Category: Chef Interview

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Chef Tal Ronnen of Crossroads in LA

Ronnen describes the Crossroads modus operandi as “small plate Mediterranean cuisine that just happens to be plant-based.”

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Chef Martin Oswald of Aspen’s Pyramid Bistro

Chef Oswald knows all about what’s good for you – it’s “nutrient dense foods” and, if you eat at Pyramid Bistro, you’ll find that eating this way is not only healthy but also delicious.

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The Brothers Fraser: A Fairytale for Culinary Ottawa

Ross explains that the restaurant orders custom homegrown vegetables from Mariposa Farm; unusual ingredients like sugar snap peas and Japanese turnips are on the growing menu. Simon adds that he loves that they make their own bacon from scratch – it doesn’t get more local than that.

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Chef Greg Mosko, Pastry Chef of Chicago’s North Pond

Pastry Chef Greg Mosko’s desserts are one of the best things about Chicago’s rave-reviewed, Michelin-starred North Pond restaurant.

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Chef Miles Angelo of Aspen’s The Caribou Club

“Frank Sinatra said, ‘well, you redeemed yourself with that risotto’ and he handed me a $100 bill and I said ‘I can’t take this from you…I’m gonna have to break this into $20 bills and hand each of the remaining guys on the line one because that’s the way it’s done. The only way I could put this in my pocket and feel good about it is if you autographed it to me. So I have a hundred-dollar bill autographed by Frank Sinatra.”