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Stephen,
Well said about high-paced and high-stress. Having observed a number of kitchens over the years while supervising externships I am amazed at how you chefs do what you do and do it so well. Students have to be able to think quickly and problem solve if they are going to make it in the field. You are doing them a great service with your efforts to help them develop expertise in this area.
Gary

Gary Meers, Ed.D.

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