Tre Ghoshal might have immersion circulators, dehydrators and anti-griddles in the kitchen at his restaurant Adara in Montclair, N.J., but he’s not all about the bells and whistles of molecular gastronomy. The 30-year-old chef and entrepreneur also is well grounded in culinary fundamentals: He’s one of the country’s 65 certified master chefs, a designation given by the American Culinary Federation after passing what is by all accounts a grueling eight-day test of culinary ...

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