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Discussion Starter · #1 ·
I've read this site for a year or so, and joined a couple of months ago. I'm impressed by the I knowledge you all have.

I cook in a non-profit's kitchen several times a month, and sometimes help in other kitchens. We sell food to benefit the recipients of our non-profit. I like to read the articles here in order to learn how to do my job better. It's not haute cuisine by any means, but your advice is helpful.

Thank you!
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