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Prince Castle 167-2 Replacement Kleen-Skeen (4-pack)
$10.50


Metro C515-PFC-U C5 1 Series Proofing Cabinet, 1/2 H, Universal Slides, Clear Poly Door
$1,372.75


Metro 5MPBX MetroMax Q Stem Caster w/ Brake, 5 D, 300 lb Cap
$26.88


Comark C9040K Temperature Simulator For Accuracy Of KM28 and C28
$136.50


Manitowoc Ice ID-0602A-261 Ice Maker, Full Cube, 650-lb/24-Hr, Air Cooled, 208-230/1 V
$2,750.00


Metro 1WS18C Super Erecta Chrome Shelf Support For 18-in Shelf
$16.94


Bon Chef 5008S PLUM 15-oz Oval Deep Baker, Aluminum/Plum
$91.82


Bon Chef 5008S SMGR 15-oz Oval Deep Baker, Aluminum/Smoke Gray
$91.82


Bon Chef 5008S TANG 15-oz Oval Deep Baker, Aluminum/Tangerine
$91.82


Bon Chef 5008S TEAL 15-oz Oval Deep Baker, Aluminum/Teal
$91.82



The practice of being a great chef is in many ways not unlike the craft of an orchestral conductor. These artists equally breathe life into their unique creations, and sharing their skills with friends and loyal followers is both craved and coveted. Although their toil is rarely applauded, they live vicariously through this enjoyment that they create for others, this invitation to come and share their vision.

The great conductor Leonard Bernstein once said that “The measure of success of any great work of art is the extent to which it makes you an inhabitant of that world, and the extent to which it invites you in and lets you breathe its strange, special air.” Mr. Bernstein was almost certainly speaking of the art of music as he uttered these divine words, but this description could also include the world of fine cuisine. The musical conductor, which in French is termed “chef d’ovchestre”, has the impossible task of turning dozens of musicians and thousands of notes into a coherent, beautiful sculpture of sound. And the person who is entrusted with this position is not generally a young artist with a few years of experience. It is rather a master who has spent years working his way up a tiered ladder, and who now can almost telepathically impassion large numbers of creative people with the mere lifting of a baton. Not unlike an experienced chef. [read more]

 

by Etienne Coffinier and Ed Ku

 

by Ariel Cudkowicz





           

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