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School is back in session, and in the world of Marissa Riffle, Bowling Green State Universityโs Executive Chef, that means lots of hungry students to feed. โBeing an Executive Chef at a university draws on many different skill sets. You are not just managing one kitchen, you are overseeing several, and every kitchen is doing something different,โ Marissa illustrates. โCollaboration both on and off-campus is unbelievably essential to make everything run smoothly.โ
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