[
{
"name": "Related Stories / Support Us Combo",
"component": "12017627",
"insertPoint": "4",
"requiredCountToDisplay": "6"
},
{
"name": "Air - Billboard - Inline Content",
"component": "12017623",
"insertPoint": "2/3",
"requiredCountToDisplay": "7"
},
{
"name": "Air - MediumRectangle - Inline Content - Mobile Display Size 2",
"component": "12017624",
"insertPoint": "12",
"requiredCountToDisplay": "12"
},{
"name": "Air - MediumRectangle - Inline Content - Mobile Display Size 2",
"component": "12017624",
"insertPoint": "4th",
"startingPoint": "16",
"requiredCountToDisplay": "12"
}
,{
"name": "RevContent - In Article",
"component": "13027957",
"insertPoint": "3/5",
"requiredCountToDisplay": "5"
}
]
Duncan Smith
Dazzle
930 Lincoln Street
303-839-5100
www.dazzlejazz.com
Part one of my interview with Duncan Smith, exec chef of Dazzle, ran yesterday; this is part two of our conversation.
Rules of conduct in your kitchen: They're really quite simple. First, show up clean and ready to work before your shift starts; second, show respect for your fellow employees; third, follow the direction of the management; and fourth, teamwork achieves our goals, so work as a team. I find if people follow these simple rules, everything else just falls in line.
See also:
- Duncan Smith, exec chef of Dazzle, on the "Hamdog" bomb