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S5, Ep6 How to Fail: Samin Nosrat

How To Fail With Elizabeth Day

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The Remarkable Nature of a Kitchen

"I just kept ruining stuff and wasting time and money. And I remember feeling like, hey, why are they not firing me?" she says. "We had to throw my sauce away. We had to throw all my field rice away." The restaurant is so committed to teaching that it will take mistakes, the chef adds. 'It's such an incredible commitment to the art of cooking way more than Oh, here's our bottom line'

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