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That's what happens when you have a luxurious Dorchester Collection hotel overseen by a previously starred, hugely driven chef like John Campbell: Michelin give you a star.
Mr. Balam is a thoughtful and driven chef in his own right.
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Such downgrades in the past have driven chefs to desperate acts.
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Chief among the sandwich-making sins is the impulse that drives chefs to pile on more and different ingredients in an effort to create their own masterpieces.
It was thought that Michelin, accused of having driven the chef to suicide, didn't want to compound the public-relations fiasco by demoting his restaurant.
LEGACY RECORDS Something of a pioneering spirit has driven the chef Ryan Hardy and his partners Robert Bohr and Grant Reynolds, of Charlie Bird and Pasquale Jones, to open their third restaurant, in a new residential building at the edge of the Hudson Yards development.
Turning this shock into drive, Chef Nora helped launch a movement that seeks to better integrate and normalize organic and healthful foods within American culture.
It explores Spain's food revolution, driven by chefs like Mr. Adrià and Juan Mari Arzak, in the context of regional traditions.
There is consensus on the reasons behind the boom – accessibility, investment and a food scene driven by chefs and restaurateurs such as South-Boston local Barbara Lynch (Menton, Drink, and Sportello), Ming Tsai (Blue Dragon) and Jeremy Sewall (at ultra-hip oyster house, Row 34).
However, a few properties, driven by chefs committed to the idea of local, fresh and seasonal food are leading the way.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com