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Entrepreneur
March 2005
Sara Wilson
What's New 03/05 This franchise offers classes for budding chefs. mark for My Articles similar articles
Food Processing
May 2005
David Feder
Front Burner: Just Des Artes The Research Chefs Association describes a quantum leap in food technology with its definition of culinology as "the blending of culinary arts and food science." mark for My Articles similar articles
Inc.
October 2008
Hannah Clark Steiman
Let's Get Together How to persuade workers to cut costs. mark for My Articles similar articles
Registered Rep.
February 28, 2012
Joshua Brown
Reformed Broker: Practice Nightmares When I watch the show Kitchen Nightmares, I can't help thinking about the obvious parallels with running an asset management or investment advisory practice. mark for My Articles similar articles
Salon.com
December 18, 2001
Brian Libby
Michael Romano One of New York's top chefs talks about cooking on Sept. 11, kitchen piracy and why food shouldn't be an intellectual experience... mark for My Articles similar articles
AskMen.com
Gregory Cartier
21 Questions With Chef Anthony Bourdain The author of A Cook's Tour dishes the dirt on celebrity chefs, food, restaurants, travel, and anything else the interviewer tosses onto his plate. mark for My Articles similar articles
AskMen.com
James Raiswell
6 Influential Celebrity Chefs Each has his own style and his own lasting contribution to the culinary world, but there's a whole lot more to them than just what they cook. mark for My Articles similar articles
BusinessWeek
April 18, 2005
Jane Black
Come Home To Your Own Chef For workaholics and busy families, it's worth it to let a pro do the cooking. mark for My Articles similar articles
Prepared Foods
May 1, 2005
J. Hugh McEvoy
Ingredient Challenges: The Chef's Edge: Food Lab vs. Test Kitchen: Art or Science? It is tempting to claim that either chefs or food developers are the dominating force behind a good-tasting, well-received prepared food. However, food professionals say that it takes both camps to make a product consumers find inviting. mark for My Articles similar articles
Seasoned Cooking
June 2006
Matthew Tarantini
New Beginnings A new Canadian chef goes off to training in London and shares his kitchen stories as well as his travel anecdotes. mark for My Articles similar articles
AskMen.com
Joseph Moritz
Renegade Chefs Here's the lowdown on a few James Deans of the kitchen to help inspire your own rebellious spice-rack endeavors. mark for My Articles similar articles
AskMen.com
August 8, 2006
James Raiswell
Keep Up In A Gourmet Cuisine Conversation Understanding a few basic terms, names and a few rules of what not to say should help you bluff your way through a fine-cuisine conversation. mark for My Articles similar articles
Prepared Foods
November 2007
Chef J. (a.k.a. Hugh McEvoy)
Article: Crafting In-vogue Foods For successful chefs, courage is the primary secret ingredient. mark for My Articles similar articles
BusinessWeek
February 13, 2006
Carol Matlack
They Came, They Cooked, They Conquered Star-studded French chefs are building global empires. mark for My Articles similar articles
InternetNews
August 1, 2007
Sean Michael Kerner
Iron Chef Black Hat Taking security vulnerability discovery from pressure cooker to gourmet sport. mark for My Articles similar articles
Job Journal
August 29, 2004
Julia Hollister
The Restaurant Field Serves Up Five-Star Careers TV chef and author Joanne Weir wants those considering culinary careers to know there is more to working in restaurants than washing greens. mark for My Articles similar articles
Popular Mechanics
September 2009
Kate Schweitzer
Molecular Chef: This is My Job Most chefs don't have scientists on speed dial -- but then again, most chefs aren't Alex Stupak. mark for My Articles similar articles
Entrepreneur
November 2009
Regina Schrambling
Why Now is the Time to Open a Restaurant Rents are dropping, talented chefs are up for grabs and, most important, smarter diners are looking for value, not glitz. mark for My Articles similar articles
AskMen.com
Gregory Cartier
31 More Questions With Tony Bourdain In Part I of this interview, Bourdain discussed Alain Ducasse, and what he thought of other chefs. This time around, he discusses Rocco DiSpirito, Jeffrey Chodorow, Emeril Lagasse, and everything he loves about Vietnam. mark for My Articles similar articles
AskMen.com
October 18, 2002
Gregory Cartier
The Celebrity Chef Phenomenon If Jamie Oliver is the future of the celebrity chef, we can rest easy, for we are in capable hands. Until the day that is, that he starts to market his line of frozen pizzas. mark for My Articles similar articles
Job Journal
November 16, 2008
Career Snapshot: Cook From fast food to elegant restaurants, there's a culinary career to suit every taste. mark for My Articles similar articles
AskMen.com
Salvatore Mann
Top 10: International Supper Clubs Forgotten for decades, supper clubs started making an comeback in the late '90s. And while today's supper clubs are as diverse as the times demand, they still retain the swanky allure of their original counterparts. And they may add to new incentive to globe-trekking. mark for My Articles similar articles
AskMen.com
August 23, 2002
Gregory Cartier
A Food Critic Experience A food critic is not the fantasy job that many assume it to be. mark for My Articles similar articles
Prepared Foods
November 1, 2006
Chef J. (a.k.a. Hugh McEvoy)
Coming Together The annual American Culinary Federation's national convention gathered chefs from the four corners of the earth -- who defined four hot trends. mark for My Articles similar articles
BusinessWeek
April 3, 2006
Amy Cortese
Cooking Up A Vacation Foodie travelers are causing a boom in hands-on culinary programs at hotels, restaurants, and cruise lines. mark for My Articles similar articles
Food Processing
March 2012
Diane Toops
Hail to the Chef Leading food & beverage companies employ great chefs to infuse retail products with innovation and creativity, convenience and chic. mark for My Articles similar articles
Chemistry World
June 1, 2015
Ali Bouzari
Better cooking through chemistry The need for innovation and creative problem-solving, both in restaurants and high-volume food processing, is greater than ever. mark for My Articles similar articles
BusinessWeek
November 24, 2003
John Rossant
Hungry In Paris? Head For A Hotel Restaurants in the city's gilded hostelries are attracting the best chefs. mark for My Articles similar articles