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Recipes
Beef Wellington
Magret of Duck with Fig and Shallot Compote
Foie Gras with Caramelized Carrots
Sweetbreads Grenoble
Gui Alinat
chefgui.com
Bio/Experience
Gui Alinat is a chef, food writer and a culinary instructor at the Art Institute of Tampa and the Jacobson Culinary Arts Academy in Florida. Born, raised and classically trained as a chef in the south of France, he traveled extensively working in restaurants all over the world before settling in Florida. He published his first book,
The Chef’s Répertoire
, in 2010, which received a Cordon d’...
View Entire Bio
Gui Alinat is a chef, food writer and a culinary instructor at the Art Institute of Tampa and the Jacobson Culinary Arts Academy in Florida. Born, raised and classically trained as a chef in the south of France, he traveled extensively working in restaurants all over the world before settling in Florida. He published his first book,
The Chef’s Répertoire
, in 2010, which received a Cordon d’Or International Culinary Award for Best Culinary Literature. Rustic yet elegant, Chef Alinat’s food is said to embody simplicity of taste, authentic ingredients and sharp presentations. He also focuses on sound nutrition and a very natural way of cooking and eating.
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