Chefs and Restaurants

What It’s Like to Be Young, Talented, and Cooking in New York City

It’s not the only city in America to prove yourself as a young cook, but “when it’s Friday night in New York City, there’s no other place to be,” says Kevin Yoo, a 27-year-old line cook at modern Korean restaurant Atoboy. It’s a sentiment that has long drawn ambitious cooks, hooked on the thrill of crushing tickets in high-caliber kitchens, to the city.