In the cookbook Butcher + Beast, Chinese-American chef Angie Mar offers a no-nonsense approach to succeeding in the restaurant industry, as well as some meaty recipes. Photo: Handout In the cookbook Butcher + Beast, Chinese-American chef Angie Mar offers a no-nonsense approach to succeeding in the restaurant industry, as well as some meaty recipes. Photo: Handout
In the cookbook Butcher + Beast, Chinese-American chef Angie Mar offers a no-nonsense approach to succeeding in the restaurant industry, as well as some meaty recipes. Photo: Handout

Food and Drinks

In Butcher + Beast, chef Angie Mar shares the recipe behind her success: great food, hustling hard and playing the game

  • The Chinese-American chef took over Beatrice Inn, in New York, from Graydon Carter in 2016
  • In her cookbook, she shares recipes from her meat-heavy menu – only some of which are achievable

Topic |   Food and Drinks
In the cookbook Butcher + Beast, Chinese-American chef Angie Mar offers a no-nonsense approach to succeeding in the restaurant industry, as well as some meaty recipes. Photo: Handout In the cookbook Butcher + Beast, Chinese-American chef Angie Mar offers a no-nonsense approach to succeeding in the restaurant industry, as well as some meaty recipes. Photo: Handout
In the cookbook Butcher + Beast, Chinese-American chef Angie Mar offers a no-nonsense approach to succeeding in the restaurant industry, as well as some meaty recipes. Photo: Handout
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