From: Chef/owner John Brandt-Lee, Avalon Restaurant, West Chester, PA. Yield: 6 servings...

While it may seem from media reports that culinary schools are the predominant suppliers of cooking talent to restaurants, most of the people who cook professionally came up the hard way. Which is why so many of the applicants you interview for...

From: Chef Steve Felenczak, Hyatt Regency, Miami. Yield: 12 servings...

From: Chef Annie Somerville, Greens Restaurant, San Francisco. Yield: 24 servings...

From: Chef Brad Farmerie, Public, Double Crown, NYC. This recipe is served with traditionally prepared baba ghanoush on house-made cumin-paprika scented quinoa flatbread with Cervena venison. Yield: 6 servings...

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From: Chef Sean O'Brien, Zinnia Restaurant, San Francisco. Yield: 24 servings...