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	<title>Robert Reynolds Chefs Studio</title>
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	<description>Offering French and Italian Culinary Training in Portland</description>
	<pubDate>Tue, 11 Nov 2008 17:12:11 +0000</pubDate>
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		<title>Classes, dinners now &#038; tenderness from France</title>
		<link>http://thechefstudio.com/CookingSchool/2008/11/nov-classes-dinners-note-from-france/</link>
		<comments>http://thechefstudio.com/CookingSchool/2008/11/nov-classes-dinners-note-from-france/#comments</comments>
		<pubDate>Tue, 11 Nov 2008 02:20:15 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
		
		<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=365</guid>
		<description><![CDATA[



HOLIDAY COOKING CLASSES
The holidays approach this year with the prospect of a new outlook that demands new thinking, so it might make sense to focus on the table at the center of our lives, where we gather to save the best part of the day for ourselves, to share, talk, and think about bounty and [...]]]></description>
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		<title>The language of memory</title>
		<link>http://thechefstudio.com/CookingSchool/2008/11/the-language-of-memory/</link>
		<comments>http://thechefstudio.com/CookingSchool/2008/11/the-language-of-memory/#comments</comments>
		<pubDate>Fri, 07 Nov 2008 15:44:16 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
		
		<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=347</guid>
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  I don&#8217;t know how or why particular tastes morph into food memories, but we do return to specific pleasures. What students call &#8220;Pork bread&#8221; has become like that. I wonder if the desire to revisit certain tastes is triggered by the drinking water, or if it lies dormant somewhere in a photographic memory, so that [...]]]></description>
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		<item>
		<title>In defense of eggplant</title>
		<link>http://thechefstudio.com/CookingSchool/2008/10/in-defense-of-eggplant/</link>
		<comments>http://thechefstudio.com/CookingSchool/2008/10/in-defense-of-eggplant/#comments</comments>
		<pubDate>Tue, 28 Oct 2008 01:02:48 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
		
		<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=317</guid>
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I read recently that a food writer didn’t like eggplant because it made their tongue sting. People often have a similar response to eggplant but I love it for it’s sweet and creamy qualities. I’ve had my share of eggplant improperly prepared, and wondered where the food writer had been.
When I see eggplant on a [...]]]></description>
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		<item>
		<title>Paley&#8217;s Place Cookbook</title>
		<link>http://thechefstudio.com/CookingSchool/2008/10/paleys-place-cookbook/</link>
		<comments>http://thechefstudio.com/CookingSchool/2008/10/paleys-place-cookbook/#comments</comments>
		<pubDate>Fri, 24 Oct 2008 17:13:36 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
		
		<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=311</guid>
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The Paley’s Place Cookbook: Recipes and Stories from the Pacific Northwest, written in collaboration with Robert Reynolds, celebrates Kimberly and Vitaly Paley’s deeply personal approach to food and wine. Vitaly has adapted his recipes for the home cook.  Kimberly’s thoughtful wine pairings identify and describe well-matched styles and makers from the Pacific Northwest and France.
An emphasis on [...]]]></description>
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		<title>A jewel of a pear tart</title>
		<link>http://thechefstudio.com/CookingSchool/2008/10/a-jewel-of-a-pear-tart/</link>
		<comments>http://thechefstudio.com/CookingSchool/2008/10/a-jewel-of-a-pear-tart/#comments</comments>
		<pubDate>Mon, 20 Oct 2008 04:35:32 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
		
		<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=299</guid>
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Of all the seasonal and local Oregon foods we prepared at the Studio in Portland this week, the thing that most caught my attention was a pear tart. It completed a menu that began with little pancakes made from a pumpkin I found at the Farmer’s market, and topped with ham and Gruyere cheese. That [...]]]></description>
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		<title>Small Wonders</title>
		<link>http://thechefstudio.com/CookingSchool/2008/10/small-wonders/</link>
		<comments>http://thechefstudio.com/CookingSchool/2008/10/small-wonders/#comments</comments>
		<pubDate>Mon, 13 Oct 2008 18:19:24 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
		
		<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=281</guid>
		<description><![CDATA[



With the change of season we begin to anticipate re-experiencing the flavors of autumn.  It can be a dilemma to have to choose between the last of the peaches (in a season that yielded perfect stone fruit) and the first of the apples. When you taste those new foods again for the first time of [...]]]></description>
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		<title>Wild mushroom flan - an exercise in flavor</title>
		<link>http://thechefstudio.com/CookingSchool/2008/10/wild-mushroom-flan-an-exercise-in-flavor/</link>
		<comments>http://thechefstudio.com/CookingSchool/2008/10/wild-mushroom-flan-an-exercise-in-flavor/#comments</comments>
		<pubDate>Sun, 05 Oct 2008 23:13:59 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
		
		<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=260</guid>
		<description><![CDATA[

 
This week one of the students brought a large bag of wild mushrooms he’d collected while foraging with a mycological group in an area around Mount Hood. He arrived with a couple of varieties, all aromatic, pristine, firm, and not soggy. I suggested that we use some to make custards.
 
We set to work cleaning them, [...]]]></description>
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		<item>
		<title>Conversation with an egg</title>
		<link>http://thechefstudio.com/CookingSchool/2008/09/conversation-with-an-egg/</link>
		<comments>http://thechefstudio.com/CookingSchool/2008/09/conversation-with-an-egg/#comments</comments>
		<pubDate>Mon, 29 Sep 2008 16:58:35 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
		
		<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=233</guid>
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Because the egg is perfect in all ways, it is only left to us to ask, “What can you become?”
 
It’s a lovely Fall Monday morning illuminated by that special golden hue the sun lends this time of year. The dog is still in bed. The special parade of school bound children has passed my house.  My [...]]]></description>
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		<item>
		<title>&#8220;Any fool can make a roast &#8230;.&#8221;</title>
		<link>http://thechefstudio.com/CookingSchool/2008/09/any-fool-can-make-a-roast/</link>
		<comments>http://thechefstudio.com/CookingSchool/2008/09/any-fool-can-make-a-roast/#comments</comments>
		<pubDate>Fri, 12 Sep 2008 22:05:27 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=199</guid>
		<description><![CDATA[
  
Josephine Araldo used to say, &#8220;but it takes a genius to know how to use leftovers.” What she meant was that the skill of cooking is based in one part on resourcefulness -knowing how to make use of ingredients - and secondly in applying good cooking skills. 
I offer two courses starting next week that give [...]]]></description>
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		</item>
		<item>
		<title>1-day Cooking Workshops</title>
		<link>http://thechefstudio.com/CookingSchool/2008/09/cooking-workshops-portland-oregon/</link>
		<comments>http://thechefstudio.com/CookingSchool/2008/09/cooking-workshops-portland-oregon/#comments</comments>
		<pubDate>Mon, 08 Sep 2008 16:22:10 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
		
		<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=179</guid>
		<description><![CDATA[


COOKING WORKSHOPS AT THE CHEF STUDIO

We help make good cooks,
and our schedule is flexible.


Here is an opportunity to join in a professional class without a big time commitment.
Drop in for 1 day, or for a week of classes created to train professionals. Focus on what it takes to cook well. Every day we examine menu [...]]]></description>
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