The winner of "Top Chef Masters" and executive chef of San Francisco's Incanto discusses his love of cooking "nose-to-tail," also known as cooking the internal organs of a butchered animal. He also talks about introducing his young son to adventurous dining.

Be sure to subscribe for daily interviews and content with our experts!

Like Us on Facebook:
[ Ссылка ]

Follow Us on Twitter:
[ Ссылка ]

Visit our Website:
[ Ссылка ]

свернуть