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Being a Chef: 15 Pros and Cons

  • by Chef Rick Powless
  • Posted on March 2, 2017

15 pros and cons of being a chef or cook in a professional kitchen, according…

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  • Foodie Facts

Ghee

  • by Chef Rick Powless
  • Posted on March 2, 2017March 2, 2017

Ghee is a class of clarified butter that originated in ancient India and is commonly used in South Asian, Iranian and Arabic cuisines, traditional medicine,…

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  • Today in Food History

Today in Food History

  • by Chef Rick Powless
  • Posted on March 2, 2017March 2, 2017

  Also, on this day in 1865 John James McLaughlin was born (died Jan 28, 1914).…

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  • Professional

Canada’s 100 Best Restaurants 2017 | Canada’s 100 Best | Restaurants, Recipes, Chefs & More

  • by Chef Rick Powless
  • Posted on March 1, 2017

Canada’s 100 Best Restaurants 2017 as chosen by our prestigious panel of national and local…

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  • Professional

Bad Restaurant Experiences: Diners Share 22 of Their Worst Experiences

  • by Chef Rick Powless
  • Posted on March 1, 2017

Diners share 22 bad restaurant experiences, from terrible food and service to filthy premises and…

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  • Uncategorized

Sea Urchin

  • by Chef Rick Powless
  • Posted on March 1, 2017March 1, 2017

Sea urchins or urchins, archaically called sea hedgehogs, are small, spiny, globular animals that, with their close kin, such as sand…

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  • Today in Food History

Today in Food History

  • by Chef Rick Powless
  • Posted on March 1, 2017March 1, 2017

  Also, on this day in 1784 E. Kidner opened the first cooking school in Great…

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  • Professional

Line Cook Job – What it Actually Takes to be a Line Cook

  • by Chef Rick Powless
  • Posted on February 28, 2017

A line-cook for many years writes an open letter to restaurant guests all over the…

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  • Food Tips

Chopsticks Rules: 18 Things Not to Do with Chopsticks

  • by Chef Rick Powless
  • Posted on February 28, 2017

Find out what you’ve been doing wrong when it comes to eating with chopsticks. Source:…

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  • Foodie Facts

Forbidden Rice

  • by Chef Rick Powless
  • Posted on February 28, 2017February 28, 2017

You may have seen black rice, sometimes described with luxurious-sounding names like “forbidden rice” or…

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