Top French-cuisine chefs offer advice to CIA students

02/17/2013 | Poughkeepsie Journal (N.Y.)

A panel of five of the top international chefs in French cuisine spoke Friday to students at the CIA's Hyde Park campus about shaping their careers and the future of French cooking. Legendary French chef Paul Bocuse urged chefs to cook what they love and use the best ingredients, and American chef Thomas Keller urged students to "be stronger than we are today," so that each generation is stronger than its predecessors.

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Poughkeepsie Journal (N.Y.)

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