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		<title>Understanding helpful cooking methods</title>
		<link>http://www.thechefstudio.com/2012/03/understanding-helpful-cooking-methods/</link>
		<comments>http://www.thechefstudio.com/2012/03/understanding-helpful-cooking-methods/#comments</comments>
		<pubDate>Sat, 03 Mar 2012 17:44:35 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[fresh]]></category>
		<category><![CDATA[mushroom]]></category>
		<category><![CDATA[technique]]></category>

		<guid isPermaLink="false">http://www.thechefstudio.com/?p=1805</guid>
		<description><![CDATA[Not everything we work with starts out in a state of perfection. There is local food grown by farmers, and food certified by groups like Oregon Tilth. There is organic food sold at markets, and there is what we are offered when we go to the regular supermarket      When nothing untoward has happened to [...]]]></description>
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		<title>France Curriculum: Sample Recipes</title>
		<link>http://www.thechefstudio.com/2012/02/france-curriculum-sample-recipes/</link>
		<comments>http://www.thechefstudio.com/2012/02/france-curriculum-sample-recipes/#comments</comments>
		<pubDate>Sat, 04 Feb 2012 08:46:46 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[asparagus]]></category>
		<category><![CDATA[technique]]></category>
		<category><![CDATA[zucchini]]></category>

		<guid isPermaLink="false">http://www.thechefstudio.com/?p=1755</guid>
		<description><![CDATA[White Asparagus &#38; Hollandaise SAUCE MALTAISE: For asparagus, made with sour orange juice.  (Mikado is made with tangerine juice.)  The method is the same as for Hollandaise. 2 tablespoons water 1 teaspoon lemon juice 1/4 cup plus 2 tablespoons orange (tangerine) juice 2 teaspoons fine grated rind ½ teaspoon salt pinch of pepper 3 egg [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Homemade chicken stock for celebration soup</title>
		<link>http://www.thechefstudio.com/2011/12/homemade-chicken-stock-for-celebration-soup/</link>
		<comments>http://www.thechefstudio.com/2011/12/homemade-chicken-stock-for-celebration-soup/#comments</comments>
		<pubDate>Fri, 16 Dec 2011 17:42:10 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[chicken stock]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[technique]]></category>

		<guid isPermaLink="false">http://www.thechefstudio.com/?p=1615</guid>
		<description><![CDATA[Chicken Stock   Vegetables Meat and bones Herbs and bouquet Salt VEGETABLES Always twice as much onion as carrot And an equal amount of carrot to celery That way nothing dominated The vegetables are the bed On which you rest the bones BONES/MEAT Stock is not ‘bone water’ It includes bones and meat So, for [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>One recipe, two dishes</title>
		<link>http://www.thechefstudio.com/2011/11/one-recipe-two-dishes/</link>
		<comments>http://www.thechefstudio.com/2011/11/one-recipe-two-dishes/#comments</comments>
		<pubDate>Thu, 01 Dec 2011 01:11:28 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[Bordeaux]]></category>
		<category><![CDATA[leeks]]></category>
		<category><![CDATA[technique]]></category>

		<guid isPermaLink="false">http://www.thechefstudio.com/?p=1551</guid>
		<description><![CDATA[If you prepare the dish as it is, it makes a magnificent dish of beans, similar to what I ate at La Tupina in Bordeaux. If you prepare the beans, but give it more liquid, broth, bean water, or just water, you will get a memorable soup of beans and vegetables.       first, prep [...]]]></description>
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		<title>e:tour &#8211; kitchen competencies</title>
		<link>http://www.thechefstudio.com/2011/11/etour-kitchen-competencies/</link>
		<comments>http://www.thechefstudio.com/2011/11/etour-kitchen-competencies/#comments</comments>
		<pubDate>Wed, 09 Nov 2011 19:38:12 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[italian]]></category>
		<category><![CDATA[pastry]]></category>
		<category><![CDATA[robert reynolds]]></category>
		<category><![CDATA[technique]]></category>

		<guid isPermaLink="false">http://www.thechefstudio.com/?p=1387</guid>
		<description><![CDATA[A basic sketch of kitchen competencies: how we think, how we train [1] Using tools: Your hands are the best tool, Knife skills help you learn to be organized and systematic.        The point of learning knife skills is to be able to control the tool to learn basic vegetable cuts, julienne, brunoise, mirepoix, [...]]]></description>
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		<title>Open House November 6th</title>
		<link>http://www.thechefstudio.com/2011/11/open-house-november-6th/</link>
		<comments>http://www.thechefstudio.com/2011/11/open-house-november-6th/#comments</comments>
		<pubDate>Tue, 01 Nov 2011 16:21:07 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://www.thechefstudio.com/?p=1369</guid>
		<description><![CDATA[COOK WITH THE COOKS At the Chef Studio Special Open House 3 &#8211; 5 [] Sunday November 6 [] 2818 Se Pine Street [] rsvp: correspond@thechefstudio.com [] Info about the Studio and upcoming classes in January &#160; [] 8-week apprenticeship program with Robert Reynolds [] 2-day a week pastry program [] 4-part evening pastry program [...]]]></description>
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		<title>Things Italian</title>
		<link>http://www.thechefstudio.com/2011/10/things-italian/</link>
		<comments>http://www.thechefstudio.com/2011/10/things-italian/#comments</comments>
		<pubDate>Tue, 11 Oct 2011 05:04:44 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Essays]]></category>
		<category><![CDATA[italian]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[technique]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=1339</guid>
		<description><![CDATA[&#8220;What is your favorite shape of pasta?&#8221; my friend Marietta would ask her guests as she went around the room asking each person face to face. They would answer earnestly, and when she was done she’d turn back to the kitchen where her decision, already made, was boiling away in a big pasta pot. She [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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		<title>Cooks dream</title>
		<link>http://www.thechefstudio.com/2011/09/cooks-dream/</link>
		<comments>http://www.thechefstudio.com/2011/09/cooks-dream/#comments</comments>
		<pubDate>Sun, 25 Sep 2011 06:29:19 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[classes]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=1323</guid>
		<description><![CDATA[Cooks dream in food. When Kristen Murray sites in her back yard under the canopy of plums slowly ripening, she dreams of the little pastries made in the Southwest of France, called rissoles. The dough is made, not with butter, nor with lard, but with the fat of the southwest, duck fat. The crust is [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Simple beauty</title>
		<link>http://www.thechefstudio.com/2011/09/simple-beauty/</link>
		<comments>http://www.thechefstudio.com/2011/09/simple-beauty/#comments</comments>
		<pubDate>Fri, 23 Sep 2011 23:03:37 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[fruit]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=1302</guid>
		<description><![CDATA[It was the easiest thing To take a piece of crusty bread Smear it generously with butter &#38; set it in a baking dish. We flavored a glass of cider with brandy, Poured it over the bread Topped it with half a pear That we peeled and cored. We sprinkled sugar over the fruit So [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Chef Studio mentorship training</title>
		<link>http://www.thechefstudio.com/2011/08/1289/</link>
		<comments>http://www.thechefstudio.com/2011/08/1289/#comments</comments>
		<pubDate>Mon, 29 Aug 2011 18:22:08 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[classes]]></category>
		<category><![CDATA[josephine]]></category>

		<guid isPermaLink="false">http://thechefstudio.com/CookingSchool/?p=1289</guid>
		<description><![CDATA[The Chef Studio offers a unique learning experience where professionals and amateurs build solid cooking skills in an old-world mentorship tradition. It is dedicated to rigorous training which open doors of possibility as skills move from being practiced to mastered. As Robert describes it: “Each students has their own story fueled by their own enthusiasm. [...]]]></description>
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