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Chefs and Restaurants
Chefs on the Move: Western News
From The Editors
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Chefs to Watch Liu Fang and Eric Valdez Share Their Signature Dishes
Liz Grossman
How Holiday Gifts Build Tradition and Drive Revenue for These Chefs
Liz Grossman
These Five Fall Desserts Flaunt All the Best Candy Bar Combos
Liz Grossman
BLOGS
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Ask Jon: Should Influencers Tip on Comped Meals?
Jonathan Deutsch
Love Is a Many Splintered Thing: A Passion for Wood-Fire Smoking
Aaron Fletcher
What I Learned While Taking a Two-week Crash Course in German Bread Baking
Martin Sorge
Magazine
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Celebrating 10 Years of Chefs to Watch
Geoff Davis Gets Back to His Roots at Oakland’s Burdell
CHEFS/RESTAURANTS
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Phillip Esteban Is Building a Restaurant Group with a Rice Bowl Base
From Fine Dining to Baseball: Julie Elkind’s First Season as The Mets Exec Pastry Chef
Food
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Restaurants Raise the Bar on Holiday Gifts
Birria Makes Its Way Into Dumplings, Smashburgers, Grilled Cheese, and More
CHEFS/RESTAURANTS
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Why Chefs Are Keeping Their Leases and Ditching Their Concepts
If You Want to Communicate Better with Your Team, Write It Down
RECIPES OF THE WEEK
See all recipes of the week
Seafood Chowder
Cobia Chowder
Chowder with Smoked Chicken, Sweet Potatoes, and Corn
Drink
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Introducing Your Guests to En Rama Sherries and an Evolving Region
Lobster Goes From Tail to Glass for This Briny Martini at Nashville’s Tiger Bar
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Ask Jon: Should Influencers Tip on Comped Meals?
Love Is a Many Splintered Thing: A Passion for Wood-Fire Smoking
What I Learned While Taking a Two-week Crash Course in German Bread Baking
So Your Staff Wants to Unionize, Here’s Why That’s a Good Thing
If You Want to Communicate Better with Your Team, Write It Down
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