USA
Daniel Garwood
This dish is a story and reflection of my life as a chef; Typically Banchan (Korean side dish) is a variety of small dishes accom...
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Prosenjit Biswas
I believe in Cuisine du terroir, sustainability and respect of the product. As a young chef I consider myself responsible for pre...
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Dimosthenis Efthymiou
Food conscience and sustainability are more prevalent in our lives than ever before. It is time to take action and look for more ...
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Rachel Bindel
This dish represents my love for classic techniques and exploring new flavors while minimizing waste and creating a unique dining ...
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Huy Hoang
The Vietnam Cookery Culture is not simply the France and China Cuisine, but it is the fusion between those Big Two Cordon Bleu tha...
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Laura Arrojo
I want to express the courage to work with nonconformity, taking a classic plate form my country with products that we barely use ...
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Michael Park
The pairings of squid & date and oyster tofu & bone expresses a yearning for a unified Korea. My father's family was force...
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Samuel Mumford
With the current climate crisis that we are faced I would use this opportunity to further educate the greater population on the ro...
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Jack Stewart
My intention was to use every piece of an often-overlooked ingredient, prepare it in a variety of ways, and build depth with ferme...
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Vitor Mendes
Through this dish, I'd like to show that brazilian ingredients are unique and amazing just as much as from any other part of the w...
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