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I think what I’m most proud of as a chef is the people that I’ve worked under me. The different people that I’ve seen come
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To work in the business you have to work hard, want to go the extra mile. Be a good co-worker. Be a good team member.
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Sam Mason from Odd Fellows: “We knew {at WD-50} what we wanted to do. We knew the kind of stuff we wanted to produce, that