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A Los Angeles chef on trial for the murder of his wife told investigators that he disposed of her body by boiling it for four days then trashed the remains with other waste in a grease pit in his restaurant.
David Viens, 49, was a chef at the Thyme Contemporary Café in Lomita, Calif., when on Oct. 18, 2009 he came home and argued with his 39-year-old wife, Dawn Viens.
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