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What we covered in this episode Chef Leia Gaccione and Chef Sam Freund describe their dining concepts. South + Pine American Eatery in Morristown, NJ
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Chef Chris Cosentino says: “you can’t create future unless you understand history. If there’s not a grounding in history, then it just doesn’t make sense.
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What we covered in this episode Baker Matthieu Cabon believes that artisan bread is popular today because of an evolution in taste and people are
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Farmer Lee Jones from The Chef’s Garden says “We are going to create a whole entire generation of gardeners because once they garden as a
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Chef Roy Yamaguchi is the father of the Hawaii Fusion cooking style. In 2018 he celebrated the 30 year Anniversary of Roy’s restaurants. In 2020,
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COVID-19 is impacting the US economy and has a devastating effect on Chefs and the restaurant industry. Early on, people started to cancel their dinner
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Chef Drake Leonards: “Wherever I went I learned how to cook. And I learned a little bit more about myself as well. I meet new
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Chef Brad Miller is currently the Chef and Co-Owner at Inn of the Seventh Ray restaurant. He is also the corporate chef and tastemaker for
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Jamie Bissonnette is the James Beard Award—winning chef and partner of Boston favorites Coppa, an Italian enoteca, Toro, the Barcelona-style tapas bar, and Little Donkey, Cambridge’s
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Mark Welker is the executive pastry chef at “Make it Nice” group which includes Eleven Madison Park and NoMad (New York, L.A., Las Vegas, and