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Amy Scherber #repost

Amy Scherber #repost

  Amy Scherber has over spent three decades honing her expertise in baking, bread, and running a food business. I have followed her for years. In fact, as we published here, she was a genuine muse for me. Back when I had a bit more time on my hands, I volunteered...

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John Downes #repost

John Downes #repost

John Downes can be considered the father of the Australian sourdough bread movement.  I was introduced to him by bakers Graham Prichard and Dan Lepard. Downes has published multiple articles and books, celebrating food and baking history, as well as culture. It’s an...

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Gregoire Michaud #repost

Gregoire Michaud #repost

Twelve years ago at the end of August, a storm moved up the east-coast seaboard from the West Indies, battering New York City. Hurricane Irene swept through the city on a weekend when I was registered for a workshop with baker Gregoire Michaud. While it flooded the...

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Linda Miller Nicholson #repost

Linda Miller Nicholson #repost

We first found Linda Miller Nicholson through her site, Salty in Seattle.  She inspired us with positivity, pasta and smile. Linda's a wonderful woman, chef, and overall creative talent.  She made a name for her brilliant exploration of pasta in everything from...

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Peter Gordon #repost

Peter Gordon #repost

New Zealand-born Peter Gordon was the co-owner and head chef of London's Providores and Tapa Room. The BBC once described him as "the leading light of the Antipodean fusion-style of cookery," a British way of describing folks from Australia and New Zealand. Between...

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Kerry Simon #repost

Kerry Simon #repost

Rolling Stone magazine once labeled Kerry Simon "the Rock and Roll chef."  I had the chance to work next to him when we were both employed by separate kitchens at New York's Drake Hotel, Kerry working under Jean-George Vongerichten(JGV).  Later Ivana Trump stole him...

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