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The New Afro-Caribbean Vanguard in American Fine Dining
Across the US, Afro-Caribbean cooking is gaining new visibility through elevated menus, refined technique, and cultural storytelling.
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Chef's Knives Made with Melted Meteorite Might Be The Best in the World
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00:03
Chef File | Interview with Diego Muñoz
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Medium
1H 5MIN
Boned guinea fowl stuffed with prosciutto, mascarpone, thyme with English peas by Theo Randall
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Heston Blumenthal Adopts Strict Photo Policy At Restaurants
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00:05
Ashley Palmer-Watts and His Historical Creations
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00:04
Chef File: Interview With Quique Dacosta
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00:04
Interview With Lidia Bastianich | Chef File
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00:04
Daniel Humm Eleven Madison Park - Video Interview
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00:02
A Perfect Dish: A Famous Chef, An Exclusive Recipe | Oeuf A Surprise
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00:04
Interview With René Redzepi: "Ants On Noma's Table"
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Challenge
2H 0MIN
Charred leeks and white asparagus, hazelnuts and milk skin by Nuno Mendes
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Medium
3H 20MIN
Crab Roll, Salt ‘N Vinegar Chips, Celery Mayonnaise by Wylie Dufresne
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Medium
30MIN
"From Kiev To Kiev" Chicken Breast Skewers by Gualtiero Marchesi
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Easy
35MIN
Salicornia Risotto by Inaki Aizpitarte
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Medium
1H 30MIN
Sea bass, celeriac purée, wild sorrel and smoked sauce with shellfish by Mauro Colagreco
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