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	<title>From Chef Jobs to Restaurants Pro Chef 360 Blog is the Recipe for Success for Chefs, Cooks and Culinary Students Alike &#187; MG</title>
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		<title>Healthy Chemistry</title>
		<link>http://prochef360blog.com/healthy-chemistry/</link>
		<comments>http://prochef360blog.com/healthy-chemistry/#comments</comments>
		<pubDate>Thu, 02 Jul 2009 05:07:41 +0000</pubDate>
		<dc:creator>Barbara Garter</dc:creator>
				<category><![CDATA[MG]]></category>
		<category><![CDATA[Chef]]></category>
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		<description><![CDATA[You know, I love it when I read something positive about food and its impact on the health of us humans, especially when the food is something more decadent than healthy.  Take dark chocolate and red wine, how much more decadent than that can you get! The resveratrol found in wine is being promoted as [...]]]></description>
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		<title>Are you Smarter than a PhD candidate?</title>
		<link>http://prochef360blog.com/smarter-phd-candidate/</link>
		<comments>http://prochef360blog.com/smarter-phd-candidate/#comments</comments>
		<pubDate>Wed, 10 Jun 2009 16:03:32 +0000</pubDate>
		<dc:creator>Barbara Garter</dc:creator>
				<category><![CDATA[FnB Buzz]]></category>
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		<description><![CDATA[The Journal of Food Science is the preeminent source for all things food science.  Any academic in the world of Food Science publishes their research in this journal.  Each month when I receive the latest volume, I scan through the table of contents looking for something of interest amongst all the obscure research topics published more [...]]]></description>
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		<title>The Hurdles for Food Safety and Molecular Gastronomy</title>
		<link>http://prochef360blog.com/the-hurdles-for-food-safety-and-molecular-gastronomy/</link>
		<comments>http://prochef360blog.com/the-hurdles-for-food-safety-and-molecular-gastronomy/#comments</comments>
		<pubDate>Thu, 21 May 2009 02:10:52 +0000</pubDate>
		<dc:creator>Barbara Garter</dc:creator>
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		<description><![CDATA[My husband and I have an ongoing difference of opinion, to put it gently.  Me, the obsessive about food safety and him, following in his mother’s footsteps of thawing the chicken on the kitchen counter and letting the food cool before it goes into the refrigerator (that must be a throwback to the days when [...]]]></description>
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		<title>Molecular Gastronomy- The Sciene</title>
		<link>http://prochef360blog.com/molecular-gastronomy-the-sciene/</link>
		<comments>http://prochef360blog.com/molecular-gastronomy-the-sciene/#comments</comments>
		<pubDate>Sun, 10 May 2009 01:57:39 +0000</pubDate>
		<dc:creator>Barbara Garter</dc:creator>
				<category><![CDATA[MG]]></category>

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		<description><![CDATA[WHAT?? No, I’m not going to start out with the cliché definition, not even from Webster’s, but the Science of Food is what this is all about; yup, science as in Chemistry, Physics, and even Biology. I’ve always considered the sciences just one side of the creative food process with art being the other; kind [...]]]></description>
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