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Jack Hemmer, executive chef of Nicola's, talks about his restaurant's secret weapons, what Cincinnati's food scene is lucky to have, and more.

George Zappas, executive chef at Orchids at Palm Court, talks about his first restaurant job, his culinary journey, and more.

Ethan Greene, executive chef at Forty Thieves, predicts the next big culinary trend and shares his restaurant's secret weapon.

Paul Sturkey, a project and product development chef for The Kroger Company, talks about his first restaurant job, his culinary hero, and more.

Jean-Robert de Cavel shares what type of music plays in his restaurants' kitchens, his favorite places to grab a drink in Cincinnati, and more.

Mallory Myers, executive sous-chef at Orchids at Palm Court, shares her thoughts on what Cincinnati's food scene is lucky to have and what it's lacking.

Daniel Wright, chef-owner of Senate, Abbigail Street, Pontiac BBQ, and Forty Thieves, shares how he got started in the restaurant industry, his fast food guilty pleasure, and more.

Orchids Executive Chef George Zappas explains the importance of cooking with family and shares his homemade Bolognese sauce recipe.

Home improvement resolutions—a kitchen makeover, master suite, or outdoor living—may still be realized this year with some expert help.

Saint Ursula Academy in East Walnut Hills offers a top-notch academic experience and delivers a community of support beyond the classroom.