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I am interviewing the chef and owner of one of my favourite restaurants, Bacchus, on Tuesday. If anyone would like to suggest questions or ideas, please let me know, either in the comments below or by emailing me.
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A couple of free tickets for a hard-up trainee chef would be nice. Can't think of any questions right now, but I look forward to listening to your interview.
Posted by: Trig | 05 March 2007 at 07:17 AM