Cooking With Chef Gabe
Home Page: gabe lambert #8
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    While attending Le Cordon Bleu, I successfully completed a comprehensive and practical culinary training program. During my time at Le Cordon Bleu, I trained hands on alongside professional chef instructors in industry-equipped kitchens where I used commercial -grade tools of the trade and fine ingredients. I earned my certificate; while I was under the watchful guidance of our masters of the craft, imaginations are ignited, spirits unleashed and career foundations forged through practice, precision and perfection of foundational techniques and innovations � the essential ingredients to creating any style of cooking.
My Restaurants

The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef

Chef's book of formulas, yields, and sizes

The professional personal chef: the business of doing business as a personal chef

My Recipes

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