Ryan King
Journalist
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Just minutes after Noma was crowned the best restaurant in the world, René Redzepi said his restaurant must continue to change, disrupt and become the best place to work.
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From Holi and Basque live fire to Texas barbecue and an Eid al-Fitr feast, Platform by the James Beard Foundation’s March dinners spotlight collaboration and cultural exchange.
At Provenance, chef Nicholas Bazik approaches fine dining with a mix of rigor, restraint, and deeply personal memory. Here, he shares the dishes, experiences, and philosophies that continue to shape how he cooks.
Bazaar Meat looks like everything a cynic would resist. Inside, it delivers precision, hospitality, and a steakhouse experience that earns its spectacle.
Longevity noodles, whole fish, and milk tea granita anchor this celebratory menu inspired by tradition and designed to welcome the new lunar year.
The global competition invites young chefs to submit a signature dish for a chance to advance through regional and international rounds.