Chefs who behave badly get their own show. Also, pink Champagne cake at Madonna Inn plus more road food favorites. And can fish be too fresh? I’m Laurie Ochoa, general manager of L.A. Times Food, with ...
This is part two of my interview with Duy Pham, exec chef of Epernay; part one of our chat ran yesterday. What’s the best food- or kitchen-related gift you’ve been given? I have three. The first is ...
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