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Chefs and Restaurants
Miss Our Overdose Reversal Training Video? Watch It Here.
From The Editors
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Every Restaurant Has a Fire Risk. Do You Know Yours?
Caroline Hatchett
Chef Eric LeVine Says Your Team Needs and Wants Written Instructions
Caroline Hatchett
Why Three CIA Grads Continued Their Education at a Winery
Liz Grossman
BLOGS
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If You Want to Communicate Better with Your Team, Write It Down
Eric LeVine
The Day I First Smelled Wild Truffles Growing in Ohio
Jeremy Umansky
Maniacal Chefs, Guests Behaving Badly and More to Expect in The Menu
Richie Nakano
Magazine
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Our Wasted Issue Helps You Take Stock of What to Save
The Hospitality Industry Is in a Singular Position to Combat the Opioid Crisis
CHEFS/RESTAURANTS
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Phillip Esteban Is Building a Restaurant Group with a Rice Bowl Base
From Fine Dining to Baseball: Julie Elkind’s First Season as The Mets Exec Pastry Chef
Food
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Miss Our Overdose Reversal Training Video? Watch It Here.
Leftover Rice Is Reimagined in This East-Meets-West Pot Pie
CHEFS/RESTAURANTS
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If You Want to Communicate Better with Your Team, Write It Down
An Inclusive West Virginia Bar Keeps All Customers at Eye Level
RECIPES OF THE WEEK
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Spam Musubi
Kalua Pork Rice Ball with Poi BBQ Sauce
Hawaiian Amberjack Crudo
Drink
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How a Winery Without a Formal Food Program Became a Magnet for CIA Grads
A Cherry Blossom Cloud Garnish Makes It Rain in This Vodka Cocktail
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If You Want to Communicate Better with Your Team, Write It Down
The Day I First Smelled Wild Truffles Growing in Ohio
Maniacal Chefs, Guests Behaving Badly and More to Expect in The Menu
As a Pastry Chef, Am I Extinct or Evolving?
This Is What I Learned In My First Year of Running a Micro Bakery
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