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Appetizers give chefs a cost-effective way to try out new dishes
For chefs that want to try out a new dish, appetizers can be an excellent proving ground for a recipe's popularity. Small size and sharability allow chefs to be adventurous. "You can really do more things in smaller quantities, and they always look a lot nicer," said Tony Conte, executive chef of the Oval Room in Washington, D.C.
Restaurant Management magazine (11/2011)
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