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Restaurants have long been a mainstay in the lives of Cindy Wolf and Tony Foreman.
Forman, then 14, was lured into the business after washing dishes at a local restaurant Wolf, on the other hand, has always wanted to own her own restaurant since being exposed to the business at an early age via her father, who worked in the restaurant industry.
Nowadays, the husband and wife duo own and operate Charleston, an upscale restaurant that serves "low country cuisine" - a type of food influenced by Southern cooking. Last summer they debuted Petit Louis in Roland Park, a classic French bistro.
Trained at the Culinary Institute of America, Wolf serves as executive chef. Foreman runs the business end of the restaurants.
Asked about the time commitment involved in running two popular local restaurants, Foreman said "You give up your life." Though both say it's a tough business to be in, it's also rewarding.
Both recently talked to the Baltimore Business journal and gave us the scoop on what it takes to run a restaurant and how the restaurant scene in Baltimore is faring these days.
BBJ: I've always heard that running a restaurant is one of the toughest businesses. What is it like running this restaurant and how do you make money doing it?
Wolf: The business part of what I do is I control the labor and...