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	<title>Robert Reynolds Chefs Studio</title>
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	<description>Offering French and Italian Culinary Training in Portland</description>
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		<title>Class Act dinners in March</title>
		<link>http://www.thechefstudio.com/2012/02/class-act-dinners-in-march/</link>
		<comments>http://www.thechefstudio.com/2012/02/class-act-dinners-in-march/#comments</comments>
		<pubDate>Sun, 05 Feb 2012 23:35:09 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
				<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://www.thechefstudio.com/?p=1798</guid>
		<description><![CDATA[&#160; DINE WITH THE COOKS At the Chef Studio   Chef Studio cooks will pair up in talented combinations Cooking, baking, collaborating on food and wine, In order to satisfy your curiosities both gastronomic and educational about the Chef Studio. The Cooks? All teach at the Chef Studio &#160; [] Robert Reynolds, trained by two [...]]]></description>
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		<title>France Sessions : May &amp; November 2012</title>
		<link>http://www.thechefstudio.com/2012/02/france-sessions-may-november-2012/</link>
		<comments>http://www.thechefstudio.com/2012/02/france-sessions-may-november-2012/#comments</comments>
		<pubDate>Sat, 04 Feb 2012 22:08:25 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
				<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://www.thechefstudio.com/?p=1674</guid>
		<description><![CDATA[May 10-16 &#38; November 8-15 Bordeaux region enrollment for May 2012 closes March 1st The Chef Studio offers a one-week cooking course in the Bordeaux region each spring and fall.  Participants will be offered two hands-on cooking classes per day and a window into the local food culture that teaches authenticity of place in a [...]]]></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[Cooking]]></category>

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		<description><![CDATA[                                                                                                              [...]]]></description>
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		<title>January Chef Studio &#8211; France plans, classes &amp; dinners</title>
		<link>http://www.thechefstudio.com/2012/01/january-chef-studio-france-plans-classes-dinners/</link>
		<comments>http://www.thechefstudio.com/2012/01/january-chef-studio-france-plans-classes-dinners/#comments</comments>
		<pubDate>Tue, 10 Jan 2012 04:53:34 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
				<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://www.thechefstudio.com/?p=1657</guid>
		<description><![CDATA[[1] Class Act dinners [2] SPECIAL: 5-day cooking series [3] Session in France May 2012 [4] Indian Cooking series [5] Butchery and Charcuterie     [1] Class Act dinners 6.30 Saturday January the 21st &#38; 28th 4-course menu. Cost is $45 (not including service) Wine additional @ 7/glass &#8211; RSVP: troufood@me.com Robert Reynolds will continue [...]]]></description>
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		<title>January update of classes</title>
		<link>http://www.thechefstudio.com/2011/12/january-update-of-classes/</link>
		<comments>http://www.thechefstudio.com/2011/12/january-update-of-classes/#comments</comments>
		<pubDate>Wed, 28 Dec 2011 19:59:09 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
				<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://www.thechefstudio.com/?p=1635</guid>
		<description><![CDATA[Chef Studio Upcoming Classes &#160; [1]          8-week Apprenticeship cooking program - January 3 &#8211; February 24 – Mon – Fri 9AM  to 3 PM I like to describe the 8-week session as a course for those who didn’t grow up French. You learn a lot that your French Grandmother might have taught you, and also [...]]]></description>
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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[Cooking]]></category>
		<category><![CDATA[Essays]]></category>
		<category><![CDATA[Photos]]></category>
		<category><![CDATA[Techniques]]></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 1 [...]]]></description>
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		<title>Chef Studio Class Act dinners</title>
		<link>http://www.thechefstudio.com/2011/12/chef-studio-class-act-dinners/</link>
		<comments>http://www.thechefstudio.com/2011/12/chef-studio-class-act-dinners/#comments</comments>
		<pubDate>Thu, 08 Dec 2011 18:18:46 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
				<category><![CDATA[Cooking]]></category>

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		<description><![CDATA[Class Act, dinner at the Chef Studio this Saturday the 10th at 6.30. 4 courses $45, service not included, &#038; wine @ 7/glass This menu is from the Savoie. I still have my old notebooks from when I studied with Madeleine Kamman in Annecy a city high in the French Alps. I recently revisited a [...]]]></description>
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		<title>Baking Basics: 4 cozy Sundays</title>
		<link>http://www.thechefstudio.com/2011/12/baking-basics-4-cozy-sundays/</link>
		<comments>http://www.thechefstudio.com/2011/12/baking-basics-4-cozy-sundays/#comments</comments>
		<pubDate>Fri, 02 Dec 2011 18:00:29 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
				<category><![CDATA[Cooking]]></category>

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		<description><![CDATA[Four-part Baking Classes with Laura Content for those who love to bake but desire a deeper understanding of techniques and ingredients and a set of new recipes to play with. We will cover to following topics: [] baking cake and preparing icing [] pies and tarts &#8211; doughs and fillings [] custards and ice creams [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<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[Cooking]]></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 the veggies [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Class Act: dinners at the Studio</title>
		<link>http://www.thechefstudio.com/2011/11/class-act-dinners-at-the-studio/</link>
		<comments>http://www.thechefstudio.com/2011/11/class-act-dinners-at-the-studio/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 17:53:34 +0000</pubDate>
		<dc:creator>Robert Reynolds</dc:creator>
				<category><![CDATA[Cooking]]></category>

		<guid isPermaLink="false">http://www.thechefstudio.com/?p=1538</guid>
		<description><![CDATA[CLASS ACT: Dinner at the Chef Studio 4-course menu Cost is $45 (not including service) Wine additional @ 7/glass &#8211; RSVP: troufood@me.com Robert Reynolds will continue the Chef Studio class/dinners through December, bringing together the talented teachers who cook here. The table has only room for a dozen people. The menu will change nightly. Schedule: [...]]]></description>
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		<slash:comments>2</slash:comments>
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