Chef Andrew Dunning's first food memory is a tableside Bananas Foster flambé. He skipped culinary school, learned in kitchens from his teens, and now cooks as a private chef in Sun Valley.
Andrew tells us how he builds menus for each client around what's fresh and local, and how he runs a multi-course dinner in a home kitchen: the prep, the order of work, and menus designed for the space.
