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There are such a huge range of food establishments out there from michelin star restaurants to food trucks but what is required of chefs these days and should the standard vary according to where they work? Ben, Mike and Jamie discuss this idea in this week’s podcast. Warning: There’s also an added conversation about cheese sandwiches that might go on for far too long…

Best soundbite: “What’s a chef de partie, are you a chef de party? Are you gonna call the cops and end de party?” – Mike Huttlestone

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