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  • How One of LA's Best Chefs Runs a Two-Michelin-Star Restaurant Using Only Wild Fish — Mise En PlaceEater17:43Apr, 2022956.5Kbackgroundvideo thumbnail for: How One of LA's Best Chefs Runs a Two-Michelin-Star Restaurant Using Only Wild Fish — Mise En Place
  • How Brooklyn’s Barclays Center Serves 18,000 People During an NBA Game — Clocking InEater12:59May, 2022340.1Kbackgroundvideo thumbnail for: How Brooklyn’s Barclays Center Serves 18,000 People During an NBA Game — Clocking In
  • How a Master Chef Runs a Critically-Acclaimed Restaurant on Top of a NYC Skyscraper — Mise En PlaceEater15:50Mar, 2022777.4Kbackgroundvideo thumbnail for: How a Master Chef Runs a Critically-Acclaimed Restaurant on Top of a NYC Skyscraper — Mise En Place
  • A Day With a Michelin-Starred Chef, Making Fresh Pasta & Running a Kitchen | Bon AppétitBon Appétit12:32Apr, 2022242.9Kbackgroundvideo thumbnail for: A Day With a Michelin-Starred Chef, Making Fresh Pasta & Running a Kitchen | Bon Appétit
  • Salt & Pepper Etiquette | #ShortsMasterChef Pankaj Bhadouria00:36Feb, 2022713.6Kbackgroundvideo thumbnail for: Salt & Pepper Etiquette | #Shorts
  • How Legendary Chef Jean-Georges Makes Fried Fish Milanese — Plateworthy with Nyesha ArringtonEater11:38Mar, 2022315.4Kbackgroundvideo thumbnail for: How Legendary Chef Jean-Georges Makes Fried Fish Milanese — Plateworthy with Nyesha Arrington
  • Napkin Etiquette | #ShortsMasterChef Pankaj Bhadouria00:21Apr, 2022182.9Kbackgroundvideo thumbnail for: Napkin Etiquette | #Shorts
  • How a French Oyster Company Harvests 100 Tons Per Year — VendorsEater12:34Apr, 2022252.8Kbackgroundvideo thumbnail for: How a French Oyster Company Harvests 100 Tons Per Year — Vendors
  • Asking Strangers to Eat at the World's Best RestaurantNathaniel Drew16:35Dec, 2021491.4Kbackgroundvideo thumbnail for: Asking Strangers to Eat at the World's Best Restaurant
  • Food Sharing Etiquette | #ShortsMasterChef Pankaj Bhadouria00:21May, 202217Kbackgroundvideo thumbnail for: Food Sharing Etiquette | #Shorts
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