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May 2007
Locally-sourced ingredient-focused desserts with minimally manipulated fruits? Ultra-modern technique-driven asiette of things that make your tongue fizz? How many of you are serving vegetables and how many of you are sticking with a classic repertoire? Will the management ever let you take that molten chocolate cake off the menu or is it still your best seller? We’ve tasted with pastry chefs across the country and recognize you as a driving force in the industry. Now it’s time to get down to the details.
Tell StarChefs what’s going on in your kitchen.
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