"When Dirt Candy, chef Amanda Cohen’s industry-leading vegetarian restaurant in New York City, introduced its spring menu this month, diners found an interesting new addition. Below three of the five dishes is a line of attribution: Junior sous chef Michaela Duke is credited for the lox-like tower of smoked onions, sous chef Andrew Duong with the verdant celery bowtie pasta, and sous chef Matt Miller with the roasted, stuffed fennel." - Bettina Makalintal