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Food, Cooking, and Restaurants
Reply to "Are you a private chef? Do you know one?"
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[quote=Anonymous]Fourth question: how much back and forth do you have on the menu? I assume people who want others to do the cooking are also too busy to care what the menu entails. How do you manage back and forth and their approval? Do you ever seek their approval for a menu, they don’t respond (too busy), and then it turns out they don’t like it?[/quote]
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