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A chef is trying to create a new signature pasta dish for their restaurant. Faced with hundreds of possible ingredient combinations, they decide to start by using only high-quality, locally sourced ingredients that are currently in season, believing this approach will most likely result in a popular and delicious dish. Which of the following best describes the chef's problem-solving approach?
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A chef is trying to create a new signature pasta dish for their restaurant. Faced with hundreds of possible ingredient combinations, they decide to start by using only high-quality, locally sourced ingredients that are currently in season, believing this approach will most likely result in a popular and delicious dish. Which of the following best describes the chef's problem-solving approach?
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