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By Andrew Dornenburg and Karen Page
Published 1996
“It would be interesting to blindfold ten food critics and ask them to taste the dishes of ten leading chefs to see if they could identify the chef,” says Daniel Boulud. Does Boulud believe they could? “Yes, I think so, if the dishes were ones they’d tasted before,” he says. “The critics would have to know the traditional dishes of the chefs.”
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