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03 Gabriel Rucker
Chef Gabriel Rucker can, he attests, taste in his head. “I can imagine what’s going to happen,” he says. “I can see the flavors.” Rucker might be in the middle of another early morning set of box jumps or deadlifts at the gym, but all the while he’s sifting through ingredients and imagining dishes—his classics include beef-cheek bourguignon, lamb’s tongue potato salad, and foie gras profiteroles—and tasting, tasting, tasting away.