In this Dec. 7, 2012 photo, from left to right, U.S. cooks, Jerome Waag, Melissa Hernandez, Samin Nosrat and Charlie Hallowell look out toward the dinning area after preparing a meal at the private restaurant Le Chansonnier in Havana, Cuba. The U.S. chefs visited Cuba as part of the "Planting Seeds" delegation that held give-and-take seminars with chefs and culinary students about slow food. Their advice to Cuban cooks who struggle with unreliable supply of even basic ingredients like eggs: Be flexible, and don't worry too much about maintaining a fixed menu. (AP Photo/Ramon Espinosa)
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