Food & Wine followed three Michelin Star Chefs as they prepped for a dinner at the Langham Hotel in NYC.
[FOREIGN] [MUSIC] [FOREIGN] [FOREIGN] [MUSIC] I am Mango. [FOREIGN] [MUSIC] I'm working in a Chinese kitchen more than 46 years. My name is Michael White and I am a chef and co-owner of the Altamarea group. [MUSIC] [FOREIGN] [MUSIC] [FOREIGN] [FOREIGN] We often talk about the nuances and the likeness of Italian and Chinese cooking. Recently travelling in the new territories I was at a place and we were having roast goose and as a side dish we were having broccoli with a bit of anchovy, garlic and chili and it was all separate. And for a moment I started eating that It wasted inherently Italian. But with a little bit of roasted char from a wok. So it had a little bit of a different flavor. It's inherently Chinese and Italian at the same time. Our concept is a traditional Chinese Cantonese cooking cuisine. But we will share many different countries' ingredients. We have the prawns, the whole prawns with the head and the body is a different part of the dish. In the middle is minced prawns topped with Sea bass and make it a deep fried, a little bit lightly soy sauce in here. [FOREIGN] [FOREIGN] [FOREIGN] [MUSIC] [FOREIGN] For the last course we're doing veal breast angelotti. Which is uniquely Piedmontese but we take it a step further in the sense that we do celery root. And so we dice celery root, we braise celery root Like a stufato, and take that, and then mince that meat, and then fold in Parmigiano, and we'll be serving that along with sweetbreads. [FOREIGN] [FOREIGN] [BLANK_AUDIO]