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Ritz-Carlton chef on teaching kids to cook: ‘It’s a lot of work, but very rewarding’

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How did you get into cooking? “I’m from a small village called Bersrod, near Frankfurt, Germany. Everybody in the family always helped with the farming: cutting grass, harvesting rows and rows of potatoes. When my mother was baking, I helped out, peeling the apples for crumble. Every family had their own pigs, and when they were killed, I helped make sausages, so I never had an issue with blood.”What was your first culinary job? “My uncle and neighbour each had a butcher shop and I was really…

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