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		<title>Traditional Methods of Cooking and Traditional Food</title>
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		<pubDate>Tue, 29 Jun 2010 20:30:38 +0000</pubDate>
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				<category><![CDATA[culinary arts schools]]></category>
		<category><![CDATA[chef]]></category>
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		<category><![CDATA[cooking Recipes]]></category>
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		<description><![CDATA[While there are those who prefer to stick to traditional methods of cooking and traditional food, there are also classes of people who are always willing to experiment with new culinary delights! The French cuisine consists of traditional and regional dishes, as well as continental food flavored with the French ethnic touch. It is because [...]]]></description>
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		<title>Gordon Ramsay in Hells Kitchen With the Girls Team Part One</title>
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		<pubDate>Mon, 28 Jun 2010 20:30:34 +0000</pubDate>
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				<category><![CDATA[culinary arts schools]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[Chef Gordon]]></category>
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		<category><![CDATA[culinary]]></category>
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		<description><![CDATA[Ding, Ding, and now over to our announcer &#8211; in the red corner (no mention of their weight) from the fighting city of ……… The Plonker Club counter says that it is less than 3 days until Gordon Ramsay’s puts the latest group of wannabe head chefs through Hell in order to futher their careers, [...]]]></description>
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		<title>Operational Consistency: Three ways to get there?</title>
		<link>http://cmiiw.info/culinary-arts/operational-consistency-three-ways-to-get-there</link>
		<comments>http://cmiiw.info/culinary-arts/operational-consistency-three-ways-to-get-there#comments</comments>
		<pubDate>Sun, 27 Jun 2010 20:32:22 +0000</pubDate>
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				<category><![CDATA[culinary arts]]></category>
		<category><![CDATA[Consulting]]></category>
		<category><![CDATA[culinary]]></category>
		<category><![CDATA[Culinary Operations]]></category>
		<category><![CDATA[Dining Operations]]></category>
		<category><![CDATA[Hospitality]]></category>
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		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[Restaurant Operations]]></category>
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		<description><![CDATA[Nearly everyone in the restaurant business has heard a version of this inconsistency nightmare story. You discover a great new restaurant.  You boast to friends about how good the food and service is. Finally you return with friends and family, only to have a horribly disappointing experience. No the management didn’t change! This is simply [...]]]></description>
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		<title>Cooking Techniques Worth Learning</title>
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		<comments>http://cmiiw.info/culinary-arts-schools/cooking-techniques-worth-learning#comments</comments>
		<pubDate>Fri, 25 Jun 2010 20:30:36 +0000</pubDate>
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				<category><![CDATA[culinary arts schools]]></category>
		<category><![CDATA[Atlanta]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[cooking techniques]]></category>
		<category><![CDATA[cooking Tips]]></category>
		<category><![CDATA[culinary]]></category>
		<category><![CDATA[School]]></category>

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		<description><![CDATA[The basis for any education is proper technique. It’s only after the fundamentals have been grasped that mastery can be obtained. Each new skill serves as the building block for the skills that follow. As each brick is placed, the foundation of knowledge grows and a fully-rounded education emerges. One avenue for learning basic techniques [...]]]></description>
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		<title>A Pastry Chef Course Often Stands Above the Rest</title>
		<link>http://cmiiw.info/culinary-arts-schools/a-pastry-chef-course-often-stands-above-the-rest</link>
		<comments>http://cmiiw.info/culinary-arts-schools/a-pastry-chef-course-often-stands-above-the-rest#comments</comments>
		<pubDate>Wed, 23 Jun 2010 20:30:37 +0000</pubDate>
		<dc:creator>administrator</dc:creator>
				<category><![CDATA[culinary arts schools]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[cooking]]></category>
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		<description><![CDATA[The job market today is a difficult one to say the least. It is very important to make sure that you are training in a field that has the demand to support the high tuition costs of most schools today for the help www.chef-123.com. Really, it is all about getting enough bangs for your buck. [...]]]></description>
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