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Where do I begin? I always get stumped when I am asked to introduce myself. It would amaze you to know that most chefs, as loud and as brash as we may seem in the kitchen, are actually quite reserved when it comes to talking about ourselves. You’ll often hear us describe how we cook, where we’ve worked, the best cut of beef we’ve tasted, the most irritating waiter, heck, we’ll even happily describe the beauty of an industrial kitchen in soppy floral notes for you! Ask us to tell you who we are? Well, that’s a completely different proposition.