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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, 05 Jan 2010 15:34:58 +0000</pubDate>
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		<title>New Year&#8217;s 2010 - Begin Again</title>
		<link>http://thechefstudio.com/CookingSchool/2010/01/new-years-2010-begin-again/</link>
		<comments>http://thechefstudio.com/CookingSchool/2010/01/new-years-2010-begin-again/#comments</comments>
		<pubDate>Sun, 03 Jan 2010 19:00:18 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
		
		<category><![CDATA[Cooking]]></category>

		<category><![CDATA[Add new tag]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=972</guid>
		<description><![CDATA[

NEW YEAR’S 2010 - BEGIN AGAIN THE ADIEUX
I always enjoy reading this story around New Years. I wrote it in Paris on the occasion of a Sunday dinner with family, and it always reminds me that the point of cooking is what Josephine Araldo used to share with her students, “Things taste best when they [...]]]></description>
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		<item>
		<title>JANUARY DAY AND EVENING CLASSES AT THE CHEF STUDIO</title>
		<link>http://thechefstudio.com/CookingSchool/2009/12/january-day-and-evening-classes-at-the-chef-studio/</link>
		<comments>http://thechefstudio.com/CookingSchool/2009/12/january-day-and-evening-classes-at-the-chef-studio/#comments</comments>
		<pubDate>Thu, 31 Dec 2009 18:34:36 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
		
		<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=962</guid>
		<description><![CDATA[
BECOMING A COOK – DIPLOMA COURSES AT THE CHEF STUDIO

Robert Reynolds offers culinary training at the Chef studio in Portland, Oregon
[] Beginning January 11th,
[] Day time classes operate from 9 AM to 3 PM,
[] Tuesdays through Saturdays,
[] and evening classes are scheduled from 6 to 9 PM
[] either Mondays and Thursdays,
[] or, the same hours [...]]]></description>
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		<item>
		<title>Sublimely Savoie</title>
		<link>http://thechefstudio.com/CookingSchool/2009/11/sublimely-savoie/</link>
		<comments>http://thechefstudio.com/CookingSchool/2009/11/sublimely-savoie/#comments</comments>
		<pubDate>Sun, 08 Nov 2009 20:31:30 +0000</pubDate>
		<dc:creator>Camas</dc:creator>
		
		<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=883</guid>
		<description><![CDATA[ A few weeks ago, Tag, Nick, Porter, Simon and myself discoverd the indulgent diet of the French Alps.  Known as the Savoie region, this area bordering Italy and Switzerland is famous for its steep, snow covered mountains and comforting food.  It&#8217;s cheese country.  Abundant dairy cows feed a thriving cheese industry: Think Tomme de [...]]]></description>
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		<item>
		<title>Pasta=Life.</title>
		<link>http://thechefstudio.com/CookingSchool/2009/10/pastalife/</link>
		<comments>http://thechefstudio.com/CookingSchool/2009/10/pastalife/#comments</comments>
		<pubDate>Wed, 28 Oct 2009 01:35:48 +0000</pubDate>
		<dc:creator>Camas</dc:creator>
		
		<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=855</guid>
		<description><![CDATA[Today I walked into the Studio around lunch time to drop off some paperwork and a borrowed plate&#8211;it seems like I&#8217;m always stopping by the Studio to return a plate or a bowl that I&#8217;d brought home weeks ago filled with delicious Studio leftovers.  I&#8217;d been sick for the past few days, stuck in my [...]]]></description>
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		<title>Preparation and Reparation.</title>
		<link>http://thechefstudio.com/CookingSchool/2009/10/preparation-and-reparation/</link>
		<comments>http://thechefstudio.com/CookingSchool/2009/10/preparation-and-reparation/#comments</comments>
		<pubDate>Wed, 28 Oct 2009 00:23:02 +0000</pubDate>
		<dc:creator>Camas</dc:creator>
		
		<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=851</guid>
		<description><![CDATA[Class starts with a snack. I toast some bread and I soften some onions on the stove. While the onions go, I gather the ingredients for the dishes the students will prepare. That is how we begin.
Organization of the Studio is important. There is thoughtfulness to how we prepare our meals, of our mise en [...]]]></description>
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		<title>Market Poetics</title>
		<link>http://thechefstudio.com/CookingSchool/2009/10/market-poetics/</link>
		<comments>http://thechefstudio.com/CookingSchool/2009/10/market-poetics/#comments</comments>
		<pubDate>Tue, 27 Oct 2009 23:38:56 +0000</pubDate>
		<dc:creator>Camas</dc:creator>
		
		<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=845</guid>
		<description><![CDATA[A few Saturdays ago, students Nick, Tagg, Porter all met me at the Chef Studio in the morning. Heavy rain was predicted, so we drove over to the market as soon as we could. As I usually do, I first walked them through the market without buying, checking out what looked wonderful, pointing out interesting [...]]]></description>
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		<item>
		<title>Not Butter.  Duck Fat. Only Duck Fat.</title>
		<link>http://thechefstudio.com/CookingSchool/2009/10/not-butter-duck-fat-only-duck-fat/</link>
		<comments>http://thechefstudio.com/CookingSchool/2009/10/not-butter-duck-fat-only-duck-fat/#comments</comments>
		<pubDate>Thu, 22 Oct 2009 22:41:05 +0000</pubDate>
		<dc:creator>Camas</dc:creator>
		
		<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=825</guid>
		<description><![CDATA[
I taught a class last night that was inspired by southwestern France in it&#8217;s application of duck fat instead of butter. We made prune bergamot rissoles, beer braised pork with turnips, oranges and duck fat, warm quince cabbage salad and chocolate souffle with ginger creme anglaise. Jesse and Aubrey from Cacao joined us, and we [...]]]></description>
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		<item>
		<title>3,000 Miles From Home.</title>
		<link>http://thechefstudio.com/CookingSchool/2009/10/3000-miles-from-home/</link>
		<comments>http://thechefstudio.com/CookingSchool/2009/10/3000-miles-from-home/#comments</comments>
		<pubDate>Thu, 22 Oct 2009 22:14:04 +0000</pubDate>
		<dc:creator>Camas</dc:creator>
		
		<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=822</guid>
		<description><![CDATA[Since first hearing our class would be visiting Honeyman Creek Farm and taking a class with Robert Hammond, something excited me. I don’t know if it was just the opportunity to see a different perspective on food, getting to meet another North Carolinian who had established themselves here, or maybe just getting a chance to [...]]]></description>
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		<title>The emotional language of food</title>
		<link>http://thechefstudio.com/CookingSchool/2009/10/the-emotional-language-of-food/</link>
		<comments>http://thechefstudio.com/CookingSchool/2009/10/the-emotional-language-of-food/#comments</comments>
		<pubDate>Sat, 10 Oct 2009 15:08:38 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
		
		<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=804</guid>
		<description><![CDATA[PETIT CHOU FARCI
The mythology of food has a Mason Dixon line in France. In the northern regions with Germanic traditions children come from storks. France is mostly a Latin culture however, promoting the tradition that children come from cabbages. Chou-chou, and mon petit chou are French expressions that are so ultimately endearing that we recognize [...]]]></description>
		<wfw:commentRss>http://thechefstudio.com/CookingSchool/2009/10/the-emotional-language-of-food/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Tarte Perfection</title>
		<link>http://thechefstudio.com/CookingSchool/2009/10/tarte-perfection/</link>
		<comments>http://thechefstudio.com/CookingSchool/2009/10/tarte-perfection/#comments</comments>
		<pubDate>Fri, 09 Oct 2009 17:28:26 +0000</pubDate>
		<dc:creator>Camas</dc:creator>
		
		<category><![CDATA[Cooking]]></category>

		<category><![CDATA[Photos]]></category>

		<category><![CDATA[tarte tatin]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=783</guid>
		<description><![CDATA[This Tuesday, we found ourselves in Burgundy. Famous for its cattle, wine, snails and mustard, Burgundian food is hearty and often humble. We spent class time preparing several classic dishes: boeuf bourguignon, the slow cooked &#8220;king of stews&#8221;; eggs poached in a red wine meurette sauce; gougeres, the cheesy cocktail hour treat made with choux [...]]]></description>
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