I recently had the opportunity to get an inside look at the kitchen of Chef Jason Smith at his popular Raleigh restaurant, 18 Seaboard. Once the dinner rush begins, restaurant kitchens run on high speed. This particular night, Jason was overseeing a busy Friday night dinner service in addition to 2 special functions. He efficiently managed dozens of kitchen and waitstaff while paying careful attention to make sure each dish met his standards before being whisked off to awaiting diners. The result? Delicious and stunning food.