The shift in American cuisine over the past 30 years to an ingredient-driven, regionally influenced style of cooking largely has been embraced by consumers, a panel of top fine-dining chef-restaurateurs said Thursday. Dean Fearing, Larry Forgione, Paul Prudhomme, Wolfgang Puck and Jasper White discussed the so-called revolution in American cuisine at a panel hosted by the Culinary Institute of America in advance of the school’s “Augie” awards, which were scheduled to be ...
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