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Why vegetables are way more exciting than meat for a top chef

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What was your childhood like? “We had three generations living under the same roof in Strasbourg in Alsace, France. Our family was in the coal business and growing up was like being in a mini restaurant because we were a family of 12 and we had workers, so every day for lunch we had 30 people and 20 people for dinner. There were big pots on the stove and my mother and grandmother started cooking in the morning. They made one-pot meals like pickled cabbage sauerkraut and pork, roast...

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