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... this time. Although she worked at a Grand Chef restaurant in Los Angeles, it was hard to say she was a full-time employee at the restaurant.
What Kaya really did there was to make new recipes. But she had never tried her hand at the type of recipe that would take her several days to make. It was partly because she had an impatient temper, and partly because she was repulsed by cooking for a long time as a woman who had been raised in a rough working environment, namely in the market.< ...
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