Chef Chris Gould began his culinary career at the age of 15 as a summer dishwasher and prep cook at the Bethel Inn in Bethel, ME. When asked to return the following summer, he said yes, but only as a cook on the line.

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1. Score the meat’s fat for a crispy crust
2. Salt the meat to maximize flavor
3. Cook in a castiron pan to retain heat
4. Rest the meat half the cook time