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Category: Professional

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‘Why Can’t Daddy Have a Normal Job?’ | The Huffington Post

  • by Chef Rick Powless
  • Posted on February 9, 2017

Source: ‘Why Can’t Daddy Have a Normal Job?’ | The Huffington Post

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  • Professional

The Modern Day Brigade de Cuisine : The Reluctant Gourmet

  • by Chef Rick Powless
  • Posted on February 7, 2017

What is the culinary brigade system and how much has it changed from years ago…

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  • Professional

Escoffier Kitchen Brigade System Then and Now : The Reluctant Gourmet

  • by Chef Rick Powless
  • Posted on February 7, 2017

Learn why Chef Auguste Escoffier created the Kitchen Brigade System that is still used in…

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  • Professional

Marrying a chef? What you need to know before saying “I do” | Chef and Steward®

  • by Chef Rick Powless
  • Posted on February 5, 2017

As Chef half of this duo, I hardly get a chance to write directly on…

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  • Professional

We Need to Talk About Mental Health in the Kitchen | MUNCHIES

  • by Chef Rick Powless
  • Posted on February 5, 2017

The isolated reality of being a chef can lead to depression. While the rest of…

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  • Professional

Is cooking school worth the time and cost? | Toronto Star

  • by Chef Rick Powless
  • Posted on February 5, 2017

Students are lured into cooking school by television programs that idealize restaurant life with celebrity…

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  • Professional

The Advice Chefs Would Give Their Younger Self

  • by Chef Rick Powless
  • Posted on January 31, 2017

What advice would you give your younger self? Seven chefs across the United States where…

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  • Professional

SALUTE TO THE DISHWASHER – Harvest America Ventures

  • by Chef Rick Powless
  • Posted on January 27, 2017

Typically discounted, often maligned, frequently abused, and rarely appreciated (until he or she doesn’t show…

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  • Professional

Kitchen Jobs – How Restaurants Work – Thrillist

  • by Chef Rick Powless
  • Posted on January 19, 2017

Ever wonder what the hell everyone in a restaurant kitchen is actually doing? Source: Kitchen…

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  • Professional

A Rant on Crappy Managers – Chris Hill

  • by Chef Rick Powless
  • Posted on January 19, 2017

Let me set the scene. It’s a busy night at the restaurant. Your station has…

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