January 18, 2020
Wearing white chef’s jackets and toques, about 30 men are bustling about the professional kitchen. Under the guidance of a professional chef, they work in teams — elbowing through the door with octopus lightly charred from an outdoor fire, pulling pork loin from a sous vide bath, chopping and dicing and plating and laughing.
Soon they’ll be chatting together around round ...
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