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When you think about chefs, what do you think of first? Which aspects of chefs are important, which are essential, and which ones can you take or leave? You be the judge. Becoming a freelance chef does not mean that just knowing how to cook automatically qualifies you to go into someone's home and cook for them. Obtaining the necessary industry (yes, it is an industry!) knowledge through a comprehensive training program puts you way ahead of the game. Knowing how to market yourself as well as how to go about everyday business functions like accounting, price-setting, scheduling, menu-planning, customer relations, and more can very well dictate whether
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Lastest "magic chef part" News:

'MasterChef' John Torode hangs off Tate Modern on 'Magicians' - video
John Torode and Gregg Wallace take part in this week's Magicians stunt.
Fri, 03 Feb 2012 17:08:37 -0800

The bells take their toll
Vetri, one of the five four-bell restaurants, according to critic Craig LaBan.
Sat, 04 Feb 2012 00:07:30 -0800

Taming of the chew
Yes, you can work magic with lesser cuts of meat. Ever tried dunking meat in Coca-Cola?
Fri, 27 Jan 2012 05:24:29 -0800



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Have you ever wondered how a restaurant can get a dish of pasta to your table in about four minutes when you know it takes ten minutes just to cook the pasta? Does the water on their stoves boil at a higher temperature than the water on yours? Do they know a trick that you don't? As a matter of fact, they do. They parboil, or partially pre-cook their pasta; so when an order comes in to the kitchen, a cook can turn out a dish of perfectly 'al dente' pasta in a minute or two. Pre-cooking is a worthwhile
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