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The following article lists some simple, informative tips that will help you have a better experience with chefs. Culinary schools give aspiring chefs their best shot at making it to the big time, especially those accredited by the American Culinary Federation. Just like any other profession, many of the better hospitality establishments base their hiring practices not only upon the length of education the applicant provides, but also where that education was obtained. Tuition runs the gamut from relatively inexpensive courses offered by local community colleges all the way to the Culinary Institute of America's breathtaking ,000 price tag. And what doesn't tuition cover? Oh, just uniforms, textbooks, cutlery,
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The latest kitchen ‘must have’ may be electric pressure cooker
I’ve never owned a pressure cooker. With all the horror stories I’d heard growing up about exploding cookers and dinners ending up on the ceiling, I never seriously considered buying one. But more friends are getting them, and I seem to be noticing them everywhere, not just in stores, but on TV too, where chefs brandish pressure cookers to make quick work of slow-cooked dishes for competition ...
Wed, 01 Feb 2012 08:03:32 -0800

Warm up with these healthy crock pot meals
Come home to a hot meal with these slow-cooker recipes from Prevention magazine’s Ariane Duarte. Try making Cuban-style pork sliders, Asian-style short ribs, and delicious brownies.
Wed, 11 Jan 2012 11:29:13 -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

Vittorio Asoli is the Louis R. Miller Business Leadership Award winner
Advance File PhotoVittorio AsoliSTATEN ISLAND, N.Y. -- Chef Vittorio Asoli has a philosophy: Food should be simple, beautiful, delicious; it should be fresh, top-quality, healthy and exactly what the customer wants. And when all is said and done, it should...
Sun, 08 Jan 2012 03:36:54 -0800



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Chefs often question, warn, or even outright discourage individuals from seeking to join their ranks. I believe this emanates from the people frustrated with their dead-end, cubicle-trapped jobs, plopped on their Sunday couches watching Emeril "bam" his way through a couple dishes, and saying to themselves: "I could do that." These amateur cooks naively believe that there is a correlation between preparing homemade or TV meals and the professional kitchen. Worse yet, they may have stars in their eyes. My friend Claudia who teaches culinary journalism, often comments about how the pupils in her class "all think they're gonna be
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