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Ways to Act Like A Chef

Here, Food & Wine's guide to the flavors, equipment and social-media moves you need to master right now to be like a chef. By Michael End...
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Slide 10 of 13
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Cook and Serve a Fish Head

Where some chefs see trash, Mehdi Brunet-Benkritly saw a signature dish: a salmon fish head, marinated in miso, maple syrup and garlic. At the NYC spot Chez Sardine, the dish represents the restaurant’s guiding principle—a Japanese izakaya infused with a trippy, gonzo spirit. “We sell more than a dozen a night,” says Brunet-Benkritly, adding that most diners need some help figuring out where the best bits of meat are.

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