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Liking what you cook, or not!
Ehh, What's up Doc?
Doing an OTE, Watching the Calories (Updated)
Crying Fowl
Touche'
Oui Chef!
Remembering How Food Connects Us
How was your Day? Pincer!
From Squeal to Tail
Learning French by way of the Kitchen
Preparing for Success
Windows out of my mind!
To Our Chef's, Thank You
More Peas Pleez
First of many FIRSTS!
Le Pocher (po shay)
Filet-o-Sole, Broken Sauce
Don't Bogart that Caul Fat, my Friend!
Never Truss a Game Hen
Two Dished Made into Three
Workin' the Frier
Campbell's Beef Stew, it Was!
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July
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About Me
TomR@cordonbleu
Taking what I have learned from Le Cordon Bleu, I hope to share dining experiences with you with a critical eye. Buon Apetito!
View my complete profile
Wednesday, August 11, 2010
To Our Chef's, Thank You
To Chef Toomey and Chef Wang who were our teachers, our scolders, our praisers and our fountain of culinary fine dining information. We leave Foundations II very prepared for our next leg of Le Cordon Bleu.
Thanks so much.
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