With a James Beard cookbook award for Between Harlem and Heaven, the permanently packed Henry at Life Hotel, and his new restaurant Field Trip opening in Harlem this week, it might seem like JJ Johnson is suddenly at the top of the world. But it's been quite a climb to get there. Johnson opened up about his years spent watching and learning in the kitchen, how he learned to be the man in charge, his plans for radical expansion, and the power of letting go and delegating.

Follow JJ @chefjj

Read his book: Between Harlem and Heaven

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