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Manu Buffara: ‘I want my new restaurant to be like Fäviken’
The chef will open a new restaurant in Curitiba next year and continue to spread the message of a more sustainable equitable food future in Brazil
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00:10
Grant Achatz on Why Take-Out Will Never Be The Same Again
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00:13
Mitsuharu Tsumura on Ghost Kitchens, New Concepts and Cooking for Community
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00:02
Massimo Bottura’s Advice to Young Chefs
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00:08
Rodrigo Oliveira on Why Cooking for Community is Key
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00:04
Community Lockdown Lessons
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00:07
Mitch Lienhard on Quitting a Three-Star Job to Learn Leadership
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Intermediate
5H 50MIN
Bouillabaisse 2.0 by Paul Prinsloo
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14 must-try restaurants in New York: the Coolest spots to visit in 2019
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The Roca Brothers: 7 Inspirational Dishes
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20 Pics from the New Noma
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10 Ways to Maintain Your Integrity in the Kitchen
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11 of the Best Bad Restaurant Reviews Ever
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Intermediate
33H 8MIN
BAA…Boy (Sous Vide Suckling Pig) by Gaggan Anand
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Intermediate
4H 30MIN
Camarones Del Sur: Shrimps Hot Ceviche In A Juice A La Piedra
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Intermediate
2H 30MIN
Squid Hot Dog With Mustard Sauce And Raspberry And Ginger Sauce by Moreno Cedroni
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