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By April White
It's no good to know how to flambé if you can't simply sauté. And there's no point in expensive steak if you can't sear it well. With that in mind, here are four of the most important basic kitchen techniques from four of Charlotte's top chefs
April White is the author of the cookbook Latin Evolution. A former food editor for Philadelphia magazine, her food and travel writing has appeared in Food & Wine, US Airways Magazine, and The Philadelphia Inquirer.
