THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING

For chef-to-be, self-discovery is on the menu

Erwin Chuk (left) works alongside chef instructor Russell Ferguson at Technique, Le Cordon Bleu’s teaching restaurant. Erwin Chuk (left) works alongside chef instructor Russell Ferguson at Technique, Le Cordon Bleu’s teaching restaurant. (Aram Boghosian for The Boston Globe)
By Naomi Kooker
Globe Correspondent / July 8, 2009

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CAMBRIDGE - Erwin Chuk knows he has it good. When he realizes he needs shallots in a hurry, a chef instructor chops them. Another chef instructor sprinkles “hon’’ and “sweetie’’ into her commands. (Full article: 656 words)

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