While you and I were out roller-skating as kids, seven-year-old Oliver Saucy was having "fun" boning chickens and stirring stock. A goofy kid? Maybe, but you and I didn't live in a medieval German castle with a father who's a master chef. Later on, when the elder Saucy accepted a teaching position at the Culinary Institute of America, young Oliver's fate was sealed. "I tried to dissuade him, telling him he would work weekends and long hours, but he loves it," says dad Eric. Since then, the ...

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