im cooking a paella for 65 people outdoors on a grill for the first time. some recipes i've seen suggest covering the paella while the rice simmers. other recipes don't mention covering it at all. is there a difference? which method is better?
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.