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	<title>From Chef Jobs to Restaurants Chef21 Blog is the recipe for Success for Chefs, Cooks and Culinary Students Alike</title>
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		<title>Cuisine Focus &#8211; Australian &#8211; From Tradition to Innovation</title>
		<link>http://prochef360blog.com/cuisine-focus-australian-tradition-innovation/</link>
		<comments>http://prochef360blog.com/cuisine-focus-australian-tradition-innovation/#comments</comments>
		<pubDate>Sun, 24 Jan 2010 17:15:50 +0000</pubDate>
		<dc:creator>Chef Matthew J.G</dc:creator>
				<category><![CDATA[Menus Recipes etc]]></category>
		<category><![CDATA[World Cuisines]]></category>
		<category><![CDATA[Australian cuisine]]></category>
		<category><![CDATA[authentic Australian recipes]]></category>

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		<description><![CDATA[Rich and diverse, this is how Australians regard their food and culture more so their cuisine. The variety of foods and resources is a reflection of the land’s immense vegetation thus providing key ingredients. These are then considered elemental in preparing widely-known dishes and homegrown meals. For instance, the lush greens and forests of the [...]]]></description>
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		<title>Cuisine Focus &#8211; American &#8211; From Regional Diversity to Great Dish Variety</title>
		<link>http://prochef360blog.com/cuisine-focus-american-from-regional-diversity-to-great-dish-variety/</link>
		<comments>http://prochef360blog.com/cuisine-focus-american-from-regional-diversity-to-great-dish-variety/#comments</comments>
		<pubDate>Thu, 21 Jan 2010 17:32:32 +0000</pubDate>
		<dc:creator>Chef Matthew J.G</dc:creator>
				<category><![CDATA[Menus Recipes etc]]></category>
		<category><![CDATA[World Cuisines]]></category>
		<category><![CDATA[American cuisine]]></category>
		<category><![CDATA[American recipes]]></category>

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		<description><![CDATA[The American cuisine is considered to be highly-diverse due to the presence of people with various backgrounds and origins. The country’s proximity to several places has brought changes and affected the way this cuisine has been formed. In the process, the cuisine has incorporated and acquired different styles of cooking taken from communities of different [...]]]></description>
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		<title>Line Cook Employment – What is Out There for You?</title>
		<link>http://prochef360blog.com/line-cook-employment/</link>
		<comments>http://prochef360blog.com/line-cook-employment/#comments</comments>
		<pubDate>Wed, 06 Jan 2010 17:58:46 +0000</pubDate>
		<dc:creator>Chef Matthew J.G</dc:creator>
				<category><![CDATA[Chef Chef]]></category>
		<category><![CDATA[Chef a go go]]></category>
		<category><![CDATA[line cook employment]]></category>

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		<description><![CDATA[A line cook, also known as station chef or chef de partie, is usually in charge of one kitchen area.  For instance, he may be in charge with creating sauces (saucier), grilling meats or preparing soups.  He may specialize in a specific technique or process.  Often, he is often required to have finished culinary arts.  [...]]]></description>
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		<title>What is a Sauce Cook?</title>
		<link>http://prochef360blog.com/sauce-cook/</link>
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		<pubDate>Mon, 04 Jan 2010 16:31:34 +0000</pubDate>
		<dc:creator>Chef Matthew J.G</dc:creator>
				<category><![CDATA[Chef Chef]]></category>
		<category><![CDATA[Chef a go go]]></category>
		<category><![CDATA[sauce cook]]></category>

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		<description><![CDATA[A sauce cook, as the name suggests, is in charge of the making the sauces.  He is also in charge of cooking dishes that need sauces or gravy. Sauce Cooks, Their Rank and Responsibilities In truth, a sauce cook is a line cook or Chef de Partie.  Being one, he is in charge of one [...]]]></description>
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