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Restaurant Cooking

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How often do you actually cook at your restaurants these days? Considering your busy schedule, other businesses and cooking shows, I assume not often. If so, are you mostly now an Executive Chef, planning menus, etc., or do you leave that up to others too?

Bonus Question: Could you share the technique for making Fricos? I saw you do it on TV years ago, but I'd appreciate a refresher. :smile:

Thank you so much for your participation in this eGullet Q&A.

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