Album: Oct. 18th part 2; dinner train ride.

HP3 introduces the chefs. Standing next to Mr. Posner is Mick Burkart, IAIS transportaion director, who made the barbeque pork sandwiches. Next is Hugo Avila from Peru, and Joel Lopez from Guatemala, who made the beef and onion/rice dish. In the red shirt is Bob Pietrandrea, Mr. Posner's peer at RDC, from Pittsburgh, who made the lasagna. At far right, standing next to the window, is the wine steward Dimitri, originally from Greece, now Davenport.
By: Andy Brown

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HP3 introduces the chefs. Standing next to Mr. Posner is Mick Burkart, IAIS transportaion director, who made the barbeque pork sandwiches. Next is Hugo Avila from Peru, and Joel Lopez from Guatemala, who made the beef and onion/rice dish. In the red shirt is Bob Pietrandrea, Mr. Posner's peer at RDC, from Pittsburgh, who made the lasagna. At far right, standing next to the window, is the wine steward Dimitri, originally from Greece, now Davenport.
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