{"id":12129,"date":"2023-03-07T16:13:21","date_gmt":"2023-03-07T07:13:21","guid":{"rendered":"https:\/\/jlec-pr.jp\/?page_id=12129"},"modified":"2023-03-07T17:15:27","modified_gmt":"2023-03-07T08:15:27","slug":"beef-recipe-america","status":"publish","type":"page","link":"https:\/\/jlec-pr.jp\/vi\/beef\/beef-recipe-america\/","title":{"rendered":"Th\u1ef1c \u0111\u01a1n th\u1ecbt b\u00f2 Wagyu Nh\u1eadt B\u1ea3n \u0111\u01b0\u1ee3c t\u1ea1o ra b\u1edfi c\u00e1c \u0111\u1ea7u b\u1ebfp h\u00e0ng \u0111\u1ea7u \u1edf M\u1ef9"},"content":{"rendered":"<h2>Th\u1ef1c \u0111\u01a1n th\u1ecbt b\u00f2 Wagyu Nh\u1eadt B\u1ea3n \u0111\u01b0\u1ee3c t\u1ea1o ra b\u1edfi c\u00e1c \u0111\u1ea7u b\u1ebfp h\u00e0ng \u0111\u1ea7u \u1edf M\u1ef9<\/h2>\n<ul class=\"menu mnav2 clearfix rb-backnumber\">\n<li><a href=\"\/vi\/beef\/beef-recipe-america\">vol.03<\/a><\/li>\n<li><a href=\"\/vi\/beef\/beef-recipe-america2\">vol.02<\/a><\/li>\n<li><a href=\"\/vi\/beef\/beef-recipe-america1\">vol.01<\/a><\/li>\n<\/ul>\n<ul class=\"menu mnav2 clearfix\">\n<li><a href=\"#a1\">Recipe Inspiration Book<\/a><\/li>\n<li><a href=\"#a2\">Movie<\/a><\/li>\n<li><a href=\"#a3\">Recipes<\/a><\/li>\n<\/ul>\n<h3 id=\"a1\">Japanese Wagyu Beef \u2013 Inspirational Recipes for Chuck Roll &#038; Shoulder Clod Cuts<\/h3>\n<div class=\"row row-beef-recipe\">\n<div class=\"col-12 col-md-5\"><img decoding=\"async\" class=\"img-fluid mx-auto d-block img-rd-lg mg-md\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/cover_en.jpg\" alt=\"about 01\"><\/div>\n<div class=\"col\">\n<h4>Feature 15 Amazing Chefs in the Los Angeles, San Francisco and New York City Areas<\/h4>\n<p>In Japan, Wagyu beef has different applications depending on the cut or parts used. Many international consumers and chefs may opt for high-grade loin cuts by default, but more uncommon and affordable cuts of Wagyu also have unique potential.<\/p>\n<p>In this recipe book, we will introduce Japanese Wagyu beef chuck roll and shoulder clod cuts, and detail their uses and appeal. This book features different chefs with profoundly different approaches to Japanese Wagyu beef chuck roll and shoulder clod cuts. We hope it gives you fresh ideas that could start the next Wagyu sensation!<\/p>\n<ul class=\"menu mnav2 clearfix mb-35\">\n<li><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/RecipeBook_2022_EN.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Download all recipes collectively\uff08PDF\uff09<\/a><\/li>\n<\/ul><\/div>\n<\/div>\n<h3 id=\"a2\">Movie<\/h3>\n<div class=\"row mb-80\">\n<div class=\"col-12 col-md-6 yt-col\">\n<div style=\"position: relative; padding-bottom: 56.25%;\"><iframe style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\" src=\"https:\/\/www.youtube.com\/embed\/8F8quLeIB7s\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><br \/>\n    <\/iframe><\/div>\n<\/p><\/div>\n<div class=\"col-12 col-md-6 yt-col\">\n<h4 class=\"yt-title\">Starting a New Journey with Japanese Wagyu Beef \u2013 Showcasing the Wonder of Wagyu through a Virtual Trip<\/h4>\n<p>The Japan Livestock Products Export Promotion Council (J-LEC) has invited international chefs, butchers and other industry professionals to Japan to talk about the appeal of Wagyu beef and how to work with it. Japanese chef and winner of a Relais &#038; Ch\u00e2teaux trophy in the U.S., Keiichiro Kurobe, participated in the event, speaking with Wagyu beef farmers and attending a seminar at the Japanese Federal Meat Academy. Given the recent difficulty in visiting Japan from overseas, we hope this virtual trip will allow anyone interested in Wagyu to experience it in a new light.<\/p>\n<\/p><\/div>\n<\/div>\n<div class=\"row mb-80\">\n<div class=\"col-12 col-md-6 yt-col\">\n<div style=\"position: relative; padding-bottom: 56.25%;\"><iframe style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\" src=\"https:\/\/www.youtube.com\/embed\/Ji_r4qu6jOs\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><br \/>\n    <\/iframe><\/div>\n<\/p><\/div>\n<div class=\"col-12 col-md-6 yt-col\">\n<h4 class=\"yt-title\">Developing Menu Items with Wagyu Beef Chuck Roll and Shoulder Clod Cuts<\/h4>\n<p>Wagyu cuts can be grilled, broiled, fried, slow cooked sous vide, reverse seared, prepared rare or sliced thin for hot pot dishes like shabu-shabu or sukiyaki. The only limit is your imagination!<\/p>\n<\/p><\/div>\n<\/div>\n<h3 id=\"a3\">Recipes for each chef<\/h3>\n<p><!-- recipe01 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>WAGYU TARTARE, IKURA, TOASTED NORI<span>Wagyu chuck roll tartare on a bed of sushi rice, topped off with cured salmon roe and accompanied by toasted nori.<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/recipe01.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/recipebook_230227_EN_recipe01.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<li><a href=\"javascript:void(0);\" class=\"modal_on\" data-id=\"movie01\" data-type=\"\u52d5\u753b\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_movie.jpg\" alt=\"Movie\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/chef01.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>BRANDON RICE<\/h4>\n<p>Chef Brandon Rice developed an early fondness for food and knew from a young age that he loved cooking. After earning a degree in culinary arts at the Culinary Institute of America in Hyde Park, NY, Rice went on to stage in esteemed kitchens throughout Europe, including Quique Dacosta in Spain. He clocked time at Boston\u2019s famed Clio before moving to the Bay Area to work at Coi &#8211; his first introduction to Northern Californian cuisine. While working there and experiencing Daniel Patterson\u2019s focus on local, fresh produce, he knew he wanted the Bay Area to be home. From there Rice spent 5 \u00bd years as Chef de Cuisine at Rich Table in SF. It was here that Rice really found his voice and style of cooking.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe02 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>BEEF CHUCK ROLL SUKIYAKI<span>Thinly sliced pieces of Wagyu chuck roll cooked \u201csukiyaki\u201d style. Garnished with sansho powder and pickled pink peppercorn. Served with confit egg yolk sauce on the side.<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/recipe02.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/recipebook_230227_EN_recipe02.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<li><a href=\"javascript:void(0);\" class=\"modal_on\" data-id=\"movie02\" data-type=\"\u52d5\u753b\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_movie.jpg\" alt=\"Movie\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/chef02.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>DAVID YOSHIMURA<\/h4>\n<p>David Yoshimura began his professional career as a cook in NYC, and staged abroad at many notable restaurants such as Asador Etxebarri. After NYC, David joined the team at Californios in the restaurant\u2019s first year open and helped attain their first Michelin star. David later passed his Certified Sommelier exam to expand his knowledge of wine and beverages. Upon leaving Californios, David has focused his goals on opening Nisei with his eclectic experience to bring the Bay Area a new approach to Japanese-American food.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe03 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>WAGYU TIYULA ITUM<span>A new take on Tiyula Itum, a Filipino dish, these skewers are grilled over charcoal until medium rare, brushed with coconut cream and sprinkled with lemongrass condiment to bring out the flavor of Wagyu beef. Served with the warm Tiyula itum broth, cherry tomatoes and a drizzle of charcoal oil to add flavor and aesthetics.<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/recipe03.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/recipebook_230227_EN_recipe03.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<li><a href=\"javascript:void(0);\" class=\"modal_on\" data-id=\"movie03\" data-type=\"\u52d5\u753b\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_movie.jpg\" alt=\"Movie\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/chef03.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>FRANCIS ANG<\/h4>\n<p>Francis Ang was born in San Francisco but spent his formative years in the Philippines. Memories from Ang\u2019s childhood are filled with the rich flavors and alluring aromas in his family\u2019s kitchen in Manila. With these home-cooked meals imprinted in his memories, Ang made the move from Manila to San Francisco when he was 19, enrolling in the City College of San Francisco\u2019s culinary arts program. After graduation, Ang secured a position at 1-star Michelin restaurant, Gary Danko, honing his skills among San Francisco\u2019s best. Then, joining the line at Fifth Floor, Ang\u2019s culinary prowess really began to shine. While there, under the guidance of David Bazirgan, Ang earned Food &#038; Wine\u2019s \u201cPeople\u2019s Best Pastry Chef\u201d and Zagat\u2019s 30 under 30.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe04 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>WAGYU BEEF TARTARE<span>Wagyu chuck roll tartare filled with a ginger garlic sauce. Topped off with sweet potato cubes, broccolini, mint and sesame seeds.<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/recipe04.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/recipebook_230227_EN_recipe04.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<li><a href=\"javascript:void(0);\" class=\"modal_on\" data-id=\"movie04\" data-type=\"\u52d5\u753b\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_movie.jpg\" alt=\"Movie\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/chef04.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>LUIS CUADRA<\/h4>\n<p>Born and raised in Miami, Luis Cuadra earned his bachelor\u2019s degree while working at a small restaurant. There, he realized that his true passion was cooking professionally. After graduating, he decided to attend culinary school in New York, with the goal of one day becoming a chef. He expanded his skills at various kitchens in Manhattan. Upon graduating culinary school, he moved to Hawaii to work at The Ritz-Carlton, Kapalua. He then relocated to California to work at The Ritz-Carlton, Los Angeles. After a couple promotions and other hotels, he joined The West Hollywood EDITION team as the Executive Chef in 2021.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe05 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>TOGARASHI-CUT WAGYU, ZAATAR-STUFFED LANGOS &#038; WALNUT, CHILI &#038; POMEGRANATE<span>Togarashi-cut Wagyu accompanied by stuffed langos potato bread, blue sunflower tahini, coarse walnut \u2018muhammara\u2019, cherry tomatoes and arugula.<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/recipe05.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/recipebook_230227_EN_recipe05.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<li><a href=\"javascript:void(0);\" class=\"modal_on\" data-id=\"movie05\" data-type=\"\u52d5\u753b\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_movie.jpg\" alt=\"Movie\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/chef05.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>NANCY OAKES<\/h4>\n<p>A pioneering American chef and a mentor to many in the last decades, Nancy Oakes is often credited for her generosity, consistency and vision. Having worked all aspects of a restaurant, from her early career at the Carnelian Room &#038; Alexis Tangier\u2019s on through to the highly praised Boulevard &#038; Prospect, Oakes has developed a well rounded hospitality philosophy. She is a student of other cultures and cuisines and a tireless champion of artisans.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe06 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>KOREAN YUKHOE WITH ASIAN PEARS, SOY SAUCE, GINGER, SESAME, RADISH AND QUAIL EGGS<span>Korean style take on tartare, with Wagyu, shiso, asian pears and quail eggs for a beautiful finish.<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/recipe06.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/recipebook_230227_EN_recipe06.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<li><a href=\"javascript:void(0);\" class=\"modal_on\" data-id=\"movie06\" data-type=\"\u52d5\u753b\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_movie.jpg\" alt=\"Movie\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/chef06.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>PEDRO GARCIA<\/h4>\n<p>Born and raised in Guadalajara, Mexico, Chef Pedro started working at the Disneyland Hotel at the age of 17. It was there he found his passion for cooking. He feels fortunate to have worked under talented chefs who helped guide him in his career. Now with 25+ years in the industry, he has gained experience developing and opening Napa Rose at Disney\u2019s Grand Californian Hotel, working with Patina Restaurant Group, Tinseltown Studios, Five Feet Restaurant in Laguna Beach, and 10 proud years at THE RANCH Restaurant, Saloon, and Events Center.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe07 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>WAGYU CHUCK ROLL AND UNI NIGIRI<span>A combination of Japan\u2019s greatest two exports\u2014sushi and Wagyu. Wagyu chuck roll rivals fatty tuna, with its deliciously marbled and refined taste, paired with uni and topped off with truffle and sea salt.<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/recipe07.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/recipebook_230227_EN_recipe07.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<li><a href=\"javascript:void(0);\" class=\"modal_on\" data-id=\"movie07\" data-type=\"\u52d5\u753b\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_movie.jpg\" alt=\"Movie\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/chef07.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>PHILLIP LEE<\/h4>\n<p>Phillip Lee first stepped into the culinary world as a young dishwasher. From there, he moved through the ranks of top LA kitchens helmed by Quinn Hatfield and Stefan Richter, as well as stints in Chicago at the acclaimed Alinea and L2O. Through these exploratory stages, Lee unearthed a style of his own: with his wife and pastry chef, Margarita Kallas-Lee, he opened his scratch-cooking mecca, Scratch|Bar, in 2013 and Gadarene Swine, a vegetable &#8211; driven concept, a year later. In 2015, Lee moved Scratch|Bar from Beverly Hills to Encino, bringing home to the valley an entirely personal concept centered around the purity and experience of food.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe08 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>JAPANESE WAGYU LOMO SALTADO<span>Wagyu chuck roll lomo saltado, with confit potatoes, garlic, onion petals, dehydrated tomato. Drizzled with a bit of lomo sauce to enhance the flavor.<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/recipe08.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/recipebook_230227_EN_recipe08.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<li><a href=\"javascript:void(0);\" class=\"modal_on\" data-id=\"movie08\" data-type=\"\u52d5\u753b\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_movie.jpg\" alt=\"Movie\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/chef08.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>RICARDO ZARATE<\/h4>\n<p>Born in Lima, Peru, \u2018the godfather of Peruvian cuisine\u2019 Ricardo Zarate is synonymous with indigenous South American foods. Immaculately executed and fused with his underlying passion, drive and kitchen ingenuity, Zarate\u2019s cuisine has earned him widespread critical acclaim and praise from media and consumers alike.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe09 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>WAGYU BEEF CARNE CRUDA TARTARE AND CARPACCIO<span>A beautifully crafted Wagyu shoulder clod carpaccio filled with carne cruda tartare. Seasoned with sea salt and a blend of 4 crushed peppercorns and garnished with salad of radish and watercress.<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/recipe09.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/recipebook_230227_EN_recipe09.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<li><a href=\"javascript:void(0);\" class=\"modal_on\" data-id=\"movie09\" data-type=\"\u52d5\u753b\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_movie.jpg\" alt=\"Movie\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/chef09.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>SETH TURIANSKY<\/h4>\n<p>Born and raised in Burlington, Vermont, Chef Seth Turiansky\u2019s favorite place to be is in the kitchen, immersed in the energy of the food, the team, the tools and techniques. His discipline, curiosity, ambition, and respect for the craft have enabled him to become Chef de Cuisine at two Michelin-starred Acquerello, a highly regarded San Francisco institution known for its exquisite Italian food, wine, and hospitality. In 2015, Seth joined the venerable Acquerello restaurant team led by Chef-Owner Suzette Gresham. Two years into his tenure as Sous Chef, he was elevated to Chef de Cuisine. From Suzette and Giancarlo, Seth learned a more holistic approach to his role as chef. They taught him their philosophy towards service and ingrained in him a deep respect and honor for service.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe10 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>WAGYU BEEF SHOULDER CHUCK QUESABIRRIA<span>A new take on the classic Mexican dish \u2013 birria-style cooked wagyu shoulder chuck folded into a tortilla with melted cheese and served with a side of consomm\u00e9 for dipping.<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/recipe10.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/recipebook_230227_EN_recipe10.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<li><a href=\"javascript:void(0);\" class=\"modal_on\" data-id=\"movie10\" data-type=\"\u52d5\u753b\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_movie.jpg\" alt=\"Movie\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/chef10.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>VAL CANTU<\/h4>\n<p>Born and raised in Texas, Val Cantu grew up in a household where food was at the forefront\u2014his father owned a Mexican restaurant and tortilleria. Though he graduated from the University of Texas at Austin, Cantu chose the path of culinary arts. He then moved to The City by the Bay, staging at Benu and Saison<br \/>\n          before landing at Sons &#038; Daughters, where he was on staff when the restaurant earned its first Michelin star. Cantu eventually struck out on his own, hosting a series of pop-up dinners while looking to secure a more permanent space; Californios officially opened for business in early 2015. Much acclaim soon followed for the haute eatery. The restaurant was designated with a Michelin star in the 2016 San Francisco guide.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe11 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>JAPANESE WAGYU TARTARE<span>Deconstructed wagyu chuck roll tartare. Served with a side of sous vide egg, yams, Tokyo negi, ginger and caviar.<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/recipe11.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/recipebook_230227_EN_recipe11.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<li><a href=\"javascript:void(0);\" class=\"modal_on\" data-id=\"movie11\" data-type=\"\u52d5\u753b\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_movie.jpg\" alt=\"Movie\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/chef11.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>YOYA TAKAHASHI<\/h4>\n<p>Born and raised in Kyoto, Japan, Chef Yoya Takahashi moved to LA with dreams of becoming an actor. While making ends meet, he quickly found the comfort of home behind the sushi bar in Little Tokyo. While he had practiced the art of sushi in Japan, in LA Takahashi met his mentor and his passion for sushi blossomed. His approach to food is deeply rooted in fresh, local, seasonal and sustainable ingredients, which have become the foundation of Takahashi\u2019s personal style.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe12 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>WAGYU BEEF WITH UMAMI PUREE, BITTER GREEN RELISH AND OSSETRA CAVIAR<span>Shoulder clod medallion served over umami puree, topped with caviar and drizzled with herb oil.<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/recipe12.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/recipebook_230227_EN_recipe12.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<li><a href=\"javascript:void(0);\" class=\"modal_on\" data-id=\"movie12\" data-type=\"\u52d5\u753b\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_movie.jpg\" alt=\"Movie\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/chef12.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>CHARLIE MITCHELL<\/h4>\n<p>Charlie Mitchell is the executive chef and partner of Clover Hill, an intimate restaurant serving a modern menu of refined, French-inspired meets new American cooking in Brooklyn. He began his career in Detroit, working at Forest, where he gained his cooking foundation and honed his technique. His love for fine dining and attention to detail and ingredients inspired him to seek out stages in Michelin starred kitchens including Per Se in NYC. In 2020, Charlie moved to DC to open Jo\u00f1t where they earned two Michelin stars. After returning to NYC, Charlie joined the team at One White Street before leading the re-opening of Clover Hill.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe13 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>SMOKED WAGYU KOSANKAKU<span>Grilled and smoked wagyu Kosankaku rubbed in umami marinade, grilled over wood fire and finished in the smoker. Served with lettuce wraps, cilantro, basil and a cold papaya and vermicelli salad, along with three dipping sauces: basil, sweet tamarind and nam prik.<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/recipe13.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/recipebook_230227_EN_recipe13.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<li><a href=\"javascript:void(0);\" class=\"modal_on\" data-id=\"movie13\" data-type=\"\u52d5\u753b\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_movie.jpg\" alt=\"Movie\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/chef13.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>CHRISTOPHER ARELLANES<\/h4>\n<p>Executive Chef Christopher Arellanes has spent most of his life cooking for a variety of audiences. From his grandmother\u2019s kitchen to some of the top restaurants in the world which include: Thomas Keller\u2019s, Per Se; Daniel Humm\u2019s, Eleven Madison Park; The Nomad as well as Michelin starred vegetarian restaurant, NIX. Chef Chris has spent his career moving up in the ranks and working in many different areas of the hospitality industry. He\u2019s currently the Executive Chef at KYU in New York.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe14 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>SPICE-GRILLED WAGYU AND CITRUS WAGYU TARTARE<span>(1) Spice-grilled Wagyu shoulder: macerated cucumbers, fermented farro and black garlic-soy \u201cponzu.\u201d<br \/>(2) Citrus-marinated Wagyu shoulder and langoustine tartare with pickled okra, fresno chilies and seaweed-beer focaccia.<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/recipe14.jpg\"><\/div>\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/recipe14_2.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/recipebook_230227_EN_recipe14.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<li><a href=\"javascript:void(0);\" class=\"modal_on\" data-id=\"movie14\" data-type=\"\u52d5\u753b\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_movie.jpg\" alt=\"Movie\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/chef14.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>JOE ANTHONY<\/h4>\n<p>Joe Anthony is Culinary Director at the two Michelin-starred French restaurant Gabriel Kreuther in New York. Originally from Florida, he worked through the ranks in some of New York\u2019s most acclaimed kitchens such as the two Michelin-starred Daniel and the Modern. As part of the opening crew of Gabriel Kreuther, he has helped it achieve accolades such as Relais &#038; Chateaux, AAA five diamond awards and more.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- recipe15 --><\/p>\n<div class=\"beef-chef row mt-25 beef-recipe-original\">\n<div class=\"col\">\n<div class=\"recipe__header\">\n<h3>WAGYU BOLOGNESE CROQUETTE, WAGYU TARTARE, RELISH, WAGYU SNOW<span>A combination of Wagyu beef, pork sausage, pancetta, potatoes and Parmigiano Reggiano, these Wagyu chuck roll croquettes are a great Japanese-Italian style dish. The fatty and tenderness of the Wagyu pairs well with the rest of the ingredients. The croquettes are deep-fried and topped with Wagyu tartare and Wagyu fat snow.<\/span><\/h3>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between\">\n<div class=\"col-lg-4\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/recipe15.jpg\"><\/div>\n<div class=\"col\">\n<ul class=\"list-style-none\">\n<li class=\"m_r20\"><a href=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/recipebook_230227_EN_recipe15.pdf\" target=\"_blank\" class=\"modal_on\" data-id=\"recipe01\" data-type=\"PDF\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_info.jpg\" alt=\"Recipe\"><\/a><\/li>\n<li><a href=\"javascript:void(0);\" class=\"modal_on\" data-id=\"movie15\" data-type=\"\u52d5\u753b\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/en\/images\/btn_movie.jpg\" alt=\"Movie\"><\/a><\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"row d-lg-flex align-items-between mt-25\">\n<div class=\"col-lg-3\"><img decoding=\"async\" class=\"w-100\" src=\"https:\/\/jlec-pr.jp\/wp-content\/uploads\/2023\/02\/chef15.jpg\"><\/div>\n<div class=\"col\">\n<h4><span class=\"chef-txt\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/txt_chef.jpg\" alt=\"chef\"><\/span>ROBBIE FELICE<\/h4>\n<p>Chef Robbie has been in restaurants since before he could walk. His father, Joe Felice owned multiple restaurants during the course of his childhood. After a childhood surrounded by the industry, he was accepted into the Culinary Institute of America where he graduated in 2011. Shortly after, he put in multiple<br \/>\n          years of work between the legendary Babbo in NYC and B&#038;B Ristorante in Las Vegas, where he became Sous Chef along with running the Salumi Program at the Company\u2019s many Las Vegas locations.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<p><!-- chef01 --><\/p>\n<div id=\"modal_movie01\" class=\"modal\">\n<div class=\"con iframe\">\n<div class=\"youtube\">https:\/\/www.youtube.com\/embed\/K8GbB7uUXmg<\/div>\n<p class=\"modal_close\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/btn_close.gif\" \/><\/p>\n<\/p><\/div>\n<\/div>\n<p><!-- chef02 --><\/p>\n<div id=\"modal_movie02\" class=\"modal\">\n<div class=\"con iframe\">\n<div class=\"youtube\">https:\/\/www.youtube.com\/embed\/E-bc8LwXaWU<\/div>\n<p class=\"modal_close\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/btn_close.gif\" \/><\/p>\n<\/p><\/div>\n<\/div>\n<p><!-- chef03 --><\/p>\n<div id=\"modal_movie03\" class=\"modal\">\n<div class=\"con iframe\">\n<div class=\"youtube\">https:\/\/www.youtube.com\/embed\/gBbC_ocSimU<\/div>\n<p class=\"modal_close\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/btn_close.gif\" \/><\/p>\n<\/p><\/div>\n<\/div>\n<p><!-- chef04 --><\/p>\n<div id=\"modal_movie04\" class=\"modal\">\n<div class=\"con iframe\">\n<div class=\"youtube\">https:\/\/www.youtube.com\/embed\/ZCYHu9CSQKU<\/div>\n<p class=\"modal_close\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/btn_close.gif\" \/><\/p>\n<\/p><\/div>\n<\/div>\n<p><!-- chef05 --><\/p>\n<div id=\"modal_movie05\" class=\"modal\">\n<div class=\"con iframe\">\n<div class=\"youtube\">https:\/\/www.youtube.com\/embed\/xnGxtrlPY4E<\/div>\n<p class=\"modal_close\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/btn_close.gif\" \/><\/p>\n<\/p><\/div>\n<\/div>\n<p><!-- chef06 --><\/p>\n<div id=\"modal_movie06\" class=\"modal\">\n<div class=\"con iframe\">\n<div class=\"youtube\">https:\/\/www.youtube.com\/embed\/g0g0KS0O-EA<\/div>\n<p class=\"modal_close\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/btn_close.gif\" \/><\/p>\n<\/p><\/div>\n<\/div>\n<p><!-- chef07 --><\/p>\n<div id=\"modal_movie07\" class=\"modal\">\n<div class=\"con iframe\">\n<div class=\"youtube\">https:\/\/www.youtube.com\/embed\/muauiYXZllI<\/div>\n<p class=\"modal_close\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/btn_close.gif\" \/><\/p>\n<\/p><\/div>\n<\/div>\n<p><!-- chef08 --><\/p>\n<div id=\"modal_movie08\" class=\"modal\">\n<div class=\"con iframe\">\n<div class=\"youtube\">https:\/\/www.youtube.com\/embed\/ZOv0CEjHBJg<\/div>\n<p class=\"modal_close\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/btn_close.gif\" \/><\/p>\n<\/p><\/div>\n<\/div>\n<p><!-- chef09 --><\/p>\n<div id=\"modal_movie09\" class=\"modal\">\n<div class=\"con iframe\">\n<div class=\"youtube\">https:\/\/www.youtube.com\/embed\/SM1Y781cpEQ<\/div>\n<p class=\"modal_close\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/btn_close.gif\" \/><\/p>\n<\/p><\/div>\n<\/div>\n<p><!-- chef10 --><\/p>\n<div id=\"modal_movie10\" class=\"modal\">\n<div class=\"con iframe\">\n<div class=\"youtube\">https:\/\/www.youtube.com\/embed\/QLxdBmxAODU<\/div>\n<p class=\"modal_close\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/btn_close.gif\" \/><\/p>\n<\/p><\/div>\n<\/div>\n<p><!-- chef11 --><\/p>\n<div id=\"modal_movie11\" class=\"modal\">\n<div class=\"con iframe\">\n<div class=\"youtube\">https:\/\/www.youtube.com\/embed\/NcGgVG0BV8s<\/div>\n<p class=\"modal_close\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/btn_close.gif\" \/><\/p>\n<\/p><\/div>\n<\/div>\n<p><!-- chef12 --><\/p>\n<div 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id=\"modal_movie15\" class=\"modal\">\n<div class=\"con iframe\">\n<div class=\"youtube\">https:\/\/www.youtube.com\/embed\/-H1MyvrnMZk<\/div>\n<p class=\"modal_close\"><img decoding=\"async\" src=\"\/wp-content\/themes\/jlec\/beef-chefs\/ja\/images\/btn_close.gif\" \/><\/p>\n<\/p><\/div>\n<\/div>\n<p><!-- beef-chefs js --><br \/>\n<script type=\"text\/javascript\" src=\"https:\/\/jlec-pr.jp\/wp-content\/themes\/jlec\/beef-chefs\/ja\/js\/jquery.cookie.js\"><\/script><br \/>\n<script type=\"text\/javascript\" src=\"https:\/\/jlec-pr.jp\/wp-content\/themes\/jlec\/beef-chefs\/ja\/js\/modal.js\"><\/script><br \/>\n<script type=\"text\/javascript\" src=\"https:\/\/jlec-pr.jp\/wp-content\/themes\/jlec\/beef-chefs\/ja\/js\/slide.js\"><\/script><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Th\u1ef1c \u0111\u01a1n th\u1ecbt b\u00f2 Wagyu Nh\u1eadt B\u1ea3n \u0111\u01b0\u1ee3c t\u1ea1o ra b\u1edfi c\u00e1c \u0111\u1ea7u b\u1ebfp h\u00e0ng \u0111\u1ea7u \u1edf M\u1ef9 vol.03 vol.02 vol.01 Recipe Inspiration Book Movie Recipes Japanese Wagyu Beef \u2013 Inspirational Recipes for Chuck Roll &#038; Shoulder Clod Cuts Feature 15 Amazing Chefs in the Los Angeles, San Francisco and New York City Areas In [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":0,"parent":229,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-template\/beef-vt-template.php","meta":{"_acf_changed":false,"_locale":"vi","_original_post":"http:\/\/jlec-pr.jp\/?page_id=11961","footnotes":""},"class_list":["post-12129","page","type-page","status-publish","hentry","vi"],"acf":[],"_links":{"self":[{"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/pages\/12129","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/comments?post=12129"}],"version-history":[{"count":2,"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/pages\/12129\/revisions"}],"predecessor-version":[{"id":12184,"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/pages\/12129\/revisions\/12184"}],"up":[{"embeddable":true,"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/pages\/229"}],"wp:attachment":[{"href":"https:\/\/jlec-pr.jp\/wp-json\/wp\/v2\/media?parent=12129"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}