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The recipes came from Manchester, Jamaica
A father, an aunt and a house full of uncles who all cooked. What they taught was not a technique; it was that you cook for a stranger the way you cook for family, and that the job is not finished until the last plate leaves the kitchen.
Twenty years of professional kitchens later, that is still how the company is run — one chef accountable for every service, wherever the service happens to be.
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