James Kent, Bocuse D’Or competitor and Executive Chef of The NoMad, talks about how his training at the widely acclaimed Eleven Madison Park under the tutelage of Chef Daniel Humm led to his current role leading the culinary staff at one of the hottest Michelin-rated restaurants in New York City. Kent describes the meticulous detail that goes into the daily menu preparation, and how a happenstance encounter with STAUB evolved into the product becoming an integral part of The NoMad dining experience.

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