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This is just silly how good this ALL looks.

It's a big world but it's hard to find a chef more accomplished than Eric Ripert. His restaurant Le Bernardin has received four stars from The New York Times,

Chef Trotter tastes  his dish.

Chef Charlie Trotter tastes his dish at the 2008 International Chefs Congress

"...fermentation will become a huge factor in cooking," says Rene Redzepi.

Foraging and fermenting

Bob Carlos Clarke NPG: Marco Pierre White, 1990

Celebrity photographs by Bob Carlos Clarke – in pictures