Staying Ahead of the Curve With Tom Colicchio
The Dave Chang Show
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The Evolution of New American Cuisine
This chapter examines the emergence of 'New American food' in the 1980s, influenced by French culinary techniques and local ingredients. It shares personal stories from chefs about their journeys, experiences in esteemed kitchens, and the significant impact of mentors on their culinary identities. The discussion emphasizes a chef's pursuit of innovation, authenticity, and the transformative power of personal experiences in shaping modern cuisine.
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