Boston chefs say neurodiversity can be a superpower in the kitchen

Boston Globe's food reporter Kara Baskin spoke to multiple local chefs and restaurateurs who struggled with ADHD and dyslexia in school but thrive in the restaurant industry. They said their differences are their superpower.

Darryl C. Murphy spoke with Baskin and Dan Bazzinotti, head chef at Boston’s Blue Ribbon Restaurants and instructor at Johnson & Wales University, for Radio Boston about why the industry supported him in a way the traditional education system never did.