"I'm probably as well known as a philanthropist as I am a chef in my hometown of Fort Worth, Texas, even though I couldn't really pull off the philanthropic side without my culinary background. What I've managed to do for my business is take an economic and personal approach to charitable involvement. It's an approach that began for personal reasons, but has evolved into an economic strategy for success in the fine-dining industry."
--Jon Bonnell, chef/owner, Bonnell's Restaurant, Fort Worth, Texas, "Industry Voices," June 2010, Chef Magazine

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