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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>Sun, 22 Aug 2010 17:20:46 +0000</pubDate>
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		<title>National burger day</title>
		<link>http://thechefstudio.com/CookingSchool/2010/07/national-burger-day/</link>
		<comments>http://thechefstudio.com/CookingSchool/2010/07/national-burger-day/#comments</comments>
		<pubDate>Sun, 04 Jul 2010 19:50:40 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
		
		<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=1049</guid>
		<description><![CDATA[
It&#8217;s national hamburger day and I’m reminded that as the day approached, from deep within my psyche, came the desire to eat burgers. Portland is a city where there are food wars, pizza wars, and burger wars. That is to say, if you like one kind of pizza, Ken’s or Nostrana, or Apizza Shoals, then [...]]]></description>
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		<title>Almond Cake with berries</title>
		<link>http://thechefstudio.com/CookingSchool/2010/06/almond-cake-with-berries/</link>
		<comments>http://thechefstudio.com/CookingSchool/2010/06/almond-cake-with-berries/#comments</comments>
		<pubDate>Sun, 20 Jun 2010 17:25:58 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
		
		<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=1038</guid>
		<description><![CDATA[
The French say Genoise or Savoyarde for their biscuit/cakes, both being Italian references. The Italians call the same thing Pan di Spanio. I found an old recipe from Madeleine Kamman days for a cake called Pan di Genoa. What’s it mean? Basically that you’ll eat really good, old fashioned, cake. It has the finest crumb [...]]]></description>
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		<title>Panna Cotta of my dreams</title>
		<link>http://thechefstudio.com/CookingSchool/2010/06/panna-cotta-of-my-dreams/</link>
		<comments>http://thechefstudio.com/CookingSchool/2010/06/panna-cotta-of-my-dreams/#comments</comments>
		<pubDate>Fri, 11 Jun 2010 17:12:27 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
		
		<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=1036</guid>
		<description><![CDATA[I have a special attachment to the simple, creamy dessert called Panna Cotta. As with love, it’s inexplicable. When I arrived at the Studio the other day at the end of Robert Hammond’s pastry session, I asked the students what they had done and the first thing they mentioned was Panna Cotta. Robert added, “I [...]]]></description>
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		<title>Tomorrow the students come</title>
		<link>http://thechefstudio.com/CookingSchool/2010/05/tomorrow-the-students-come/</link>
		<comments>http://thechefstudio.com/CookingSchool/2010/05/tomorrow-the-students-come/#comments</comments>
		<pubDate>Tue, 01 Jun 2010 04:50:02 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
		
		<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=1022</guid>
		<description><![CDATA[I wrote this story perhaps fifteen years ago. I was in France awaiting the arrival of new students who came to spend two months studying cooking. Tonight I had dinner alone. The evening was closing on a perfect pale blue sky illuminated with pink clouds. I sat contented, thinking of what tomorrow would bring with [...]]]></description>
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		<title>Roadtrips, Farms and Food</title>
		<link>http://thechefstudio.com/CookingSchool/2010/05/roatrips-farms-and-food/</link>
		<comments>http://thechefstudio.com/CookingSchool/2010/05/roatrips-farms-and-food/#comments</comments>
		<pubDate>Wed, 26 May 2010 14:36:29 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
		
		<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=1008</guid>
		<description><![CDATA[Oregon Summer 2010
Explore and savor the best of what Oregon&#8217;s phenomenal farms have to offer. Visit the small and independent farms resting near the urban-growth boundaries of Portland with culinary instructor Blake Van Roekel. Students will meet growers, tour farms and harvest ingredients. Upon return to Portland, they then will learn how to prepare the [...]]]></description>
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		<title>Fundamentals of Pastry - Summer 2010</title>
		<link>http://thechefstudio.com/CookingSchool/2010/05/fundamentals-of-pastry-august-2010/</link>
		<comments>http://thechefstudio.com/CookingSchool/2010/05/fundamentals-of-pastry-august-2010/#comments</comments>
		<pubDate>Sat, 22 May 2010 22:11:02 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
		
		<category><![CDATA[Cooking]]></category>

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

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

		<category><![CDATA[pastry classes]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=1003</guid>
		<description><![CDATA[Based on Chef Robert Hammond&#8217;s view and experience of classic and contemporary American and European patisserie, students are introduced to the fundamental skills, concepts, and techniques used by pastry chefs today.
Special significance is placed on study of ingredient function, product identification, weights and measures as applied to baking.
Lectures, demonstrations and hands-on exercises with close instruction [...]]]></description>
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		<title>An occasion for discovery</title>
		<link>http://thechefstudio.com/CookingSchool/2010/05/an-occasion-for-discovery/</link>
		<comments>http://thechefstudio.com/CookingSchool/2010/05/an-occasion-for-discovery/#comments</comments>
		<pubDate>Wed, 19 May 2010 17:17:58 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
		
		<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=996</guid>
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I love that food can always be an occasion for discovery. I grew up in New England so I have a homing device for cod. When I stand in front of the fish counter and see it there, I have a hard time ignoring it. I love sole, salmon, halibut, and what the ocean provides, [...]]]></description>
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		<title>Judith Jones on Portland, Beard &#038; Chef Studio</title>
		<link>http://thechefstudio.com/CookingSchool/2010/05/judith-jones-on-portland-beard-chef-studio/</link>
		<comments>http://thechefstudio.com/CookingSchool/2010/05/judith-jones-on-portland-beard-chef-studio/#comments</comments>
		<pubDate>Mon, 03 May 2010 20:56:52 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
		
		<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=993</guid>
		<description><![CDATA[REMEMBERING JAMES BEARD
via Judith Jones &#124; The Pleasures of Cooking for One
Flying to Portland, Oregon, James Beard&#8217;s hometown where the 2010 IACP Conference was being held, I found myself rereading Epicurean Delight, the biography of Beard by my husband Evan Jones that was published five years after Jim died in 1985. So many lovely and telling [...]]]></description>
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		<title>Luminaries</title>
		<link>http://thechefstudio.com/CookingSchool/2010/04/luminaries/</link>
		<comments>http://thechefstudio.com/CookingSchool/2010/04/luminaries/#comments</comments>
		<pubDate>Wed, 28 Apr 2010 05:16:15 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
		
		<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=983</guid>
		<description><![CDATA[
Judith Jones, the Vice president of Alfred Knopf, attended the IACP conference in Portland. She is the editor who shepherded both Julia Child and James Beard’s work to the American public. A fact unknown to many however, is that she was responsible for bringing “The Diary of Anne Frank” to publication. The reach, scope and [...]]]></description>
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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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