HEAD CHEF BILL SNELL preps in the kitchen at Tourterelle, the former home of Roland's Place off Route 7 in New Haven. He and his wife, Christine (below), have transformed the restaurant since first opening in 2009.
Independent photos/Trent Campbell
Kitchens can be stressful places. Sharp knifes fiercely chop, dice and mince the day’s ingredients. Hot pots bubble on a flaming stove. The chefs and cooks must work efficiently together, without getting in each other’s way, to quickly produce beautiful dishes for hungry customers.
A spill here, a slip there… could be the difference between great success and utter catastrophe. So it’s easy to understand how tensions can run a little hot.
But at Tourterelle in New Haven, head chef Bill Snell tries to keep it cool.
The full text of this article is only available to online subscribers.
Are you an online subscriber? Click to login.
Click here to learn more about our subscription options.
If you have a print subscription, you can now add an online subscription at no additional charge! Just email us with your name and mailing address to set it up.