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Most talented chefs are chameleons of sorts. While they may be recognized for their expertise in a particular cuisine or lauded for their defined style of cooking, it is their ability to translate and adapt their honed technique from one culinary effort ...

Carlo G. Lorenzana introduces me to a friend and regular. "We (Carlo and I) see each other once a year," he chuckles. Our last encounter was for a story I was doing on Peruvian cuisine and he had just opened his Japanese- ...