Award-winning chef Thomas Keller, owner of the French Laundry in Napa Valley, Calif., and Per Se in New York, broke in the new demonstration kitchen for the College of Culinary Arts at the Denver campus of Johnson & Wales University. Keller showed about 500 students a sous-vide preparation of lamb with trumpet mushrooms and glazed pearl onions. He interspersed cooking advice—“Vinegar is a flavor enhancer; if you taste the vinegar, you’ve used too much”—with his thoughts on ...
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!