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Chef/Owner of Frontera Grill, Cookbook Author, Host of Mexico-One Plate at a Time
1279 days ago
Daniel is working on the last of three cases of fresh garlic we'll use tomorrow
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These prep cooks are the BACKBONE of this INDUSTRY! I SALUTE THEM!! I have learned so much from all of them!
I worked in a place that actually peeled garlic once. That's quite a job, running water helps but not enviro:')
Don't just stand there taking pictures...give the man a hand.
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