{"id":5811,"date":"2015-10-14T11:23:16","date_gmt":"2015-10-14T18:23:16","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=5811"},"modified":"2015-10-14T11:23:16","modified_gmt":"2015-10-14T18:23:16","slug":"from-high-school-grad-to-restaurateur-in-8-years","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/from-high-school-grad-to-restaurateur-in-8-years\/","title":{"rendered":"From High School Grad to Restaurateur in 8 Years"},"content":{"rendered":"<p class=\"p2\">Cara Stadler was just 16 when she graduated from high school and had to decide what to do with her life. Instead of following the traditional academic path that her siblings did, she decided to enter the culinary field, and vowed to open her own restaurant by the time she was 26. She beat that prediction by two years.<\/p>\n<p class=\"p2\">After a rocky start opening up a supper club with her mother, the chef worked through high-quality restaurant kitchens under star chefs like Gordon Ramsay and then opened the restaurant Tao Yuan in Brunswick, Maine when she was 24. The restaurant opened to nationwide acclaim and earned Stadler the 2014 <i>Food &amp; Wine Magazine <\/i>Best Chef Award, as well as James Beard nominations.<\/p>\n<p class=\"p2\">Stadler\u2019s story is an incredible example of how much a young person can achieve with a dream and a lot of hard work. How many of us actually ended up doing what we thought we would when we were 16?<\/p>\n<p class=\"p2\">Read the full article here: A Chef\u2019s Decisive Odyssey<\/p>\n<p class=\"p2\">Link: <a href=\"https:\/\/www.fsrmagazine.com\/chefs\/chef-s-decisive-odyssey\" target=\"_blank\" rel=\"noopener\">https:\/\/www.fsrmagazine.com\/chefs\/chef-s-decisive-odyssey<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chef Cara Stadler went from being a 16-year-old high school graduate to one of America\u2019s most acclaimed chefs in less than a decade. Her story is an inspiring example of what a determined teenager with a dream can accomplish with work and a little luck.<\/p>\n","protected":false},"author":2,"featured_media":8153,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/5811"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=5811"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/5811\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8153"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=5811"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=5811"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=5811"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}