Chefs work as a team to make a fund-raising dinner at the Culinary Vegetable Institute.
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From left, Soraya and Brad Kilgore and William Saki make precise serving sizes of micro squash, zucchini, marigold leaves and petite crystal lettuce at the Culinary Vegetable Institute.
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Chef Matt Peters prepares hand-made pasta at the Culinary Vegetable Institute in Milan, Ohio.
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The Culinary Vegetable Institute is surrounded by greenery in Milan, Ohio.
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Chef Robert Sulatycky hand-cuts beef tendons at the Culinary Vegetable Institute in Milan, Ohio.
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Chef Matt Peters prepares pasta one noodle at a time.
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William Saki, left, and Soraya Kilgore make precise serving sizes of micro squash, zucchini, marigold leaves and petite crystal lettuce.
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Philip Tessier makes Gazpacho soup at the Culinary Vegetable Institute. He led Team USA last year to a silver medal.
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Servers receive instructions before the fundraising dinner at the Culinary Vegetable Institute.
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Brad Kilgore makes ice cream at the Culinary Vegetable Institute.
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Micro squash, zucchini, marigold leaves and petite crystal lettuce are measured out in precise serving sizes.
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Chef Robert Sulatycky selects a bloom while cooking his dish.
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