Chefs Chefs

Tim Ma prepares a duck confit salad at his restaurant, Kyirisan, in Washington, D.C. Ma says being mindful about reducing food waste is an integral part of his philosophy in the kitchen — not just for environmental reasons but also for profitability. Becky Harlan/NPR hide caption

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Becky Harlan/NPR

Gabriel Hernandez (left) and Jose Enrique are Puerto Rican chefs named as semifinalists for the best chef of the South category of the 2018 James Beard Awards. The recognition comes as the island's restaurants recover from Hurricane Maria. Daniella Cheslow/NPR; Astrid Stawiarz/Getty Images hide caption

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Daniella Cheslow/NPR; Astrid Stawiarz/Getty Images

Executive producer and narrator chef Anthony Bourdain attends the premiere of Wasted! The Story of Food Waste in New York City. Brent N. Clarke/Brent N. Clarke/Invision/AP hide caption

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Brent N. Clarke/Brent N. Clarke/Invision/AP

David Uzzell at work in the kitchen at Marcel's. Uzzell has a written list of daily tasks from chef and owner Robert Wiedmaier at his station, and his ever-present notepad and pencil on the shelf above serves as communication tools for more specific instructions. Kristen Hartke for NPR hide caption

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Kristen Hartke for NPR

Chef Michael Scelfo of Cambridge, Mass., left, and Lisa Carlson, who operates three food trucks in Minneapolis, collaborate on the Glynwood dinner's spelt salad with lamb tongues and hearts, and "ugly" cherries, shiitakes, and kale. Lela Nargi/NPR hide caption

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Lela Nargi/NPR

Chef Jeremy Fox's inventive dish: double-chucked spring peas sprinkled with white chocolate and roasted macadamia nuts. It's served with a bit of pea broth poured on the side, "to retain the crunch." Each pea is shucked, blanched and squeezed to get the halves out. It's a labor preparation that he serves only on special occasions, like Valentine's day. Oriana Koren for NPR hide caption

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Oriana Koren for NPR

'Vegetable Whisperer' Chef Plants The Seeds Of His Own Reinvention

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New York City restaurant Serendipity 3 makes the "Quintessential Grilled Cheese Sandwich," made with gold leaf, accompanied by the gold-adorned South African Lobster & San Marzano Tomato Bisque, for sandwich-dipping, of course. Courtesy of Liz Steger hide caption

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Courtesy of Liz Steger

Joan Roca (foreground), head chef at El Celler de Can Roca, a top-rated restaurant in northeast Spain. Here Roca conducts a cooking demonstration at Westminster Kingsway College, in London. Courtesy of Jamie Smith/BBVA hide caption

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Courtesy of Jamie Smith/BBVA

The Roca Brothers, Famous For Fusing Food And Tech, Hit The Road

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The writer, Rachael Cusick, is pictured with chef Oneil Wilson, her co-worker in the kitchen during a summer job as a line cook, during the breakfast shift. Courtesy of Rachael Cusick hide caption

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Courtesy of Rachael Cusick

A recent supper club in Josh Haynes' apartment in Birmingham, Ala. Ashley Cleek for NPR hide caption

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Ashley Cleek for NPR

Birmingham Chefs Test Appetite For New Flavors With Supper Clubs

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Chef Eric Ziebold (center left) works with his kitchen staff at CityZen in Washington, D.C., in 2012. CityZen closed in 2014 when Ziebold left to open his own restaurant. The Washington Post/The Washington Post/Getty Images hide caption

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The Washington Post/The Washington Post/Getty Images

'Chasing An Ideal,' World-Class Chefs Find Themselves Under Extreme Pressure

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