"At one point I had a lot of restaurants. I had six or seven restaurants. When I sold everything I…
"What I usually do, I’ll order a lot of seasonal ingredients and I'll just order them without any dish in…
Sam Mason from Odd Fellows: "We knew {at WD-50} what we wanted to do. We knew the kind of stuff…
I grew up really being pretty embarrassed of the food [Russian food} I grew up with. I didn’t want to…
It all starts with the cannabis Sommelier breaking down the cannabis strain and then share the tasting notes with the…
When we look at the Bocuse d’Or competition from a distance it is chefs and white jackets doing maybe French…
You know America being the melting pot that it is, all these cuisines, all these styles of food are everywhere…
I feel that Southern food is very much representative of American food in general. I think it is to me…
"Basically I've taken bits and pieces of kitchens that I've worked for and I've created my own kind of process.…
"I don't really need space to work on recipes. Honestly it might sound a little funny but I don't need…
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