When Steve Benjamin helped open L’Atelier de Joel Robuchon in Paris, Joel Robuchon would start his chefs’ days at 7 a.m. and they didn’t leave the kitchen until 3 a.m. Now running the kitchen at L’Atelier at the MGM Grand, Benjamin shares some of the ways he blows off steam after work. “Sometimes when I end work at 1 a.m., I head downtown to skate the streets at night. There aren’t a lot of people around; sometimes I’m the only person, which is exciting and even a little scary.” [LVS]
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