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The Real Making of a Chef | The Trials of Becoming a Certified Chef de Cuisine

The Trials of Becoming a Certified Chef de Cuisine

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The Real Making of a Chef | The Trials of Becoming a Certified Chef de Cuisine | therealmakingofachef.wordpress.com Reviews
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The Trials of Becoming a Certified Chef de Cuisine
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The Real Making of a Chef | The Trials of Becoming a Certified Chef de Cuisine | therealmakingofachef.wordpress.com Reviews

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The Trials of Becoming a Certified Chef de Cuisine

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Italy, and how every practice can’t be perfect | The Real Making of a Chef

https://therealmakingofachef.wordpress.com/2010/02/15/italy-and-how-every-practice-cant-be-perfect

The Real Making of a Chef. The Trials of Becoming a Certified Chef de Cuisine. Italy, and how every practice can’t be perfect. February 15, 2010. I’m starting to feel the pressure. I’m not as bad today as I was yesterday, but the nerves are starting to build up and give me the twinges of anxiety I grew so fond of years ago. I need to figure out how to mellow them out. Here was my menu:. Paparadelle with Fresh Tomato Sauce and House-made Italian Sausage. So if I was so on task, why did this fall apart?

2

The Home Stretch… | The Real Making of a Chef

https://therealmakingofachef.wordpress.com/2010/03/08/the-home-stretch

The Real Making of a Chef. The Trials of Becoming a Certified Chef de Cuisine. The Home Stretch…. March 8, 2010. Well folks, believe it or not, I only have four more days until I leave. Seven days until the exam starts. Am I panicked? No Am I ready? Not really. Will I be ready? I believe so. Will I be panicked? Here’s the scoop:. Onion Tart with Salad. Baked or Grilled Sea Bass. Let’s start with baking:. I have done all the nutritional analysis for the menu, and everything works. However, I do believ...

3

How 4:30am is becoming routine | The Real Making of a Chef

https://therealmakingofachef.wordpress.com/2010/02/21/how-430am-is-becoming-routine

The Real Making of a Chef. The Trials of Becoming a Certified Chef de Cuisine. How 4:30am is becoming routine. February 21, 2010. It’s now less than a month until the exam, and I am in full practice mode. This past week, I practiced four days, completing my Nutritional Cooking exam as well as the Garde Manger exam. Let’s just say that once Saturday rolled around, I was exhausted. Walnut, Cucumber and Yogurt Soup. Orange and Tarragon Sorbet, Honey Tuille, Dried Fruit Compote and Blood Orange Salad. Tomorr...

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About | When it’s time to grown up....

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When it’s time to grown up…. This blog is designed to show college students it is possible to make meals that require no microwave. It is basically my journey to transition from frozen foods of college to real home cooked meals as an independent adult. I’m interested in this because I love everything about food and how it’s made but I really don’t know how to cook! Be the first to comment! Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Learnin...

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September | 2010 | When it’s time to grown up....

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When it’s time to grown up…. My first cooking class! It’s cheese steak time! After many days of impatiently waiting, it was finally Saturday and it was time to go to Phoenix Cooks. My best friend, Ari and I got up super early, showered, skipped breakfast and started driving! I wanted to be one of the first people to get in! As we walked in they gave us culinary inspired swag bags and we chose a wine glass! I choose the biggest one I could! This plate is genius! I wish I would have invented it myself!

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My first cooking class! It’s cheese steak time! | When it’s time to grown up....

https://roxannelopez.wordpress.com/2010/09/09/my-first-cooking-class

When it’s time to grown up…. My first cooking class! It’s cheese steak time! After many days of impatiently waiting, it was finally Saturday and it was time to go to Phoenix Cooks. My best friend, Ari and I got up super early, showered, skipped breakfast and started driving! I wanted to be one of the first people to get in! As we walked in they gave us culinary inspired swag bags and we chose a wine glass! I choose the biggest one I could! This plate is genius! I wish I would have invented it myself!

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Learning from the professionals @ Phoenix Cooks! | When it’s time to grown up....

https://roxannelopez.wordpress.com/2010/09/01/learning-from-the-professionals-phoenix-cooks

When it’s time to grown up…. Learning from the professionals @ Phoenix Cooks! On Tuesday I was ecstatic to find out that my best friend’s mom had got us tickets to Phoenix Cooks. On Saturday, Sept. 4! First of all, it’s at the JW Marriott Desert Ridge. Which is a beautiful, relatively new resort that I have never been to! It’s only $8 if you register online, $10 the day of (both in my student budget) and a perfect way to start my cooking journey. I read that they go fast and of course they only...I have ...

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The Real Making of a Chef | The Trials of Becoming a Certified Chef de Cuisine

The Real Making of a Chef. The Trials of Becoming a Certified Chef de Cuisine. The Home Stretch…. March 8, 2010. Well folks, believe it or not, I only have four more days until I leave. Seven days until the exam starts. Am I panicked? No Am I ready? Not really. Will I be ready? I believe so. Will I be panicked? Here’s the scoop:. Onion Tart with Salad. Baked or Grilled Sea Bass. Let’s start with baking:. I have done all the nutritional analysis for the menu, and everything works. However, I do believ...

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