Hoot's executive chef Diego Gutierrez begins his workday at 5 a.m. and uses his Pro Edge Professional 10-inch chef's knife to cut up vegetables, like mushrooms, so he can begin cooking to order when Hoot's opens at 7 a.m.

Photo by JENINE C. OUILLETTE

Hoot's executive chef Diego Gutierrez begins his workday at 5 a.m. and uses his Pro Edge Professional 10-inch chef's knife to cut up vegetables, like mushrooms, so he can begin cooking to order when Hoot's opens at 7 a.m.

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