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How a Michelin-Starred Restaurant Processes 100 Pounds of Dry-Aged Fish Per Day — Mise En Place

How a Michelin-Starred Restaurant Processes 100 Pounds of Dry-Aged Fish Per Day — Mise En Place

How Master Chef Josh Niland Butchers & Ages Whole Tuna Just Like Beef — The Experts

How Master Chef Josh Niland Butchers & Ages Whole Tuna Just Like Beef — The Experts

How One of LA's Best Chefs Runs a Two-Michelin-Star Wild Fish Restaurant — Mise En Place

How One of LA's Best Chefs Runs a Two-Michelin-Star Wild Fish Restaurant — Mise En Place

How a Master Chef Runs a Michelin-Starred Restaurant With a Constantly Changing Menu — Mise En Place

How a Master Chef Runs a Michelin-Starred Restaurant With a Constantly Changing Menu — Mise En Place

Chef Jeremy Chan's Two Michelin-Starred Restaurant Is Secretly a Steakhouse — Mise En Place

Chef Jeremy Chan's Two Michelin-Starred Restaurant Is Secretly a Steakhouse — Mise En Place

How a Master Chef Runs One of the Most Successful Seafood Restaurants in the Country — Mise En Place

How a Master Chef Runs One of the Most Successful Seafood Restaurants in the Country — Mise En Place

How a Master Chef in New York Earned a Michelin Star Within Just 5 Months of Opening — Mise En Place

How a Master Chef in New York Earned a Michelin Star Within Just 5 Months of Opening — Mise En Place

How a Master Chef’s Brooklyn Restaurant Earned a Michelin Star in Its First Year — Mise En Place

How a Master Chef’s Brooklyn Restaurant Earned a Michelin Star in Its First Year — Mise En Place

How a Master Chef Runs D.C.’s Most Exclusive Michelin-Starred Tasting Menu — Mise En Place

How a Master Chef Runs D.C.’s Most Exclusive Michelin-Starred Tasting Menu — Mise En Place

How a Master Chef Built One of the Country's Best Restaurants In Elk, California — Mise En Place

How a Master Chef Built One of the Country's Best Restaurants In Elk, California — Mise En Place

How Smoked Whitefish is Made At This New York Institution — The Process

How Smoked Whitefish is Made At This New York Institution — The Process

Sushi Master Yoshihiko Kousaka Has Earned a Michelin Star 10 Years in a Row — Omakase

Sushi Master Yoshihiko Kousaka Has Earned a Michelin Star 10 Years in a Row — Omakase

How a Master Chef Serves British Bistro Food at NYC's Hottest New Restaurant — The Experts

How a Master Chef Serves British Bistro Food at NYC's Hottest New Restaurant — The Experts

How to Shell and Eat A Whole Lobster | Serious Eats

How to Shell and Eat A Whole Lobster | Serious Eats

How Venison is ACTUALLY cooked by a PRO Chef

How Venison is ACTUALLY cooked by a PRO Chef

I went to a 200 year old fish market at 2AM

I went to a 200 year old fish market at 2AM

The Best Burger in NYC Is at Rolo's in Queens — Smoke Point

The Best Burger in NYC Is at Rolo's in Queens — Smoke Point

Behind The Scenes At America's Most Famous Butcher | Legendary Eats

Behind The Scenes At America's Most Famous Butcher | Legendary Eats

Max the Meat Guy and Guga Foods

Max the Meat Guy and Guga Foods

Making 40-Hour Peking Duck With A Master Carver | Handcrafted | Bon Appétit

Making 40-Hour Peking Duck With A Master Carver | Handcrafted | Bon Appétit

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