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Highly creative, adaptable, and efficient.
I've been cooking in restaurants for 12 years, and worked as a private chef for Grandevue Study Center in Pittsburgh for 2 years for between 6 and 12 residents. In that household, I had a gluten and dairy intolerant diet, a bland diet, and a low salt diet, so even the simplest meals had to be prepared at least 3 different ways!
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