The Bottom Line

Overview

Chef Cliff Crooks makes three stops, starting with Three Dollar Dewey's in Portland, Maine, where first-time head chef Richard doesn't understand the bottom line, and the owner needs him to learn that great food doesn't require expensive ingredients. In Scranton, Penn., Sammy is the head chef at Samario's, his parents' Italian restaurant, but his lack of culinary training and creativity is costing them customers. Finally, Violette makes food that people love at Byblos Mediterranean Cafe in Syracuse, N.Y., but it takes so long that her son, who is also the owner, says it's cutting into their profits.