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Episode Info: An Interview with Chef Ken Oringer of Clio Restaurant and Toro Restaurant Boston - 024 One of the amazing things about profiling chefs across America is that no two are alike.  Some may embrace the same cooking styles or types of cuisine, but there is always something unique and different.  Award winning Boston chef, Ken Oringer, is definitely unique.  Over the course of his time in Boston, Oringer has continually sought to identify ways to expand the dining options throughout the city.  The result has Oringer at the helm of six restaurants in Boston, each with a very distinct menu and concept. Many masterful chefs spawn more than one restaurant as they seek to expand, however they often add restaurants that are complimentary to one another.  Perhaps they are all Italian-based menus or they consistently feature farm-to-table ingredients.  In our interview, Chef Oringer said he has always focused on the location for the restaurant and what is best for the neighborhood and the city while also appealing to his own skills and creativity.  Staying true to this approach has allowed Ken Oringer to build a loyal following with Boston area diners and it has established him as one of the country's top chefs. As is so often the case with top-rated chefs, Chef Oringer's love affair with cooking began at any early age.  During our interview, Oringer recalled being interested in food when he was younger and growing up in the northeastern United States.  In high school, entered the restaurant world as a dishwasher and fell in love with the industry.  He studied restaurant management at Bryant College and then applied and was accepted to the culinary program at the prestigious Culinary Institute of America.  Oringer said his time at CIA really helped him develop a foundation to serve him well as he emerged from the school to work in some of the best restaurants. After graduating from the CIA, Chef Oringer remained in the New England area where he was born and raised.  He gained exposure to some of the country's best chefs as he worked Chef David Burke at River Cafe and Chef Jean Georges Vongerichten at Le Marquis de Lafayette.  Working with Jean Georges not only marked his first exposure to working in Boston, but Chef Oringer also said it was a transformative experience.  Oringer said he was excited to see Chef Jean Georges not only using classic French ingredients and cooking styles, but infusing Asian ingredients and techniques long before Asian fusio
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