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The Fundamental Techniques of Classic Italian Cuisine The International Culinary Center with Cesare Casella & Stephanie Lyness Reviewed by Jim Berman I did not want to like The...
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As a young cook I learned, early on, that as much as I knew about the food world there was always much more to learn. Today, 20 plus years later, I have found the same to hold true. No matter...
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Tailgating, pub fare, appetizers, those are the first things that come to mind when one thinks of chicken wings. Is that the only time you think of serving wings? Well think again. Wings ,...
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This book showed up at a perfect time. Just when I needed my meal preparation to be easy, laid-back, and care-free exactly what Italian cooking brings to my mind. I have visions of a family...
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This appears to be the identical product that we've bought here in Canada under the brand name Of Greblon Cool Kitchen Green Cusine. We've been so pleased with this fry pan that we now have...
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post #2 of 4
12/22/07 at 6:00am
- shroomgirl
- Professional Caterer
- offline
- Joined 8/2000
- Location: St. Louis Mo
- Posts: 8,148
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Wow, what a ride......
It's interesting how many of Cheftalk's chefs went from stove to classroom....well, classroom stove.
Life has some interesting twists.....it's good to keep in mind lots of options for you never know when a door will close.
Happy Holidays!
It's interesting how many of Cheftalk's chefs went from stove to classroom....well, classroom stove.
Life has some interesting twists.....it's good to keep in mind lots of options for you never know when a door will close.
Happy Holidays!
cooking with all your senses.....
post #3 of 4
12/22/07 at 7:18am
- GhettoRacingKid
- Just Graduated From Culinary School
- offline
- Joined 2/2007
- Location: Levittown, NY and Bushkill, PA
- Posts: 311
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that doessound like a ride. stange thing always happen and usually seem to work out in the long run.
that corporate BS is why im getting out of the corporate end of a career and going towards a culinary career.
that corporate BS is why im getting out of the corporate end of a career and going towards a culinary career.
post #4 of 4
12/22/07 at 7:29am
- foodpump
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- Owner/Operator
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- Joined 10/2005
- Location: Vancouver, Canada
- Posts: 3,190
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You made it to teaching! Great. Tried that route, but was told by most of the places that I'd either have to wait until someone died to get a position or to get a B. of Ed.
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