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learned to make fresh tortillas and beans with wild spinach alongside his grandmother. It was that moment he knew 馃攽 he wanted to grow up to be a Chef. Over the years he has worked in many restaurants honing his skills 馃攽 and molding his passion for food. He started to cook on the line in Santa Fe at The Eldorado and 馃攽 Anasazi hotels. He was |
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Chip Romig, MMR 423 |
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