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Category: Professional

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A CHEF’S WISH LIST FOR CHRISTMAS – Harvest America Ventures

  • by Chef Rick Powless
  • Posted on November 26, 2017November 26, 2017

via A CHEF’S WISH LIST FOR CHRISTMAS – Harvest America Ventures

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  • Professional

THE OFTEN FORGOTTEN WORKHORSE OF THE KITCHEN – Harvest America Ventures

  • by Chef Rick Powless
  • Posted on November 21, 2017November 21, 2017

via THE OFTEN FORGOTTEN WORKHORSE OF THE KITCHEN – Harvest America Ventures

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  • Professional

HOW AN IDEA BECOMES A RESTAURANT DISH – Harvest America Ventures

  • by Chef Rick Powless
  • Posted on November 16, 2017November 16, 2017

via HOW AN IDEA BECOMES A RESTAURANT DISH – Harvest America Ventures

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  • Professional

I’ve Worked in Food for 20 Years. Now You Finally Care About Female Chefs?

  • by Chef Rick Powless
  • Posted on November 11, 2017November 11, 2017

via Amanda Cohen on Female Chefs and Sexual Harassment in the Food Industry

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  • Professional

THE LINE COOK’S ADRENALINE RUSH – Harvest America Ventures

  • by Chef Rick Powless
  • Posted on November 11, 2017November 11, 2017

via THE LINE COOK’S ADRENALINE RUSH – Harvest America Ventures

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  • Professional

The Restaurant Industry: 3 Keys to 86’ing Sexual Harassment & Creating a Safe Work Environment For Everyone – Chris Hill

  • by Chef Rick Powless
  • Posted on October 24, 2017

The restaurant industry struggles through scandals, sexual harassment and abuse of power. Here are 3…

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  • Professional

A CHEF’S EIGHT ESSENTIAL INGREDIENTS – #ONE – BUTTER – Harvest America Ventures

  • by Chef Rick Powless
  • Posted on October 24, 2017

Every cuisine has it’s own list of critical ingredients – ingredients that give a unique…

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  • Professional

Raw Beef Dishes: A Guide to 12 Dishes Around the World

  • by Chef Rick Powless
  • Posted on October 14, 2017

How many dishes can you name made with raw beef? Take a tour around the…

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  • Professional

Social Responsibility: Chefs Step Up to The Plate

  • by Chef Rick Powless
  • Posted on October 14, 2017

The role of chef is constantly shifting as we see them having a larger impact…

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  • Professional

BEING A LINE COOK IN THE 60’S – WHAT IT WAS LIKE – Harvest America Ventures

  • by Chef Rick Powless
  • Posted on October 13, 2017

The kitchen in the Buffalo Statler Hilton Hotel was in the sub-basement of this 1,200…

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