Young Chef Greg Grossman

READ: Greg Grossman's Haute CuisineTHIS summer, by his own count, 13-year-old Greg Grossman seared 75 pounds of scallops, cured 30 pounds of salmon, plated 200 micro-green salads and reduced at least 20 bottles of red wine.
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READ: Greg Grossman's Haute Cuisine

THIS summer, by his own count, 13-year-old Greg Grossman seared 75 pounds of scallops, cured 30 pounds of salmon, plated 200 micro-green salads and reduced at least 20 bottles of red wine.

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