What it feels like to cook Newfoundland scallops with chef Jeremy Charles

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You’re invited into the kitchen of award-winning St. John’s restaurant Raymonds, where chef Jeremy Charles is cooking up a Newfoundland specialty: fresh scallops. See what it’s like to cook rustic East Coast cuisine alongside its top chef. Watch more first-person videos from our What it feels like to be Canadian series: http://site.macleans.ca/canada148/ind...

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