The consulting pastry chef shares how he developed a fresh take on a classic dessert.
Chef Barry Tonkinson shares how he brought zucchini flower, goat cheese, cured zucchini caponata and mint together.
The chef behind Balaboosta and Taim Falafal shares her spin on soup dumplings.
Chef Greg Baxtrom makes rutabaga pasta with a Japanese sheeter at Olmsted.
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Chef Connie Chung shares her process and how she brought the Mandarin Duck to life at Milu
Chef Victoria shares how she brought the Lobster Eclair to life
Chef Markus Glocker of Bâtard shares how he brought this dish to life.
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