longevity?


We’ve been here for 12 years, which is a great run in terms of restaurants. I think it has to do with our staff. Most places, you have cooks that last six months. Here, we have guys since the opening. It really helps with consistency. I was born in French kitchens, where people throw pans and yell at you. Here, everyone treats everyone with respect, which means you ultimately respect the food. And if you’re happy, you cook happy food.

 
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