523: Real Talk From New York City Chefs with Suzanne Cupps & Harold Dieterle
This Is TASTE
Culinary Reflections and Innovations
This chapter explores the speakers' personal experiences during the pandemic, focusing on their culinary passions and hobbies like fishing and making edibles. They reflect on the challenges of transitioning back into the restaurant industry, emphasizing the creative processes behind unique dishes like crudos and innovative pasta recipes. Additionally, the chapter discusses the significance of various seafood preparations and the evolving dynamics within the culinary workforce.
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