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Making the Time to Be Great – We Are Chefs

  • by Chef Rick Powless
  • Posted on February 5, 2018

via Making the Time to Be Great – We Are Chefs

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  • Professional

Hundreds of chefs from around the world, all in chef whites, attend Paul Bocuse’s funeral in Lyon

  • by Chef Rick Powless
  • Posted on February 1, 2018

via Hundreds of chefs from around the world, all in chef whites, attend Paul Bocuse’s…

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  • Professional

MARVELING AT KITCHEN CRAFTSPERSONS – Harvest America Ventures

  • by Chef Rick Powless
  • Posted on January 27, 2018

via MARVELING AT KITCHEN CRAFTSPERSONS – Harvest America Ventures

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  • Professional

Why You Shouldn’t Become a Chef – Chris Hill

  • by Chef Rick Powless
  • Posted on January 25, 2018

via Why You Shouldn’t Become a Chef – Chris Hill

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  • Professional

THE IMPORTANCE OF PAUL BOCUSE – Harvest America Ventures

  • by Chef Rick Powless
  • Posted on January 23, 2018

via THE IMPORTANCE OF PAUL BOCUSE – Harvest America Ventures

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  • Professional

A Chef’s Resolutions For 2018 ‹ We Are Chefs ‹ Reader — WordPress.com

  • by Chef Rick Powless
  • Posted on January 20, 2018

via A Chef’s Resolutions For 2018 ‹ We Are Chefs ‹ Reader — WordPress.com

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  • Professional

RESTAURANTS – PAY ATTENTION TO FIRST AND LAST IMPRESSIONS – Harvest America Ventures

  • by Chef Rick Powless
  • Posted on January 17, 2018

via RESTAURANTS – PAY ATTENTION TO FIRST AND LAST IMPRESSIONS – Harvest America Ventures

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  • Professional

IS THE KITCHEN A COOK’S “SAFE PLACE”? – Harvest America Ventures

  • by Chef Rick Powless
  • Posted on January 16, 2018

via IS THE KITCHEN A COOK’S “SAFE PLACE”? – Harvest America Ventures

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  • Professional

Meet The Fearless Cook Who Secretly Fed — And Funded — The Civil Rights Movement : The Salt : NPR

  • by Chef Rick Powless
  • Posted on January 16, 2018

via Meet The Fearless Cook Who Secretly Fed — And Funded — The Civil Rights…

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  • Professional

To Survive in Tough Times, Restaurants Turn to Data-Mining – The New York Times

  • by Chef Rick Powless
  • Posted on January 9, 2018

via To Survive in Tough Times, Restaurants Turn to Data-Mining – The New York Times

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