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Top Chefs Reveal Their Kitchen Secrets

Jacky Hayward | Chef's Blade

I was also able to grab Mark Simmons for a bit and talk to him about his dish for the night: Miso glazed bone marrow with blood orange marmalade and brioche. The meateater in me was foaming at the mouth for this dish. In order to get the impurities out of the marrow, Mark brined the marrow overnight.

Mark grew up on a sheep farm and worked in a slaughterhouse before starting his culinary career; a lot of what he cooks is meat related, especially since he is a firm believer in the head to tail movement.

Next Page: Mark Simmons’ culinary rhetoric >>