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fromwww.esquire.com
6 days ago

Mario Carbone Shares His 5 Favorite Dishes That Inspired Him to Go Global

My first taste of the big leagues was when I worked at Mario Batali's restaurant Babbo. Interning at the hottest restaurant in New York at the time was such a formative experience. The signature dish there was beef-cheek ravioli, with a sauce made from crushed squab livers. I had never seen food like that before, and everything about that experience shaped me as both a chef and an entrepreneur.
Food & drink
LA food
fromTasting Table
4 months ago

How Bobby Flay's Culinary Training Shaped His Signature Cooking Style - Tasting Table

Bobby Flay's culinary training melded French techniques with Southwestern flavors, forming his unique cooking style.
Portland food
fromPortland Mercury
5 months ago

Stone Soup PDX Provides Food-and a Path Forward

Stone Soup PDX addresses the food industry's worker shortage while providing training and support for aspiring culinary professionals.
Everyday cooking
fromFood & Beverage Magazine
6 months ago

More than 120 Whole Foods Market Team Members Graduate from Artisan Pizza-Making Apprentice Program

Whole Foods Market graduates 121 Team Members from its Pizzaioli Apprentice Program, enhancing skills and customer experience.
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