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How Thomas Keller put his stamp on the new French Laundry

ProChef SmartBrief | Mar 22, 2017

The French Laundry's two-year, $10 million remodel reflects chef Thomas Keller's perfectionism and passion for both food and design, with a cutting-edge kitchen, solar panels and a wine cellar big enough to hold 16,000 bottles. At 61, the world-famous Michelin-starred chef and restaurateur isn't ready to slow down yet, but his dream is to eventually spend all his days at the iconic California restaurant, he said. The Washington Post (tiered subscription model) (03/22)


Sourdough is next step for those who have mastered no-knead bread

ProChef SmartBrief | Mar 27, 2017

Chinese street food staple gains fans in NYC

ProChef SmartBrief | Mar 24, 2017

Taralli are Italy's versatile, customizable crackers

ProChef SmartBrief | Mar 23, 2017

CIA student creates edible geode from chocolate and sugar

ProChef SmartBrief | Mar 23, 2017

Low heat, butter are essential for creamy scrambled eggs

ProChef SmartBrief | Mar 22, 2017

Noodle concepts struggle to find a fast-casual niche

ProChef SmartBrief | Mar 28, 2017

Seafood boils vary by region, but they're always about sharing

ProChef SmartBrief | Mar 24, 2017

Sushi mashups cause a stir on social media

ProChef SmartBrief | Mar 23, 2017

Austin's fast-casual scene serves up new culinary twists

ProChef SmartBrief | Mar 24, 2017


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More than 50 industry experts to lead Worlds of Flavor: Casual by Design!

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ProChef SmartBrief | Mar 27, 2017

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ProChef SmartBrief | Mar 24, 2017




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