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Mentorship’s Many Forms in the Culinary World
Part two of our three-part series explores how mentorship unfolds in different ways, from lifelong guides to kitchen lineages and institutions that shape chefs for decades.
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From Caviar to Chicken Pot Pie: How Wolfgang Puck Feeds Hollywood Royalty at the Oscars
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Ojai Food + Wine: Big Chefs, Small Crowds, and a Weekend of Culinary Magic
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SOBEWFF 2025: What to Eat, Drink, and See at This Year's Event
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Magnus Nilsson: ‘The world doesn’t need another Fäviken’
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Kwame Onwuachi’s celestial dining in DC
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Justin Cogley: from figure skating to fine dining
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Joshua Skenes: ‘I’m not interested in fancy anymore’
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Patrick O’Connell’s morel guidance
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Mashama Bailey: ‘My culinary roots are multicultural’
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Koan: a journey of self-discovery for Baumann
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Mitsuharu Tsumura: ‘I'm 100% Peruvian, and my cuisine is more and more focused on my country’
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Documentary explores life at restaurant Troisgros
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The dishes of Sebastian Obendorfer at Eisvogel
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E17: The Extraordinary Life of Chef Jacques Pepin
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Tom Kerridge's Energy Bill to Jump from £60,000 to £420,000
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