Chefs are heating up Caribbean resort menus

Acclaimed chefs are taking their talents to resort kitchens, upgrading menus from traditional club sandwiches and shrimp cocktails to fine dining, often with a Caribbean flair. Chefs including Alain Ducasse, Michael Schwartz and Le Bernardin's Eric Ripert have all recently debuted Caribbean versions of their restaurant brands.

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The Culinary Institute of America - Greystone Campus
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The Culinary Institute of America
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The Culinary Institute of America
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