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Cooking
fromTasting Table
3 days ago

This Is Why Bakery Desserts Always Look Better Than Yours - Tasting Table

Pastry chefs achieve consistent, high-quality desserts through years of training, scientific precision, and practiced technique.
London food
fromTime Out London
1 week ago

Monica Galetti is launching a new restaurant in Primrose Hill

Monica Galetti is launching 130 Primrose, a social enterprise restaurant in London to train and employ people affected by homelessness.
Education
fromOlive Oil Times
1 month ago

Sommelier Program Returns to New York for 10th Edition

The Olive Oil Times Education Lab's Sommelier Certificate Program returns to New York for its 10th annual edition, focusing on olive oil education.
#workforce-development
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Cooking
fromIrish Independent
3 months ago

Real Health: 'If I need energy I use green foods, if I need comfort I go for red ingredients' - Chef Eunice Power

Eunice Power combined formal hospitality training, international experience, and self-teaching to build a cooking career while balancing family and working from home.
Cooking
fromTasting Table
4 months ago

Why Sushi-Making Is Such A Difficult Cooking Technique To Master - Tasting Table

Mastering sushi requires technical precision, deep ingredient knowledge, and at least a decade of apprenticeship to reach head chef proficiency.
fromwww.esquire.com
6 months ago

Mario Carbone Shares His 5 Favorite Dishes That Inspired Him to Go Global

My first taste of the big leagues was when I worked at Mario Batali's restaurant Babbo. Interning at the hottest restaurant in New York at the time was such a formative experience. The signature dish there was beef-cheek ravioli, with a sauce made from crushed squab livers. I had never seen food like that before, and everything about that experience shaped me as both a chef and an entrepreneur.
Food & drink
LA food
fromTasting Table
10 months ago

How Bobby Flay's Culinary Training Shaped His Signature Cooking Style - Tasting Table

Bobby Flay's culinary training melded French techniques with Southwestern flavors, forming his unique cooking style.
Everyday cooking
fromFood & Beverage Magazine
1 year ago

More than 120 Whole Foods Market Team Members Graduate from Artisan Pizza-Making Apprentice Program

Whole Foods Market graduates 121 Team Members from its Pizzaioli Apprentice Program, enhancing skills and customer experience.
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