From left to right: Nancy Berger Cardone, vice president/publisher of Gourmet; Gray Kunz, chef of Café Gray (NYC); Alain Sailhac, executive vice president and senior dean of studies at the French Culinary Institute (NYC); Tony Esnault, executive chef of Alain Ducasse at the Essex House (NYC); and Ruth Reichl.
- keywords
- chefs
- ruth reichl
- new york
- culinary culture
- james beard
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