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The chefs divided into two teams and were given $4,500 per team to equip a restaurant and create food (3 courses, 2 choices per course) for 75 people. plus 8 judges. They had 7 hours, spread over two days, for cooking.
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The chefs divided into two teams and were given $4,500 per team to equip a restaurant and create food (3 courses, 2 choices per course) for 75 people. plus 8 judges. They had 7 hours, spread over two days, for cooking.