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Sam Chapple-Sokol is a James Beard Award-winning and New York Times-bestselling writer who focuses on food, storytelling, and culture. He's worked as editorial director for José Andrés’ restaurant group and the nonprofit World Central Kitchen, where he co-authored The World Central Kitchen Cookbook. He’s also a lecturer at George Washington University, where he teaches a course about culinary diplomacy. Chapple-Sokol has worked in restaurants and kitchens throughout his career, including as a pastry chef in the Obama White House.
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