As a freshman in high school, Ryan Scanlon started cold calling restaurants, trying to see if he could land a job in the kitchen. He had no professional training experience — he mostly cooked for family businesses.
Frog legs? Sure, why not? Beef tongue? I’ll take mine medium rare, please. Escargot? Order me a dozen, and stay close in case I need to order another round.
I’ll eat almost anything you put in front...
