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Legendary chef Jacqueline Margulis, now in her 80s, makes each soufflé herself at Cafe Jacqueline in North Beach. Behind mountains of eggs in the tiny kitchen, Margulis has worked with the same prep cook for over 30 years, while the head waiter has been there nearly as long. Her textbook perfect soufflés—including crab, lobster, Gruyère and mushroom and lime and Grand Marnier for dessert—have not changed for decades. We wish she could live forever.