How Paul Bocuse, who died on Jan. 20, popularized “nouvelle cuisine” and invented the notion of the modern chef.

The Morning News http://ift.tt/2n1zDvR

Food was good because a chef made it so. The finesse and knowledge required to poach a chicken in a pig’s bladder or cook a sea bass in pastry can’t simply be plucked from the ground.

↩︎ Quartz

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