Scope and Contents Edward Lee discusses his childhood in the Canarsie neighborhood in Brooklyn, New York, New York, his desire from a young age to be in the kitchen, entering the foodservice industry at the age of 14 as a busboy, his short stint at Peter Kump's New York Cooking School, opening his first restaurant Clay, the enormous strain of his early success, moving to Louisville, Kentucky to reset personally and professionally, opening Succotash in National Harbor, Maryland then Washington, D.C., his views...