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Resource ID: #581
Subject: 572
Source: 1494Jeremy Bowers
Affiliation: New York Times
Date: 2015

$0.00

Description

A restaurant kitchen is a pressure cooker, not unlike a newsroom. By following the tenets of Escoffier's "Brigade de Cuisine," we can bring order to the chaos that is programming on a deadline. Elements include: Menu construction and story pitches; the "Tailler" and prototyping; mise en place and tools/automation; farms and markets and making your own data sets. As a bonus, we might also do: Barbecue and long-form; baking and precision journalism; pickles/smoking and cache/performance under load.

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