This person wrote for the "New Yorker", was founding editor of "Granta Magazine" and publisher of Granta books.
This person became a chef in the 1980's after working in a pizzeria and worked under one of the most well respected chefs in Europe, later becoming well known in New York.
Marco Pierre White
This person began a career by touring restaurants and cooked French foods that no one had served, largely reliant on reduced sauces.
This person became a famous butcher in Tuscany after going to school to become a veterinarian.
This person taught an apprentice how to butcher cows and pigs.
This person worked in a restaurant in Italy and made fresh pasta, but had to use a pasta machine because of not being able to roll the dough out.
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