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10 Hours to Service: Inside the Cutthroat World of Set-Menu Fine Dining
It's common for chefs to talk about the importance of going to the local market to create the night's menu- but how does that process unfold? For one day we follow the team of a high-end Bangkok chef's table through every step, from buying ingredients to the start of service, watching as dishes come together and cooks experiment with new ideas, and seeing a part of the industry usually off-limits to anyone on the outside.
