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What are your plans into the future? At the moment, the most important thing for me personally is to be in the position to place a mark in the Caf Boulud regime. It's obviously housed two really good chefs before me. What i'm saying is, I am going seem to the kitchen and they are generally still preaching about a dish that Andrew [Carmellini] did or Bertrand [Chemel] did.

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rition a day..

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