The ability to prepare a dish or two in front of an audience and chat amiably while doing so can be learned from chef-savvy media trainers like AirTyme Corp. Hundreds of your cooking peers have done so, and the market for chefs who possess this skill has never been stronger. Get good enough at it and the usual benefits—no-cost promotion of your restaurant, your cookbook, your culinary products—become secondary. The top practitioners of this chop-and-chat art transform themselves into pure ...

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