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Flavors + Knowledge is a collection of writing reflecting my life as a chef standing on my feet in noisy and passionate kitchens for a half-century. Chefs are unselfish artisans whose main daily objective is to please others through food while renouncing holidays, family gatherings, birthdays, and weekends. The platform allows me to share my recipes, passion for the history of food, secrets, suggestions, and the kitchen stories that have shaped my professional life. Food is the expression and culture of humankind, and share my culinary knowledge with you is nothing more than a pleasurable reward.

Chefs research and study their work to provide memorable experiences.

Chefs discover and execute flavors, aromas, sensations, and palatable pleasures.

Chefs are scientists, historians, and geographers, fundamental ingredients to rely on for every dish prepared.

Chefs define simplicity in techniques, with an obsessive focus on the finest ingredients.

Chefs offer consistency and love on every plate, every night. The others are called cooks.

As the great Roman gourmand and philosopher Apicius stated:

Ab/Ex uno disce omnes...............from one person learn all people.

Chef Walter Potenza. A noble food artisan. Providence, Rhode Island, Abruzzo, Italy.

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Flavors + Knowledge content is free-reading to our followers. Occasionally you will see “subscribers-only” columns. We direct subscribers' proceeds to “Chef Walters Children Diabetes Foundation,” which offers free-cooking classes to those affected by the condition and with limited financial resources.

I am a Diabetic chef, and I believe that healthy food education and professionally guided physical activity can help me (and others) live a normal life. #food4medicine

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