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Flames can’t stop Fenix chef

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Posted: Thursday, June 16, 2016 12:17 am

Chef Richard Hyman was having an especially busy Wednesday. At 2 p.m., he was standing in the kitchen of his new Elm Street restaurant and cubing up pork belly while Lance Hatcher, chef d’cuisine, stood next to him at the workstation, slicing fresh sweet potatoes. Bowls of toasted greens lined the bar top, while stacks of plates and bowls covered the counters. At least four pots simmered on the stove behind him.

“This is all the last-minute work,” Hyman said. “There’s a lot of meat to cut, a lot of quails to stuff and a lot of sauces to make.”

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