New York Culinary Experience 2014 Presented By New York Magazine And The International Culinary Center - Day 2

NEW YORK, NY - APRIL 06: Chef Tom Valenti (R) of Ouest Restaurant prepares Gravlax on a Chickpea Pancake with Caviar and Mustard Oil; Lentil Garlic Duck Breast Stew; Spring Pea Soup with Parmesan Flan for his Classic Ouest Menu class during Day 2 of the New York Culinary Experience 2014 presented by New York Magazine and the International Culinary Center on April 6, 2014 at the International Culinary Center in New York City. (Photo by Neilson Barnard/Getty Images for The New York Culinary Experience)
NEW YORK, NY - APRIL 06: Chef Tom Valenti (R) of Ouest Restaurant prepares Gravlax on a Chickpea Pancake with Caviar and Mustard Oil; Lentil Garlic Duck Breast Stew; Spring Pea Soup with Parmesan Flan for his Classic Ouest Menu class during Day 2 of the New York Culinary Experience 2014 presented by New York Magazine and the International Culinary Center on April 6, 2014 at the International Culinary Center in New York City. (Photo by Neilson Barnard/Getty Images for The New York Culinary Experience)
New York Culinary Experience 2014 Presented By New York Magazine And The International Culinary Center - Day 2
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Credit:
Neilson Barnard / Staff
Editorial #:
483084007
Collection:
Getty Images Entertainment
Date created:
06 April, 2014
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Rights-managed
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Source:
Getty Images North America
Object name:
483180389CO00070_New_York_C