Readers sound off on properly seasoning food

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In the April issue, editor Michael Sanson wrote about an experience in a Chicago restaurant where two top chefs were expediting and allowing unseasoned food to leave the kitchen. There’s no excuse for professional chefs to serve bland food, he argued. Here are excerpts from letters we received.


An excellent chef I had the pleasure to work with many years ago, Mark Chayette, said it best and most succin

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TAGS: Food Trends
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