<object width=”525″ height=”295″><param name=”allowfullscreen” value=”true” /><param name=”allowscriptaccess” value=”always” /><param name=”movie” value=”http://vimeo.com/moogaloop.swf?clip_id=14397288&server=vimeo.com&show_title=0&show_byline=0&show_portrait=0&color=00ADEF&fullscreen=1&autoplay=0&loop=0″ /><embed src=”http://vimeo.com/moogaloop.swf?clip_id=14397288&server=vimeo.com&show_title=0&show_byline=0&show_portrait=0&color=00ADEF&fullscreen=1&autoplay=0&loop=0″ type=”application/x-shockwave-flash” allowfullscreen=”true” allowscriptaccess=”always” width=”525″ height=”295″></embed></object>
Executive chef Brett Lockard, of the Blue Hill Tavern in Baltimore, whips up the restaurant’s seared scallops appetizer dish. The 29-year-old chef looks at hundreds of plates every night, and makes sure every dish is well-garnished before it is served.