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What is the difference between a short order cook and a chef? What does a chef have to know to be a chef? Why are so many chefs men when traditionally women do the cooking at home? How do cooks do everything so fast without injuring themselves? Or are they covered with burns? How do cooks feel about making food they don’t like? How do they know if it’s good if it’s something they wouldn’t eat themselves? How do cooks move up in the world of restaurants?

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