By Carly DeFilippo
When you’re an executive chef in one of the nation’s hottest food cities, holidays become just another day at work. So, who better to ask for their Thanksgiving tips than the professionals who reinvent holiday flavors year after year?
ICE Culinary Arts alum Anthony Ricco leads the kitchen at Jean Georges’ Spice Market —which means infusing an all-American holiday with Southeast Asian flavors. Whether it’s gingered cranberry sauce, chestnut-sausage stuffing with Chinese dates or sweet potato purée with cardamom marshmallow meringue, Anthony has reinvented every classic dish several times over.