When a chef is asked how he or she got interested in cooking, it’s a very good bet the answer will begin, “When I was growing up, I started helping out my mother in the kitchen…” The 16th annual Tastes of the World Chef Conference at the University of Massachusetts-Amherst, held earlier this summer, took cooking back to that iconic, primal place. The theme was Home Cooking from Around the World, and the conference more than lived up to its name, with both campus chefs and lecturers sharing ...

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