TECHNIQUES SPOTLIGHT

Chef Zak Pelaccio of Fatty Crab – New York, NYPork with Clams and Pickled Chilies
Chef Zak Pelaccio of Fatty Crab – New York, NY

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Chef Wylie Dufresne of wd-50 – New York, NYTurbot, Barbecued Lentils, Cauliflower, Dried Apricot
Chef Wylie Dufresne of wd-50 – New York, NY

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Chef Akhtar Nawab of Elettaria – New York, NY Boar Loin, Boar Ragout, Vermicelli, Bok Choy
Chef Akhtar Nawab of La Esquina – New York, NY

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Chef Michel Richard of Michel Richard Citronelle - Washington DC 72-Hour Short Ribs with Apples Sous Vide, Matchstick Potatoes, and Salad
Chef Michel Richard of Michel Richard Citronelle – Washington DC

Chef Jeff O’Neill of the Mar-a-Lago – Palm Beach, FLLacquered Pork Belly
Chef Jeff O’Neill of Gibraltar – Miami, FL

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Chef de Cuisine Zach Bell of Café Boulud – Palm Beach, FLArctic Char Roulade
Chef de Cuisine Zach Bell of Café Boulud – Palm Beach, FL

Chef Mark Ladner of del Posto – New York, NYSlow Cooked Pork Chops in Whey
Chef Mark Ladner of del Posto – New York, NY

Chef Wylie Dufresne of wd~50 – New York, NYPoaching Mediterranean Bass
Chef Wylie Dufresne of wd~50 – New York, NY

Chef Josh DeChellis of New York CityFlavoring with Cedar Paper
Chef Josh DeChellis of La Fonda del Sol
New York City