L'Espalier serves a grand master course for wannabe chefs.(Food)

From: The Boston Herald | Date: March 19, 2003| Author: Raposa, Laura | Copyright information

Byline: Laura Raposa

As L'Espalier's well-heeled diners bask in the restaurant's old-world elegance, sipping Delamotte Brut Champagne at 9 p.m. on a recent Saturday, chef Daniel Bojovquez is burning in the kitchen, jacked up on Gatorade Freeze and pure adrenaline.

"Who needs help," yells L'Espalier's 23-year-old saute man as he mops his brow with his sleeve and eyes the big clock overhead for the exact time to fire up a piece of candy-striped marlin. "I got s...

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