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Cochon 555

I have always said that I am an “ace picker” when it comes to selecting chefs, artisans, purveyors, restaurant designers, and a host of other clever culinary individuals to write about. I seem to have a specialized ability, like a truffle-sniffing pooch. My claim to picker fame is an advanced sense of what sets something or someone apart from the crowd, and who or what will likely advance to the front of the pack. Read more »



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