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One path to a culinary career

The kitchen at Bar Americain at Mohegan Sun.

The kitchen at Bar Americain at Mohegan Sun. (Ronnie David Photography)

Kitchen at Bar Americain at Mohegan Sun. (Ronnie David Photography)

James Feustel may not be a celebrity chef or restaurateur. But those folks couldn’t do what they do without what he does.
 
Feustel, 31, of Huntington Station, designs restaurant kitchens. And, right along with the likes of a cheese-maker, yacht chef, food stylist and specialty farmer, he’s featured in a new book, “Culinary Careers: How to Get Your Dream Job in Food with Advice from Top Culinary Professionals.”
 
As with so many people, he says he got into his profession “purely by accident.” He holds degrees in mechanical engineering from Cooper Union and food studies from New York University. Searching for the intersection of those two interests, he heard about restaurant design from a friend of a friend.
 
“It’s such an important piece,” said Feustel, design director of Jacobs | Doland, “opening a restaurant the right way.”

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