By Thomas Gerbasi - Sometimes the first question is the toughest one. In the case of Aaron Aponte, son of a Puerto Rican father and an Argentinean mother, it has to be asked how the six-footer makes 140 pounds with such a rich culinary history in his blood. "I guess I train so hard that I burn all the calories off," Aponte laughs. "I love the food; it's...
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