Tommy Gomes from Catalina Offshore, the organizer of Collaboration Kitchen, butchering a halibut onsite before marinating it and offering it up during the session

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Brain Food

Last month, I made my way down to Offshore to meet Tommy Gomes face-to-face, drawn to a culinary-education phenomenon called Collaboration Kitchen. I’d heard Gomes’s name before, most often from chefs on their way to ...


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