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by Simon de Swaan
“Often, admiring a chef and getting to know him is like loving goose liver and then meeting the goose.”–George Lang
“Mr. Lang, a native of Hungary who escaped a forced-labor camp and imminent execution during World War II, came to New York in 1946 with a few dollars, no English and dreams of becoming a concert violinist,” says The New York Times, but found his calling as a restaurateur. He created the restaurant The Four Seasons and Café des Artistes in New York, as well as a long list of other restaurants.
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