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1. Master Chef - A Career Overview - By: Michael Russell
In ordinary conversation the term master chef is often used casually, and applied to anyone who is a notably good cook. What many people do not realize is that the term is also a professional classification, like a Certified Public Accountant or Registered Nurse. To be a Certified Master Chef (CMC) ...

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One Chef, Or A Bevy Of Chefs?

Most cooking tours feature one chef who gives you two to four cooking lessons in the same kitchen on your three to six day cooking adventure. Some tours take you to a variety of restaurants and homes so you cook with many chefs or good home cooks. The "cook's tour" version is four chefs in four different kitchens in six days.Which is better for you, one or many?Cooking with one chef four times in six days gives you an opportunity to really get to know one another ---a

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2. Penny Stock Research - By: Peter Emerson
Penny stocks lack an organized market and are mostly traded outside exchanges, unlike large and medium cap stocks. Further, not much information is publicly available on related companies' financial performance and their management. Because of this information vacuum, penny stocks mostly...

3. The Cooking Penny Pincher - By: Cal Bolton
So, just what is a penny pincher; Someone that can squeeze a penny until it screams? Someone that shops at thrift shops and yard sales? Maybe someone that makes their own from scratch instead of buying all of the prepared items? Or someone that c...

4. Penny Stock Research Guide - By: Mansi Aggarwal
Penny stocks also referred to as small caps, micro caps and nano caps are low-priced issues, often highly speculative and selling less than $1 a share. Initially penny stocks were mostly a matter of derision but gradually over the years some of them have developed into investment caliber...

5. Great Chef Cookware Starts Selling Kitchen Products On The World Wide Web - By: Jennifer Santerre
Lynn, MA - A new company has emerged and is making it's mark as the leader in the knowledge of kitchen products. Six months ago, Great Chef Cookware (www.greatchefcookware.com) was started by Jennifer Santerre. As a stay at home mom with two children, she spent a lot of time in the kitchen eith...

6. Coin Collecting - Wars And Errors - By: Michael Russell
For some reason during times of war the U.S. Mint produced some very desirable and collectible minting errors. It's often argued that the minting errors are due to the Mint having to hire replacements for skilled workers who answered the call of duty and went off to fight the war. The replacements...

7. Penny Pinching Cooking Tips - By: Cal Bolton
Stop going out to dinner! Period! - O.K. if youre family is screaming at you then take them out maybe once a month. Make it an occasion. Most of us get caught up in fast paced living and eat out more frequent then we really should. Its just an insane waste of money. Remember that the cos...

8. The Difference Between A Chef And A Cook - By: Michael Russell
As in the yet-to-be famous, (un)known saying, You can take the chef out of the cook, but you cant take the cook out of the chef. In other words, being a cook is not synonymous with being a chef. A chef is a cook, but a cook is not necessarily a chef. Yep, its true that your mom, your Unc...

9. London - For The Connoisseur - By: Anil Gupta
London - the grand resonance of its very name suggests history and might. Its opportunities for entertainment by day and night go on and on and on. Its a city that exhilarates and intimidates, stimulates and irritates in equal measure, a grubby Monopoly board studded with stellar sights....

10. Out-of-the-ordinary Chef Positions - By: Michael Russell
Some chef positions warrant more than just a casual, glancing interest. Here are a few unusual positions chefs hold that exemplify what is possible out there in the Big Wide World for those inspired by the culinary arts: Walter Scheib III White House Executive Chef The White H...

11. Is Being A Chef A Career Or A Job? - By: Michael Russell
Just like any other profession, whether or not being a chef is a career or a job depends largely on you. Of course, if your chef-dom is merely a job for you, dont be surprised if it doesnt take long to burn out. Fifty to 70-hour work weeks, high stress, and the creative brain drain all take their to...

12. How To Become A Freelance Chef - By: Michael Russell
Becoming a freelance chef does not mean that just knowing how to cook automatically qualifies you to go into someones home and cook for them. Obtaining the necessary industry (yes, it is an industry!) knowledge through a comprehensive training program puts you way ahead of the game. Knowing how to m...

13. Famous Chefs In History - By: Michael Russell
Because of the French domination of the culinary scene since time began (or so it seems, anyway), it stands to reason the most famous chefs in history are what else? French, with the exception of one American woman (discussed later), who was, nevertheless, trained in classical French cooking.br /...

14. Knives The Chef's Main Tools Of The Trade - By: Michael Russell
Everyone knows that the very most important tools to a chef are knives. Forget about the cheap, disposable paring knives used by the dozens by restaurant line servers. An executive chef leans more toward the likes of the Denka No Hoto chef knives that run about $430 for a handmade 13" piece of cutle...

15. What Can A Chef Earn? - By: Michael Russell
Chefs wages vary considerably. Wolfgang Pucks 12 restaurants brought in $12.2 million last year, The Food Channels Emeril Lagasse made $7 million, and the enfant terrible of French cooking Jean-Georges Vongerichten went home with $3 million. And then theres the real world: The median hou...

16. How Do Chef Schools Work? - By: Michael Russell
Culinary schools give aspiring chefs their best shot at making it to the big time, especially those accredited by the American Culinary Federation. Just like any other profession, many of the better hospitality establishments base their hiring practices not only upon the length of education the appl...

17. What Are Specialty Chefs? - By: Michael Russell
There are a number of specializations you can go into as a chef. There are no rules that say you have to be the executive or sous chef, chronically loaded down with an incredible amount of responsibility. If you are one of those creative cooks whod rather be a little lower down the ladder but deal w...

18. Bad Airline Food - Now This?! - By: (see Article)
Airline food has long been the scourge of the industry.Literally! With customer expectations low, few expect that themeal they are served onboard an airliner will rise to the levelof even a family style restaurant.On the other hand, corporate jet catering is a whole differentanimal. With...

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