Luke Bergman may be the first American chef to ever win the coveted Trophée Passion, a prestigious cooking competition that relies on speed, skill and a working knowledge of classical French food.
But when it comes to everyday food, the chef de cuisine at Colicchio & Sons in New York City prefers simpler, lighter dishes, swapping olive oil for butter and using fresh herbs and citrus zest. His recipe for the latest edition of the Sous Chef Series, an impressive-looking yet easy-to-execute whole roasted snapper, cooks in only 15 minutes and is a great entry point for cooks who haven’t cooked a whole fish before.
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