Chef Greg Marchand holds a tray of vegetables in the doorway of his restaurant Frenchie in Paris on Thursday, Feb. 13, 2014. "A lot of young chefs - I'm part of it - open a restaurant with no investor, so with not much money. It's often small places, with no designer work because they cannot afford it. But what we have is a craft, knowledge, experience," he said. (AP Photo/Michel Euler)
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