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The Evolution of the Home Chef
“Home Chef” It’s a new term, one that has not, until now, had precedence in history. For hundreds of years, since the first “restoratives” (ie: restaurants) opened in France, following the toppling of the French monarchy and the world’s first “professional” cooks who worked for them suddenly found themselves without employment, the commercial chef and the home cook have eyed each other distrustfully across a wide abyss of training, technique, mythology and methodology.
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