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In the days before we had non-stick cookware, we had the next best thing - seasoned cast iron cookware. While non-stick cookware has certainly outdone cast iron cookware in the non-stick category, cast iron pots and pans are still favored by many chefs, including the professionals because of their durability and ability to retain flavor. But,
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Preface: The article describes the difference between a culinary professionals and food scientists.When developing food products, culinary professionals and food scientists often have different priorities. A culinary professional will think about the senses when looking at a creation - taste, texture, aroma, and appearance - while the scientist would likely first consider stability, shelf life,
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FINDING THE RIGHT CULINARY SCHOOL FOR YOU By The Reluctant Gourmet Â© 2005 http://www.reluctantgourmet.com/cooking_schools.htm Have you ever thought about the possibility of going to culinary school to become a professional chef or start a new career in hospitality management? Maybe you want to go to school just to be a better cook at home? The good
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As they say, the greatest way to a man's heart is through his stomach. Is it any wonder why most women painstakingly toil and learn the art of cooking? Hence, most people who know how to cook would normally teach the others who do not know. They started having some sessions with every dish being taught every time the supposed
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Enter One of The Art Institutes Culinary Scholarship Competitions - Deadline is February 3
PITTSBURGH, Feb. 1, 2012 /PRNewswire/ -- The Art Institutes offer budding chefs the opportunity to match their skills against others who share their passion – and to earn a tuition scholarship to one of The International Culinary Schools at The Art Institutes. The...
Wed, 01 Feb 2012 12:37:40 -0800

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