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After a year and a half I am venturing out of the house to eat. Can
someone direct me to a good, concise resource to pass out to chefs that I
speak to. I have met some very supportive chef's who are willing to try
to accommodate us but I find myself wanting to leave with them some
guidelines for reference and future use. Before I put together something
of my own I thought I would ask. Ideas?
Thank you,
Gina in MA
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