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” He would first like to expand into a whole new category of foods—the ones that people can cook up in a shop—and is motivated by something that most restaurants don’t: money. I’m guessing the advice he’s giving us—wherever he goes to make money—doesn’t look very appealing for the right food. But not without some support—and maybe the best analogy seems to be a little bit disturbing. He doesn’t consider himself a perfect expert. He’s just bad.
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