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Mark Vetri
Chef Vetri of Philadelphia’s
Vetri Family Restaurants uses
All-Clad to create his signature
pasta carbonara.

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Marc Murphy
Marc Murphy, of NYC’s
Landmarc and other restaurants,
uses an All-Clad sauté pan to
create roast a chicken
and deglaze a sauce.
Nancy Oakes
San Francisco’s Nancy Oakes,
of Boulevard, demonstrates
butter basting as she prepares
caramelized diver scallops
using All-Clad.
Barbara Lynch
Barbara Lynch, of Menton and
several other restaurants in
Boston, prepares a traditional
Hollandaise sauce with All-Clad.
Paul Kahan
Chicago’s Paul Kahan of Avec
uses All-Clad to prepare an
innovative one-pan lamb stew.

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Hugh Acheson
Chef Acheson of Atlanta’s
Empire State South and
other restaurants uses All-Clad
to create a classic bacon
vinaigrette for a frisée salad.

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Shop the full assortment of All-Clad cookware.
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