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Re: [IP] Pumps & Chefs

Hi.  Barb got the spelling close ;-)

I am a working pastry chef, currently with King Arthur Flour, formerly 
with Ritz-Carlton for 12 y.  Entered the trade on 2 shots a day, 
progressed to MDI and participated in the DCCT.  Moved to MM507 at close 
of DCCT.

Pumping certainly does make hotel/resort work 'doable', especially when 
running the graveyard.

Frank W. Tegethoff, Jr.
IDDM since '85, MM507 since '98
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