Describe your culinary language and what makes your approach unique. How has your approach shaped the menu that you created for the Saint James Paris? I follow my instinct when imagining dishes. My ...

The holidays allow amateur cooks to strut their culinary stuff for family and friends. But do you ever wonder what ends up on professionals’ festive tables? And, whether it’s any different from yours?

Chef Rob Dumas’s love for food has brought him to kitchens in far-flung, high-profile places, from a submarine off the Virginia coast to the White House Navy Mess. Now, he’s at the University of Maine ...