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Being a chef is a very physical profession. You are required to remain on your feet almost constantly. Along with that, you must also be stirring, kneading, and chopping your foods. Many times, you will have to do all of this while also having to ordering foods for hungry customers and critical customers. A kitchen is almost scorching hot year round so you should be quite prepared for that. Even in the best conditioned areas, a kitchen is often as hot as 95 degrees or higher. If that doesn't sound like enough to do, try doing it while you are
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Lastest "chef jackets" News:

Lowly Blue Jackets visit Ducks
Northbound U.S. 31 is closed at Port Sheldon Avenue due to a car versus semi ... Amore Trattoria Restaurant chef Jenna Arcidiacono says she had a blast feeding ...
Fri, 03 Feb 2012 08:16:19 -0800

Food Network, book take on weight in chef whites
Paula Deen's diabetes revelation pretty much sums it up: Kitchen pros at all levels struggle with obesity and its dangerous aftertaste in the high-pressure, high-calorie world of food.
Tue, 24 Jan 2012 12:54:31 -0800

Local chefs compete in city’s first Iron Fork event
By: Anna Hider Delicious smells wafted over Goldstein Auditorium on Sunday afternoon. Chefs frantically chopped, stirred, peeled, sliced and cooked with all their might, hoping to win the title of Syracuse's first Iron Fork Champion. ...
Sun, 29 Jan 2012 21:37:41 -0800

Taking on weight wearing chef whites
NEW YORK -- Paula Deen's diabetes revelation pretty much sums it up: Kitchen pros at all levels struggle with obesity and its dangerous aftertaste in the high-pressure, high-calorie world of food. The queen of Southern comfort cooking, now a spokeswoman for a diabetes drugmaker's health initiative, announced last week that she hid her Type 2 diabetes for about three years while continuing to ...
Sun, 29 Jan 2012 03:39:55 -0800



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When most people think of knives, what comes to mind is usually basic information that's not particularly interesting or beneficial. But there's a lot more to knives than just the basics. Is everything making sense so far? If not, I'm sure that with just a little more reading, all the facts will fall into place. Everyone knows that the very most important tools to a chef are knives. Forget about the cheap, disposable paring knives used by the dozens by restaurant line servers. An executive chef leans more toward the likes of the Denka No Hoto chef knives that run about 0 for a handmade 13" piece
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