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What medieval guilds, private culinary schools, and a very young Tony Bourdain have to do with today's stagiaire system
Part One in an interminable dissertation on the stagiaire system and how it can change
5
Dots, corn germ, and what Robuchon has to do with any of this
2
Meditations on Brasserie Prins and the eternal return of French cooking

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The special psychology of war, and discovering you can act
A chef's diary from a country under siege. With recipes.
1
Global politics, a carrot dish, and little-known conditions involving the senses.
Protests past and present
If the problems are structural, what should the response to the individual be?
1
Toxic workplaces, thwarted visas, and other unresolved things
2
Louise Bannon and her vision of what bread can be
3
A moment, between press conferences, to ponder what's next for julefrokost and beyond
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The stories and personalities behind Copenhagen's food scene
RecommendationsView all 10
New Worlder
New Worlder
Nicholas Gill
The Food Section
The Food Section
Hanna Raskin
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The Feiring Line
Alice Feiring
Last Week in Denmark
Last Week in Denmark
Narcis George Matache
The Sit Spot
The Sit Spot
Maggie Mackellar

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