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    A CUT ABOVE

    Mar 05, 2020 3 minutes
    By Destin Tay

    While David Shim might have started out heading soccer balls (he initially pursued a career as a professional soccer player in Brazil), he now heads the kitchen at COTE, surrounded by dry-aged meats and Shinpo grills. After a chance visit to the Culinary Institute of America – where observing students practicing knife cuts spoke to his competitive spirit – he enrolled and subsequently graduated in 2008, and continued his career with stints at Gramercy Tavern,

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