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Cheryl Scantlebury (cq), left, the executive chef of the new Hyatt, scoops Cavatappi pasta onto plates for a lunch banquet of 600. She has a staff of 39, that oversees thousands of breakfast, lunches, dinners and special events, and she's a minority in her field. The pasta will have asparagus, artichoke hearts, mushrooms, sundried tomatoes, and gorgonzola cream sauce. (ELLEN JASKOL/ROCKY MOUNTAIN NEWS) *** Cheryl Scantlebury (cq),

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