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Turning up the heat at elite competition

Christopher Parsons and Nathaniel French practice preparing lacquered salmon belly and rolls of salmon loin with fried foie gras (center photos) and a platter of salmon with pan-fried polenta topped with sauteed chard and mostarda. Christopher Parsons and Nathaniel French practice preparing lacquered salmon belly and rolls of salmon loin with fried foie gras (center photos) and a platter of salmon with pan-fried polenta topped with sauteed chard and mostarda. (Aram Boghosian for The Boston Globe)
By Lisa Zwirn
Globe Correspondent / February 3, 2010

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WINCHESTER - One of the most prestigious culinary competitions in the world doesn’t take place on a frantic TV set. It will be held a year from now in Lyon, France, with chefs from 24 countries cooking their way to the highest honors. (Full article: 728 words)

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