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Chef Talk

bbglamous.jpgOwning a restaurant as a chef ain't all glitz and glamour, shares Paul Reilly of Beast + Bottle. Long hours aside, Reilly gets to field calls when the security alarm goes off at 4 a.m. and clean up and fix the most inopportune floods, but he does it all for the chance to cook the food he loves for the guests he appreciates. [B+B]

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