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About Paul Callahan
About Paul Callahan <p> Paul Callahan became the chef he is today the hard way, by working his way up through the ranks. Formerly of Boston&#39;s Sel de la Terre, L&rsquo;Espalier,The Butcher Shop, and Herb Lyceum, Paul is envied among his peers for his charcuterie skills. This branch of cooking is devoted to prepared meat products such as terrines, pates, and confit.&nbsp;</p>

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Paul Callahan became the chef he is today the hard way, by working his way up through the ranks. Formerly of Boston's Sel de la Terre, L’Espalier,The Butcher Shop, and Herb Lyceum, Paul is envied among his peers for his charcuterie skills. This branch of cooking is devoted to prepared meat products such as terrines, pates, and confit. 

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