On the James Beard Foundation web site, Lesley Balla writes about the time-honored tradition of new chef hazing.
The antics are slowing down, as business environments across the board clean it up, but there's obviously still a fraternity-like feel to many kitchens. It's an interesting article. Funny, if you like stories about other people's discomfort. I know I do.
Plus, it's got some Baltimore love. Jason Ambrose of Salt is quoted!