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March 13, 1988 | JUDITH SIMS
There are cooking classes everywhere: Hardware stores, fancy cooking schools, cookware shops, colleges and universities, even private homes all have the sounds and smells of food preparation closely scrutinized by students. But the most fascinating classroom of all is the restaurant kitchen. It has a cachet all its own, like an artist's studio or a weaver's workshop: This is where professionals do it right, every day.
February 23, 1998 | EDWARD M. YOON
By day, Gail Singer is a successful Valley real estate agent. By night, she is even more successful as a gourmet cook. "I love cooking," said the Tarzana resident. "It's my passion." Singer's cooking prowess was good enough to earn her a berth in the finals of the 38th Pillsbury Quick and Easy Bake-Off Contest in Orlando, Fla. Today, she will compete for the $1-million top prize against 99 other contestants. "It's the most exciting thing that has happened in my life," she said.
Eleven students from the Foundations School Community, a private school in Van Nuys, prepared and served Thanksgiving dinner this week to women and children at a homeless shelter. "We wouldn't have had a turkey if not for them," said 17-year-old Nancy, who enjoyed the meal with her children--Juan, 2, Jasmine, 2 months--and her disabled mother and 14-year-old sister.
May 23, 1994 | MARTIN MILLER
Words don't exactly gush out of John Poynter, a taciturn Navy veteran who is head cook at the Orangewood Children's Home. But birthday cakes are another matter. Poynter, 67, who plans to retire next month, guesses he has baked and decorated more than 2,500 birthday cakes since the county home for abused and neglected children opened 10 years ago. "A lot of the kids never had a birthday cake made for them before," said the Cypress resident whose nickname around the kitchen is the Chief.
Our heroine is a tall lady with a familiar voice, and if you want to hear the ultimate European cooking school success story, hers is it. In 1948, the U.S. State Department assigned her husband to Paris. Encouraged by her gourmet mate, our heroine figured she'd make the most of her new location. So she signed up to study at the famous school for chefs, Le Cordon Bleu.
February 23, 2012 | By S. Irene Virbila, Los Angeles Times Restaurant Critic
When food lovers head to Paris these days, the savvier bypass the Michelin-starred restaurants entirely and seek out the small, sometimes funky bistros where passionate young cooks are turning out wonderful food at affordable prices. Spaces - and kitchens - are often tiny, menus small and changeable. And the wine list may simply be a collection of bottles lined up on shelves. Many come from small or obscure producers who believe in natural (biodynamic, organic) winemaking. A copy of Alice Feiring's "Naked Wine" translated into French might be propped against a bottle of Chinon or Burgundy.
March 22, 1996 | KATE FOLMAR
In all her 11 years of life, Nahal Pirian had never eaten ravioli, let alone cooked it. "I've just made cookies and stuff," the dark-eyed youngster explained after she made the little spinach-stuffed dumplings that have been a staple of Italian cuisine for hundreds of years. The cooking lesson, held at Rosti, a Tuscan eatery in Encino, was part of Lanai Road Elementary School's Kids' Cooking Week, which also included visits to Chevy's restaurant and tours of nearby Ralphs and Mrs.
June 10, 2012 | By Rene Lynch, Los Angeles Times
It's going to be a "hell" of a summer. Chef Gordon Ramsay has one, two, three prime-time shows on Fox this season. "MasterChef" and "Hell's Kitchen" will dominate the network's prime-time programming on Mondays and Tuesday. A third show - "Hotel Hell," which features the famously furious chef darkening the doorway of hotels, inns and bed-and-breakfasts in need of a makeover - will be unveiled later in the summer. It all raises the question, though: Can you have too much Gordon Ramsay?
March 18, 2000 | INDRANEEL SUR
After squishing a mixture of softened bread crumbs, peas, onions and spices into a slice of baked zucchini, Monica Virula, a junior at James Monroe High School, admired her handiwork. "It's a good learning experience," said Monica, 16, as she prepared to stuff another courgette, a gourmet Irish appetizer. "You get to learn a lot of different tastes and dishes from around the world." Monica and nearly 50 other cooking students prepared and served a St.
October 8, 2008 | Russ Parsons and Amy Scattergood, Times Staff Writers
VALUE IS a relative concept. Just ask the folks at Lehman Brothers. But when it comes to ingredients and kitchen tools that beckon to the enthusiastic home cook, it's important to the bottom line -- in this case, a great meal -- to take a look at what's really worth your hard-earned cash -- and what isn't. We scrutinized our kitchens and the merchandise. Our thumbs-up, thumbs-down verdicts on a couple of dozen popular or hyped cooking items follow. No apologies -- we're opinionated.
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