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Photo: Adrien Olichon, pexels
Monday, seven in the morning. Guests in the restaurant are slowly sipping their first morning coffee, and behind the closed doors of the F&B department, the usual chaos begins. The chef stands in front of the open refrigerator with the weekly order form in his hand, trying to mentally estimate why he has thirty kilograms of boneless pork leg left over from the weekend, while the supplier simultaneously informs him that fresh sea bass is in...
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