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(, Sun 1 Apr 2001, 1:00)
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Because I doubt I'd last 5 seconds in the pressure of a professional kitchen. I'm certain I'm not as creative as most good chefs either. However, technique wise and in terms of following a recipe, I'm good enough, yeah.
(, Mon 9 Jan 2012, 10:00, Reply)
you mean "get out of the studio without slaughtering them all"
then no.
(, Mon 9 Jan 2012, 10:09, Reply)
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