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Wow! I thought that I'd worked in some small kitchens, but the one at Caviar Russe is unbelievable. Personally, I wouldn't open a place that by virtue of it's space/equipment/ventilation constraints would limit what I could do to that extent.
 

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Nothing like a few challenges!!! I've been known to cook for 80-200 in the woods on propane burners....can be done! Is fun when it is only a few times a year, day in day out would be a bore.
 

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remember kids, they want seats!!!
I have been working in closets, basements and gallies for years. you learn to work together and to be hyper-organized.
the best food comes from the smallest kitchens!
 
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