When Jorge Leon Collazo apprenticed at the Helmsley-Palace Hotel in the late 1970s, he used to roast a turkey every day just in case owner Leona Helmsley might want a turkey club sandwich. Later, he prepared gourmet-quality meals for power lunchers as executive chef at one of New York City's most prestigious law firms, and then moved to Vermont where he taught at the New England Culinary Institute and served as chef-manager for an exclusive private academy. Now, Collazo faces his biggest ...

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