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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>
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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>Cuban Influence on South Florida Cooking</title>
		<link>http://cmiiw.info/culinary-arts/cuban-influence-on-south-florida-cooking</link>
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		<pubDate>Tue, 22 Jun 2010 20:32:16 +0000</pubDate>
		<dc:creator>administrator</dc:creator>
				<category><![CDATA[culinary arts]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[Cuban Cooking]]></category>
		<category><![CDATA[Cuban food]]></category>
		<category><![CDATA[culinary]]></category>
		<category><![CDATA[florida]]></category>
		<category><![CDATA[Hospitality]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[South Florida]]></category>

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		<description><![CDATA[Cuban Influence on South Florida Cooking Bistec de Puerco. Bacan. Ropa vieja. Picadillo. If you know these dishes, then you know Cuban cuisine. You also know that Cuban cuisine is a delicious treat filled with quality ingredients and simple, but incredible flavors. It’s not available in many parts of the United States, but there is [...]]]></description>
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		<title>Cooking School &#8211; A Good Investment For Learning</title>
		<link>http://cmiiw.info/culinary-arts/cooking-school-a-good-investment-for-learning</link>
		<comments>http://cmiiw.info/culinary-arts/cooking-school-a-good-investment-for-learning#comments</comments>
		<pubDate>Tue, 15 Jun 2010 20:32:28 +0000</pubDate>
		<dc:creator>administrator</dc:creator>
				<category><![CDATA[culinary arts]]></category>
		<category><![CDATA[Alaska]]></category>
		<category><![CDATA[cooking school]]></category>
		<category><![CDATA[culinary]]></category>
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		<category><![CDATA[hotel]]></category>
		<category><![CDATA[of]]></category>
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		<category><![CDATA[UAA]]></category>
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		<description><![CDATA[For some people, an education in culinary arts institutes or cooking schools can improve their quality of life. This is regardless of whether the student is just taking a few classes to improve on his cooking skills or genuinely interested to pursue a degree course. It also does not matter if the person was born [...]]]></description>
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		<title>All About Becoming a Sous Chef</title>
		<link>http://cmiiw.info/culinary-arts/all-about-becoming-a-sous-chef</link>
		<comments>http://cmiiw.info/culinary-arts/all-about-becoming-a-sous-chef#comments</comments>
		<pubDate>Fri, 11 Jun 2010 20:32:20 +0000</pubDate>
		<dc:creator>administrator</dc:creator>
				<category><![CDATA[culinary arts]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[culinary]]></category>
		<category><![CDATA[executive chef]]></category>
		<category><![CDATA[food service industry]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[sous chef career]]></category>

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		<description><![CDATA[A sous chef is a ranking on the chef hierarchy just below an executive chef or chef of cuisine. The word &#8220;sous&#8221; is French for &#8220;under&#8221;, related to the word &#8220;sub&#8221; in English; so a sous chef is second-in-command after the executive chef. The sous chef is directly in charge of kitchen production. Because the [...]]]></description>
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		<title>Chef de Partie : Career, Roles &amp; Responsibilities</title>
		<link>http://cmiiw.info/culinary-arts/chef-de-partie-career-roles-responsibilities</link>
		<comments>http://cmiiw.info/culinary-arts/chef-de-partie-career-roles-responsibilities#comments</comments>
		<pubDate>Thu, 10 Jun 2010 20:32:20 +0000</pubDate>
		<dc:creator>administrator</dc:creator>
				<category><![CDATA[culinary arts]]></category>
		<category><![CDATA[career as chef de partie]]></category>
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		<category><![CDATA[culinary]]></category>
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		<category><![CDATA[responsibilities of chef de partie]]></category>
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		<description><![CDATA[Also referred to as a ‘station chef’ or a ‘line cook’, the Chef de Partie has the responsibility for the food production management of a specific kitchen section. Chef de Partie work in larger kitchens where there are a number of sections to handle and supervise. Each separate section of the kitchen is also known [...]]]></description>
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