Efrain Cuevas never attended culinary school, but he started throwing underground dinner parties in the San Francisco Bay area when he was working as a civil engineer in Berkeley, Calif. He enjoyed doing them so much that when he moved to Chicago he continued them as Clandestino, a dinner-party series focused on sourcing local ingredients and collaborating with area chefs and artists. Cuevas also worked at a charter elementary school in Chicago, cooking food from scratch for kindergarten ...

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