How Chef Emma Bengtsson Runs a Two-Michelin-Starred Swedish Restaurant in NYC — Mise En Place por Mario S.em 17 de julho de 2022em On this episode of Mise En Place, chef Emma Bengtsson tells use how she went from pastry chef to head chef of Two-Michelin-Starred Aquavit, and how she makes her world famous bird’s nest dessert. Chefs,Técnicas 0 views You may also like How To Fillet Every Fish | Method Mastery | Epicurious 3 views Técnicas How To Butcher a Whole Tuna: Every Cut of Fish Explained | Handcrafted | Bon Appétit 1 views Japonesa,Técnicas Habilidades de corte de salmão – Como cortar um salmão para o sashimi 10 views Japonesa,Técnicas Não compre mais bacon, faça bacon de verdade e venda. Muito mais gostoso e barato. Receita 0 views Charcutaria,Técnicas How to Cut Michelin Star Onions 0 views Técnicas «1…789Page 9 of 9
