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Page 17 · column 3 of 6 · from the scan, no model involved
with quality. We like to do it the way we would enjoy it when we (dine out),” Haerlnger said with a flourish.
He is an energetic man, constantly moving, talking in short bursts with a certain impatience. Hopping from here to there, he reflects the fast paced whirl of the restaurant ritual. He bears the stamp of 48 years in the business.
At age 15, Haeringer began an apprenticeship with a chef in France. His father paid for him to do
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