Chef: True global cuisine starts with understanding ingredients

08/24/2010 | Reuters

Global cuisine has gotten a bad rap in recent years because too often dishes consist of ingredients thrown together without a true understanding of what each brings to the plate, says Chef Brad Farmerie of Michelin-starred Public in New York. "In my opinion, there are too many ingredients, too many cultures on the plate."

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SmartBrief Job Listings for Food & Beverage

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The Culinary Institute of America
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The Culinary Institute of America
Hyde Park, NY
Management Training Program
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