I was frying up an egg the other day, and realized I REALLY want to be able to use the pan and flip them. Is there any way to practice this, without going through a dozen eggs on the floor? Or, is there a simple trick I don't know about?
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.