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Opinion: A fix to the restaurant staffing shortage

In 2017, a professionally trained chef from India was working as an intern at Noma, the Copenhagen restaurant that has frequently led a list of the world's best and has announced that it is closing to diners next year to reinvent itself as a food lab. As an intern, the New York Times reported, Namrata Hegde's only task was to make 120 fruit-leather "beetles" every day. She was told not to laugh or, for that matter, make any other noise. All of which would be bad enough had Hegde been paid. But she was an unpaid intern at a restaurant that charged $500-per-person for its dinner menu.
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