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Think you're all that in the kitchen? Take off that apron screened with "I Cut the Cheese" and learn from the real deal, Michael Psilakis from Eos. This guy has been labeled Food & Wine's Best New Chef in 2008 and earned Bon Appétit's and Esquire's Chef of the Year distinctions. Plus his Michelin star-awarded, upscale Greek restaurant, Anthos, was nominated for a James Beard Award, and the New York Times' Frank Bruni even threw some serious review love his way. (Not that our opinion is as important as the aforementioned, but many of us Miami food writers swoon when we merely think of a meal at Eos. Sigh.)