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A chef must have the freshest, highest quality ingredients, before anything else. No matter how much he knows about putting together food, implementing recipes (ways of processing, packaging, preparing), the food wont taste good if the ingredients are not FRESH.
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Not a very good analogy. In fact in this industry it's the other way around. "Putting together food" and "implementing recipes" are far more important than the actual "ingredients" used.
It's very easy to overcook things with these tools....
