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April 25, 1997 | MIMI KO CRUZ and JOHN CANALIS
Student chefs from Orange Coast College took top honors this month at the American Culinary Federation's Western Region Junior Member Hot Food Championships in Portland. Culinary arts students from Orange Coast finished first among 13 teams from California, Oregon, Washington, Arizona, Nevada and Utah. They will compete in the national finals in Atlanta in July. "We're absolutely thrilled with our performance in Portland," said Bill Barber, the college's head chef.
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.
July 8, 2000 | Dow Jones
I-Flow Corp.'s chief financial officer, Gayle L. Arnold, has resigned to devote more time to her family, the company said Friday. Lake Forest-based I-Flow, which makes portable infusion systems, said it retained Arnold as a consultant to work with the company until it finds a successor.
December 5, 1992 | Associated Press
For eight years, he did the fixing up and she did the cleaning and cooking and made the beer runs. Then they broke up. Five years later, an appeals court has agreed that Harlan Ray must give Linda Walsh $6,600 in housekeeping pay. "This opens the door for an argument that true roommates, not even boyfriend-girlfriend, could end up with the same results," said Ray's attorney, Daniel Berkos. Walsh and her two sons moved into Ray's home after they met in 1979.
July 12, 2007 | Chris Rubin, Special to The Times
"LA Vie en Rose" plays softly in the background as Florence Bertheau -- a.k.a. Chef Flo -- cooks crepes, stacking up a supply on the side of her stove. Kids and their parents drift in to the Manhattan Beach Chefmakers Cooking Academy early on a Saturday morning, the grown-ups grabbing cups of coffee, the children taking the crepes, stuffing them with chocolate, jam and other sweet fillings and then devouring them.
Every Wednesday night at Alto Palato in West Hollywood, chef Roberto Perotti prepares a three-course regional menu. The cost is just $25 per person. Ordering the evening's menu also gets you 40% off on any bottle of wine, so drink up. That bottle of Barolo won't set you back much more than a good Chianti Classico on a normal night. Since there are 23 regions in Italy--and few people have visited or can even name more than a handful, it will take close to half a year before they begin to repeat.
May 26, 1995 | HOLLY J. WAGNER
The Newport Beach Fire Department offered "Backdraft Chili." Costa Mesa resident Carole Arnold toiled over her specialty, "Disco Inferno Chili." With ingredients as imaginative as the names of their dishes, the teams were among 96 from across the state competing Thursday in the 22nd annual California State Championship Chili Cook-Off. For four hours, the teams stirred and tasted, adjusting spices, each hoping to be chosen to attend the national cook-off in October in Reno.
December 6, 2007 | Bob Pool, Times Staff Writer
Those who crowded into a Redondo Beach restaurant could scarcely believe what 7-year-old Jack Witherspoon cooked up Wednesday night. There were hors d'oeuvres such as mushrooms stuffed with spinach and three cheeses. A spinach ravioli appetizer with wild mushrooms, sherry and pecorino. A salad made with his own sun-dried tomato ranch dressing.
The evening meal had become a necessary evil for Stephen and Chris Javier. At the end of their long and busy days, eating well was the first thing they wanted to do. Cooking was, well, the last thing. "It's not that we wouldn't like to be handier and more creative in the kitchen," said Chris, 46, a preschool special education teacher. "But the fact is, we're not. Whether because we don't have the time or because we just don't enjoy it, we always found a reason not to cook."
April 28, 2005 | Zan Dubin Scott, Special to The Times
Within minutes, the budding chefs looked the part: crisp white aprons neatly tethered around the waist, stovepipe chefs hats and a thorough dusting of flour on hands, forearms, and -- since tasting proved irresistible -- chins and cheeks. Who, after all, can resist sugary sweet dough, which is what a dozen children began to roll (and sample) with zeal as a recent Art of Pastry Making class got underway at the Ritz-Carlton, Huntington Hotel & Spa in Pasadena.
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