Top Chef's season 3 winner with two sous chefs from her Chicago restaurant fed a three course meal (with a biscuits and gravy amuse bouce) to a huge crowd in Nashville. Interesting details on how they did it and the need to plan for vegan options.
What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out.
This episode: Chef Laurence Edelman of NYC's Left Bank discusses food costs and some VERY specific critiques on fish portions.