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		<title>Thanks are due</title>
		<description><![CDATA[Ah, culinary school. Sure, it may have been more the home of petty, childish behavior than the intellectual and creative Mecca of food I had hoped, but, still, I learned a lot. So thanks are due. Thanks to the administration Fascinated by food and inspired by food writers, I arranged with the school to attend [...]]]></description>
		<link>http://cookingschoolconfidential.com/2010/07/27/thanks-are-due/</link>
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		<title>Should I go to culinary school from someone who has been</title>
		<description><![CDATA[Despite Anthony Bourdain&#8217;s blanket condemnation of culinary school, I would not give it a sweeping no. But you do need to know what you are getting into. What culinary school is really like Culinary school is not a mecca of foodies. There is no careful consideration of ingredients, no lengthy discussions on flavor, no in-depth [...]]]></description>
		<link>http://cookingschoolconfidential.com/2010/07/20/is-culinary-school-worth-it/</link>
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		<title>Let me answer your questions</title>
		<description><![CDATA[Quite a lot of you have asked questions that, alas, I have not had an opportunity to answer. Let me rectify this now. And thanks for your patience. How did this blog come to be? I was fascinated by food books by authors such as Anthony Bourdain and Michael Ruhlman. But, while Bourdain does talk [...]]]></description>
		<link>http://cookingschoolconfidential.com/2010/07/13/let-me-answer-your-questions/</link>
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		<title>So what happens to me now?</title>
		<description><![CDATA[I&#8217;m going back to journalism. Let me tell you why. Fast forward to today Some time has passed between my last post (And the culinary school student goes on externship) and this post. This post is being written today. You see, although I wrote about culinary school, as promised, daily, because the posts went up [...]]]></description>
		<link>http://cookingschoolconfidential.com/2010/07/06/so-what-happens-to-me-now/</link>
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		<title>And the culinary school student goes on externship</title>
		<description><![CDATA[School is over, holiday is taken, and now I am an extern. And you will never believe what I have traded my knives for . . . The pen is mightier than the sword A pen. Or, to be more accurate, a computer keyboard. Because today, I started my externship at the food section of [...]]]></description>
		<link>http://cookingschoolconfidential.com/2010/06/29/and-the-culinary-school-student-goes-on-externship/</link>
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		<title>It&#8217;s a new day!</title>
		<description><![CDATA[No more school means no more days in a term to count. Which, of course, means no more counting days in the headline. It is a new day, indeed! So what does a culinary school student do when school is over? Well, the first thing she does is take a holiday. And eat. We had [...]]]></description>
		<link>http://cookingschoolconfidential.com/2010/06/22/its-a-new-day/</link>
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		<title>Day forty: Fin</title>
		<description><![CDATA[I am now going to say something I&#8217;ve been waiting months to say. Today is my last day of school. I&#8217;m going to tell you all about it. And, as a bit of a treat (if only to myself), I am going to include a few quotes that sum up the way I think of [...]]]></description>
		<link>http://cookingschoolconfidential.com/2010/06/17/day-forty-fin/</link>
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		<title>Day thirty-nine: Last day in the restaurant and I cooked &#8230;</title>
		<description><![CDATA[Sweet Line Cook never did show up today and the restaurant was fully booked, so the Chef told me I could have his station: Grill. So, after I set up the restaurant, I did the prep for the grill station. I was delighted to be cooking again. The seventh leading cause of death in the [...]]]></description>
		<link>http://cookingschoolconfidential.com/2010/06/14/day-thirty-nine-last-day-in-the-restaurant-and-i-cooked/</link>
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		<title>Day thirty-eight: Be good to your waitress</title>
		<description><![CDATA[Today is day two of me playing server. Once again, we had an almost packed restaurant. Like yesterday, I again managed to draw a line across my left breast with my blue pen (it&#8217;s not that I am a total klutz, it&#8217;s just that I am required to wear my white Chef&#8217;s jacket for service [...]]]></description>
		<link>http://cookingschoolconfidential.com/2010/06/10/day-thirty-eight-be-good-to-your-waitress/</link>
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		<title>Day thirty-seven: Where I am now doing the one job I have yet to do</title>
		<description><![CDATA[My captors refuse to release me preferring, instead, to confine me to a small square of floor where I pace, pace, pace from table to table, forever doomed to ask people, &#8220;So, do you know what you want today?&#8221; and busily writing &#8220;chop&#8221; or &#8220;chix&#8221; or &#8220;tang&#8221; or whatever phrase my captors insist I use [...]]]></description>
		<link>http://cookingschoolconfidential.com/2010/06/07/day-thirty-seven-where-i-am-now-doing-the-one-job-i-have-yet-to-do/</link>
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