When Todd Ginsberg graduated from The Culinary Institute of America in Hyde Park, N.Y., he wanted a career in fine dining.
And he got one. He cooked at the much-lauded Dining Room at the Ritz-Carlton in Atlanta and went on to work for Alain Ducasse in New York and at Lucas Carton in Paris. As chef of Asher restaurant in Roswell, Ga., he picked up a AAA four-diamond award.
But along the way his plan to work in fine-dining changed.
“Now I can’t see myself go