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	<title>Instant Chef! &#187; Blogroll</title>
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		<title>Is Molecular Gastronomy the New Mainstream?</title>
		<link></link>
		<comments>#comments</comments>
		<pubDate>Wed, 21 Mar 2007 15:11:24 +0000</pubDate>
		<dc:creator>Administrator</dc:creator>
				<category><![CDATA[Blogroll]]></category>

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		<description><![CDATA[I love Michael Ruhlman&#8217;s blog &#8212; his writing is fascinating, his guest bloggers are among some of my favorite chefs and authors, and even his comment sections drag in a fascinating array of comments from lay foodies and serious chefs alike &#8212; and not a one of them is afraid of an argument. 
A great [...]]]></description>
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		<title>Kitchen Garden Part 1: What to Grow?</title>
		<link>http://www.instant-chef.com/articles/kitchen-garden-part-1-what-to-grow</link>
		<comments>http://www.instant-chef.com/articles/kitchen-garden-part-1-what-to-grow#comments</comments>
		<pubDate>Mon, 20 Mar 2006 10:55:24 +0000</pubDate>
		<dc:creator>chromepoet</dc:creator>
				<category><![CDATA[Blogroll]]></category>
		<category><![CDATA[Kitchen Garden]]></category>

		<guid isPermaLink="false">http://www.instant-chef.com/?p=62</guid>
		<description><![CDATA[Time to plan the kitchen garden. Actually, today marks a late start. Next month, some seeds get planted for their indoor head start. To get the seeds in time, it is time to order.

A kitchen garden, however modest or grand, brings with it a nice sense of satisfaction and a good deal of good food. [...]]]></description>
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		<title>Baking Bread</title>
		<link>http://www.instant-chef.com/articles/baking-bread</link>
		<comments>http://www.instant-chef.com/articles/baking-bread#comments</comments>
		<pubDate>Wed, 30 Nov 2005 01:41:17 +0000</pubDate>
		<dc:creator>chromepoet</dc:creator>
				<category><![CDATA[Baking]]></category>
		<category><![CDATA[Blogroll]]></category>
		<category><![CDATA[Ethnic Cuisines]]></category>

		<guid isPermaLink="false">http://www.instant-chef.com/?p=48</guid>
		<description><![CDATA[Bread can make you a hero. It comes together easily and fast, if you do not count time waiting for it to proof. Yet, it can make new friends and impress enemies. With four basic ingredients: flour, water, yeast and a touch of salt, you get a classic, good, bread dough. Bake it with the [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>What Training Do I Need to Become a Chef?</title>
		<link>http://www.instant-chef.com/articles/what-training-do-i-need-to-become-a-chef</link>
		<comments>http://www.instant-chef.com/articles/what-training-do-i-need-to-become-a-chef#comments</comments>
		<pubDate>Sun, 27 Mar 2005 06:07:25 +0000</pubDate>
		<dc:creator>Administrator</dc:creator>
				<category><![CDATA[Blogroll]]></category>

		<guid isPermaLink="false">http://www.instant-chef.com/articles/what-training-do-i-need-to-become-a-chef</guid>
		<description><![CDATA[Ready to stand on your feet up to 70 hours a week in 95-degree plus heat? Up to working with all types of people in a sometimes-frantic atmosphere and at an always-hectic pace? Prepared to wait years before you reach the top of your profession? If you can answer â€œyesâ€ to these questions, you are [...]]]></description>
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		<title>What Can a Chef Earn?</title>
		<link>http://www.instant-chef.com/articles/what-can-a-chef-earn</link>
		<comments>http://www.instant-chef.com/articles/what-can-a-chef-earn#comments</comments>
		<pubDate>Sun, 27 Mar 2005 06:06:52 +0000</pubDate>
		<dc:creator>Administrator</dc:creator>
				<category><![CDATA[Blogroll]]></category>

		<guid isPermaLink="false">http://www.instant-chef.com/articles/what-can-a-chef-earn</guid>
		<description><![CDATA[Chefâ€™s wages vary considerably. Wolfgang Puckâ€™s 12 restaurants brought in $12.2 million last year, The Food Channelâ€™s Emeril Lagasse made $7 million, and the â€œenfant terrible of French cookingâ€ Jean-Georges Vongerichten went home with $3 million. 

And then thereâ€™s the â€œrealâ€ world: The median hourly earnings of chefs two years ago was $13.43, with the [...]]]></description>
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		<title>What are Specialty Chefs?</title>
		<link>http://www.instant-chef.com/articles/what-are-specialty-chefs</link>
		<comments>http://www.instant-chef.com/articles/what-are-specialty-chefs#comments</comments>
		<pubDate>Sun, 27 Mar 2005 06:06:15 +0000</pubDate>
		<dc:creator>Administrator</dc:creator>
				<category><![CDATA[Blogroll]]></category>

		<guid isPermaLink="false">http://www.instant-chef.com/articles/what-are-specialty-chefs</guid>
		<description><![CDATA[There are a number of specializations you can go into as a chef. There are no rules that say you have to be the executive or sous chef, chronically loaded down with an incredible amount of responsibility. If you are one of those creative cooks whoâ€™d rather be a little lower down the ladder but [...]]]></description>
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		<title>The Difference Between a Chef and a Cook</title>
		<link>http://www.instant-chef.com/articles/the-difference-between-a-chef-and-a-cook</link>
		<comments>http://www.instant-chef.com/articles/the-difference-between-a-chef-and-a-cook#comments</comments>
		<pubDate>Sun, 27 Mar 2005 06:03:46 +0000</pubDate>
		<dc:creator>Administrator</dc:creator>
				<category><![CDATA[Blogroll]]></category>

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		<description><![CDATA[As in the yet-to-be famous, (un)known saying, â€œYou can take the chef out of the cook, but you canâ€™t take the cook out of the chef.â€ In other words, being a cook is not synonymous with being a chef. A chef is a cook, but a cook is not necessarily a chef. 

Yep, itâ€™s true [...]]]></description>
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		<title>Out-of-the-Ordinary Chef Positions</title>
		<link>http://www.instant-chef.com/articles/out-of-the-ordinary-chef-positions</link>
		<comments>http://www.instant-chef.com/articles/out-of-the-ordinary-chef-positions#comments</comments>
		<pubDate>Sun, 27 Mar 2005 06:03:18 +0000</pubDate>
		<dc:creator>Administrator</dc:creator>
				<category><![CDATA[Blogroll]]></category>

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		<description><![CDATA[Some chef positions warrant more than just a casual, glancing interest. Here are a few unusual positions chefs hold that exemplify what is possible out there in the Big Wide World for those inspired by the culinary arts:

Walter Scheib III â€“ White House Executive Chef
The White House Executive Chef position does not necessarily change during [...]]]></description>
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		<title>Knives â€“ The Chef&#8217;s Main Tools of the Trade</title>
		<link>http://www.instant-chef.com/articles/knives-the-chefs-main-tools-of-the-trade</link>
		<comments>http://www.instant-chef.com/articles/knives-the-chefs-main-tools-of-the-trade#comments</comments>
		<pubDate>Sun, 27 Mar 2005 06:02:38 +0000</pubDate>
		<dc:creator>Administrator</dc:creator>
				<category><![CDATA[Blogroll]]></category>

		<guid isPermaLink="false">http://www.instant-chef.com/articles/knives-%e2%80%93-the-chefs-main-tools-of-the-trade</guid>
		<description><![CDATA[Everyone knows that the very most important tools to a chef are knives. Forget about the cheap, disposable paring knives used by the dozens by restaurant line servers. An executive chef leans more toward the likes of the Denka No Hoto chef knives that run about $430 for a handmade 13&#8243; piece of cutlery touted [...]]]></description>
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		<title>How to Become a Freelance Chef</title>
		<link>http://www.instant-chef.com/articles/how-to-become-a-freelance-chef</link>
		<comments>http://www.instant-chef.com/articles/how-to-become-a-freelance-chef#comments</comments>
		<pubDate>Sun, 27 Mar 2005 06:01:22 +0000</pubDate>
		<dc:creator>Administrator</dc:creator>
				<category><![CDATA[Blogroll]]></category>

		<guid isPermaLink="false">http://www.instant-chef.com/articles/how-to-become-a-freelance-chef</guid>
		<description><![CDATA[Becoming a freelance chef does not mean that just knowing how to cook automatically qualifies you to go into someoneâ€™s home and cook for them. Obtaining the necessary industry (yes, it is an industry!) knowledge through a comprehensive training program puts you way ahead of the game. Knowing how to market yourself as well as [...]]]></description>
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