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Let's face it: cooking is not an easy thing. But then, it is not that complicated either. With the right stuff and the right training, you can head off boasting like a chef that knows its craft. Hence, whenever somebody has taken good cooking knowledge and skills, we would normally call them as chefs. They are, in reality, what the king is to his throne. This means that the chefs are considered to be the highest class of cook with utmost ability and proficiency. All of these things are not easily achieved. Before they can be acclaimed as chefs, they
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Israeli pastry chef makes it big as ‘Sweet Genius’
As the minutes on the clock tick away, the chefs run about their kitchens furiously trying to complete their Taj Mahal-themed desserts. “What have I got for you now?” booms the thickly accented master pastry chef Ron Ben-Israel as he overlooks the chefs’ workstations.
Mon, 14 May 2012 09:46:46 -0700

Pastry chef earns shot at regional competition
A Hilliard pastry chef is one of three women who will compete in New York on Saturday, April 28, in a regional competition hosted by the American Culinary Federation.
Thu, 26 Apr 2012 17:19:05 -0700



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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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