kitchen circadia
AN ONGOING INVESTIGATION OF FOOD
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 WINSON DUONG
currently : chef de cuisine @ palantir
formerly : head chef of catering & events | head chef of crave cafe | sous chef of charlie's @ google

Chefs Collaborative National Summit 2011 - New Orleans : Making Sausage with Chef Spencer

Minch @ Emeril’s Delmonico - Part 2

And here are the finished products—some rabbit pate, capicola, and the Italian sausage Chef Spencer

made just minutes prior. He also gave us a tour of the rest of the restaurant, including the wine den

and aging fridge.


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