| http://www.w3.org/ns/prov#value | - They are both graduates of the Culinary Institute of America and have worked in some of the most high-profile restaurant kitchens in New York, London, and Portland, Ore., learning from chefs such as Alain Ducasse, Thomas Keller, David Bouley, Claudia Fleming, Danny Meyer, Doug Psaltis, and Michael Symon.
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