The Growing Farm-To-Table Movement: Integrating Local Ingredients Into Your Menu
Nov 4, 2019 ·
28m 14s
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Description
Learn about Chef Paul Hancock’s experiences at his apprenticeship in the French Alps, cooking in the Coachella Valley, and how to approach seasonal menu development.
Information
Author | Rever Networks |
Organization | Rever Networks |
Website | - |
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