Five years ago, Ramon Navarro was setting himself up for a successful, if not traditional, culinary career. Cooking through some of the most lauded Portland kitchens of the time — French destination Le Pigeon, brunch darling Simpatica Dining Hall, bar-restaurant hybrid Beaker & Flask — he was in a good position to start climbing the ladder within the Portland restaurant industry; within a few years, he would be in a strong position to pursue his own food cart or restaurant. Instead, he walked away.
“Man, I just — I burnt out, basically,” Navarro says. “The work that goes into being a line cook at a nice restaurant … I
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