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I work in a kitchen at a large hotel in Chicago and in my kitchen there are 6 departments. There is the garde manger(cold foods) who prepare deli platters, cheese platters etc. saucier who make sauces and soups and in my hotel also cooks pasta, the butcher who breaks down meat and cuts deli meat, the vegetable room prepares all vegetables, hot side cooks, salad cooks. And then of course there are the pastry chefs and the restaurant chefs as well. Sincerely Kevin
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