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Small kitchen at Illegal Food goes big with burgers

By Jon Watson - For the AJC



In our modern age, with the proliferation of food trucks, pop-up restaurants, food parties, and supper clubs, the ways in which chefs are getting their food out to the public is more diverse than ever before. No longer limited to opening their own brick-and-mortar shop, chefs are finding ways to get their start without all of the pesky overhead.

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