How a Recipe Makes Its Way from the Kitchen Crew to the Menu

Liz Grossman

You are only as good as the people around you,” wrote Chef Joey Ward on a social media post about the final savory course on his Georgia Boy tasting menu. The duck with mole dish started with his staff—specifically his then garde manger, who wanted to make his grandmother’s Oaxacan mole for the kitchen to try (it blew everyone away). Like at Ward’s Georgia Boy, the strongest kitchens nurture...