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Education
fromOlive Oil Times
1 day ago

Sommelier Program Returns to New York for 10th Edition

The Olive Oil Times Education Lab's Sommelier Certificate Program returns to New York for its 10th annual edition, focusing on olive oil education.
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Cooking
fromIrish Independent
2 months ago

Real Health: 'If I need energy I use green foods, if I need comfort I go for red ingredients' - Chef Eunice Power

Eunice Power combined formal hospitality training, international experience, and self-teaching to build a cooking career while balancing family and working from home.
Cooking
fromTasting Table
3 months ago

Why Sushi-Making Is Such A Difficult Cooking Technique To Master - Tasting Table

Mastering sushi requires technical precision, deep ingredient knowledge, and at least a decade of apprenticeship to reach head chef proficiency.
fromwww.esquire.com
5 months ago

Mario Carbone Shares His 5 Favorite Dishes That Inspired Him to Go Global

My first taste of the big leagues was when I worked at Mario Batali's restaurant Babbo. Interning at the hottest restaurant in New York at the time was such a formative experience. The signature dish there was beef-cheek ravioli, with a sauce made from crushed squab livers. I had never seen food like that before, and everything about that experience shaped me as both a chef and an entrepreneur.
Food & drink
LA food
fromTasting Table
9 months ago

How Bobby Flay's Culinary Training Shaped His Signature Cooking Style - Tasting Table

Bobby Flay's culinary training melded French techniques with Southwestern flavors, forming his unique cooking style.
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