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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.
November 5, 1998 | JAMES MEIER
Zov Karamardian started cooking at age 13 and it changed her life. Now the noted Tustin restaurateur is hoping to change the lives of about 20 teenagers from Valley High School in Santa Ana, offering them free cooking lessons. "I love to teach, No. 1," said Karamardian, who counts numerous chefs in her family. She added that there are many students who might be interested in food-related careers and "they won't know it unless they're exposed to it."
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.
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 6, 1990 | MARLA CONE
When Tony Higson throws another shrimp on his barby, he doesn't pollute the air. Charcoal lighter fluid was banned in Australia three years ago--because of safety concerns, not smog--and consumers don't seem to miss it, said Higson, who represents a company that manufactures Blazer, an alcohol-based gel that is squirted onto charcoal. "Products like this are completely safe, odor-free and pollution free. Everyone uses them in Australia," Higson said.
January 7, 1990 | BILL STEIGERWALD
On PBS, where, let's face it, most food shows have treated food preparation as a quasi-sacramental act, Mike Kalina is the culinary equivalent of a pie-throwing priest. Kalina is the host-cum-standup-comedian of "The Travelin' Gourmet," a new PBS food and travel show that peppers its 30 minutes of practical tips on cooking and back-kitchen visits to famous European eateries with a most untraditional PBS ingredient--fun.
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