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What I Do: Aaron Cummings, chef de cuisine of The Caramel Room

Aaron Cummings oversees every aspect of the kitchen, from hiring and training personnel to creating unique dishes and ensuring service during events runs on time.

April 30, 2021

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Evy Swoboda, Alejandra Fallows take on new roles in key Niche Food Group restaurants

As Niche Food Group​ looks toward warmer weather and an increasingly vaccinated clientele, the company has been making big moves to ensure it’ll have a strong team of central players ready to take its restaurants to new heights.

March 29, 2021

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Ones to Watch 2021 // Andrew Enrique Cisneros

By 28, Cisneros has already undergone a full cosmopolitan odyssey that’s taken him to a point where he can focus on his favorite dish and make it his own.

March 12, 2021

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Ones to Watch 2021 // Juwan Rice

Juwan Rice started baking for schoolmates and his mom’s coworkers, a project that turned into JR’s Gourmet​, a catering business that he licensed at the age of 14.

March 10, 2021

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Ones to Watch 2021 // Kaitlyn Gibbs

Kaitlyn Gibbs is the reason you get drunk at Louie.

March 5, 2021

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Ones to Watch 2021 // José Miguel Venta

José Miguel Venta is the glue holding things together at one of St. Louis’ top restaurants.

March 4, 2021

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The Pioneer Bakery Cafe and employee Derek Baker will appear on the Today show tomorrow

The Pioneer Bakery Cafe​​ will be featured on "Today with Hoda and Jenna" tomorrow morning, Wednesday, March 3, 2021.

March 2, 2021

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St. Louis high school student operates Amazing Grace Honey out of his backyard in Ladue

St. Louis native Peter Grace was just 10 years old when he went on his first Amazing Grace Honey sales pitch.

February 22, 2021

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Ones to Watch 2021 // Justin McMillen

It takes a skilled chef to serve as the connective thread between so many different kinds of restaurants. But Justin “the Truth” McMillen is cut out for the task.

February 19, 2021

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Ones to Watch 2021 // Madeline Hissong

Madeline Hissong has been living a true 21st-century nomadic life, cooking her way across the country for years.

February 3, 2021

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What I Do: St. Louis restaurateur Ben Poremba

St. Louis restaurateur Ben Poremba talks about his professional and creative journey, where the restaurant industry is headed and more.

February 1, 2021

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What I Do: St. Louis pastry chef Sharon Harter

Harter shares why she loves what she does, how she helped found Bakers for Black Lives and what it took to get back on her feet after losing her job to Covid.

January 13, 2021

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3 meals that changed St. Louis chef Matt Daughaday​'s life

From fine dining to oysters to deli sandwiches, here are three meals that changed St. Louis chef Matt Daughaday's life.

January 11, 2021

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Sauce seeks editorial interns for spring 2021

Attention journalism, communications and English students: Sauce Magazine is seeking remote editorial interns for spring 2021.

December 2, 2020

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Mayor Ella Jones' 5 favorite Ferguson spots

Mayor Jones shares with us some of her favorite places to eat and shop for food in and around Ferguson.

November 20, 2020

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What I Do: Rafia Zafar, author and foodways scholar

Dr. Zafar discusses food politics and her experiences, from cooking with her grandmother in Harlem to her job as one of famed New York City food emporium Dean & DeLuca’s first employees.

November 9, 2020

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Q-and-A with St. Louis native and culinary author Claire Saffitz

St. Louis native Claire Saffitz will be featured in an online event Friday, Nov. 6, 2020, featuring a bake-along of her almond butter-banana nut bread.

November 5, 2020

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La Patisserie Chouquette's Simone Faure discusses the importance of Election Day

Simone Faure (pastry designer and co-owner of La Patisserie Chouquette​) discusses her worries about the fate of the dining industry and some of the candidates she’s endorsing.

October 30, 2020

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St. Louis-based beverage line Karuna is inspired by traditional Chinese herbal medicine arts

When Angela Zeng moved from China to St. Louis in 1996 to earn a PhD in pathology from St. Louis University, she began to realize most Americans were over-consuming sugar.

October 29, 2020