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Classical vs. Modern
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NCR salutes our members, November/December 2019 edition
A few small tweaks bring a classic French scallop dish into…
Shareable cocktail recipes for your holiday party that pack a punch
NCR Salutes our Members, September/October 2019 edition
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Careers
Classical vs. Modern
Student Life
Techniques
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7 steps to the perfect mulled wine
Ghost peppers are hot in more ways than one — here’s…
Tea sommelier Kevin Michael Doyle has mastered the art of the…
How to make a katsu sando, the Japanese street food staple…
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How chefs can give back on #GivingTuesday
The history of turducken is nearly as complicated as the dish…
7 Dos and Don’ts for Mentoring Apprentices
Keep it clean, make it tasty and show it off to…
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Ana Kinkaid
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https://www.chefconnectmag.com/discover/
Culinary historian and editor of the culinary magazine CONNECT
3 restaurants poised to shift Orlando’s theme park reputation
Ana Kinkaid
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July 24, 2019
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We Are Chefs Book Club: July 2019
Ana Kinkaid
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July 3, 2019
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From cigarettes to buttered coffee, a brief history of fad diets
Ana Kinkaid
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June 21, 2019
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We Are Chefs Book Club: May 2019
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May 9, 2019
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We Are Chefs Book Club: April 2019
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April 1, 2019
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How refrigerators changed the world
Ana Kinkaid
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March 25, 2019
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We Are Chefs Book Club: March 2019
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March 7, 2019
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Food fads to leave behind in 2019
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January 28, 2019
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90 years of excellence: The history of the American Culinary Federation
Ana Kinkaid
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January 8, 2019
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America’s Amazing “Good Luck” New Year Foods
Ana Kinkaid
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January 3, 2019
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