Natural Chef School Seattle Washington

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Ohio's capital city is fast becoming one of the nation's most notable culinary towns, with Columbus introducing travelers to a wide variety of one-of-a-kind gastronomic experiences and getaways. From fresh corn and wild mushroom risotto crafted by one of the nation's top chefs to artisan ice cream and killer barbecue, the Columbus dining scene is as varied as it is memorable.
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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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Lobster has always be one of those extravagant meals which few people ever try because of the high cost. With restaurants paying thirty dollars a pound, by the time they put their markup on it, youâ€™re easily paying sixty dollars for a ten ounce tail. This high cost leaves lobster dinners for the well-to do
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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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Television movies for the week of Jan. 29
Coverage of TV and radio news from the Pittsburgh Post-Gazette
Sat, 28 Jan 2012 21:48:59 -0800

Top corporate sales trainer offers new insights into the age-old mystery of successful selling
In the tough, competitive arena of corporate selling, Mike Bosworth made a lot of money as a top sales rep, a top sales manager, a top sales trainer, and author of two highly influential best-selling books on sales training, but, he realizes he didnâ€™t quite get it right.
Wed, 11 Jan 2012 10:28:57 -0800

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