Carrie McCabe Johnston studied art history in college but unexpectedly found herself a mother at age 19.
“I had to cook for a family,” she said. “I started reading cookbooks and getting more and more interested in food and ingredients and less and less interested in my studies in college.”
McCabe Johnston had been working in restaurants since she was 16, but it wasn’t until age 25 that she made the permanent leap to the back of the house.
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