LAMONT In the early days Lamont worked the line at “Four Stars” under the guidance of the heavy handed and often absent, Charles Ledoux. Called into the cubbyhole Ledoux called an office, Lamont was told that he was now in charge of making the restaurant's signature beef stock. Ledoux explained that Carson had been poached by a new bistro and there was no time to waste. The stock needed caring. Ledoux pushed home that this was his only job and nothing but. Now four a.m. , starts and sluggish from previous long shifts and rumbled sleep, Lamont fired up the stoves and ovens waking the kitchen. Last shift had been the usual. A rushed start to the day at nine a.m. , a flurry of phone calls about missed deliveries, and threats of cash withheld and then onto the day's prep work. By two p.m. , the promise of a “family meal” pushed everyone through the afternoon without a break. Nothing new here, n