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	<title>Chef&#039;s Diary &#187; Gordon Ramsay</title>
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	<description>An English Chef in Paris</description>
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		<title>2ème partie : Dom &#8220;For One Night Only&#8221; chez Zoé&#8230;.l&#8217;avis du chef</title>
		<link>http://www.chefsdiary.com/archives/488</link>
		<comments>http://www.chefsdiary.com/archives/488#comments</comments>
		<pubDate>Sat, 18 Jul 2009 21:27:32 +0000</pubDate>
		<dc:creator>Dom</dc:creator>
				<category><![CDATA[Français]]></category>
		<category><![CDATA[Gordon Ramsay]]></category>
		<category><![CDATA[Kitchen Stories]]></category>
		<category><![CDATA[Tom Aikens]]></category>
		<category><![CDATA[family life]]></category>

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		<description><![CDATA[Ca fait presque 2 semaines depuis notre soirée chez Zoé Bouillon et je dors bien depuis seulement 2 jours. Depuis le 5 juillet mes pensées (et donc mes nuits) sont remplies des réflexions sur ma vie de consultant, ma vie en cuisine et ma famille. Cette soirée m&#8217;a fait beaucoup réfléchir, j&#8217;ai parlé sans cesse [...]]]></description>
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		<title>béarnaises ratées, mayonnaise tombée mais w/end à Londres se concrétise&#8230;.</title>
		<link>http://www.chefsdiary.com/archives/102</link>
		<comments>http://www.chefsdiary.com/archives/102#comments</comments>
		<pubDate>Sun, 17 Feb 2008 01:44:23 +0000</pubDate>
		<dc:creator>Dom</dc:creator>
				<category><![CDATA[Français]]></category>
		<category><![CDATA[French Cookery Training]]></category>
		<category><![CDATA[Gordon Ramsay]]></category>
		<category><![CDATA[La Fontaine Gaillon]]></category>
		<category><![CDATA[Le Zephyr]]></category>
		<category><![CDATA[Tom Aikens]]></category>

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		<description><![CDATA[OK, la fin de ma première semaine de la 3ème période de formation en entreprise (c&#8217;est à dire, la période où je travaille à la Fontaine), et ce n&#8217;était pas terrible ! Je dirais que cette semaine s&#8217;est caracterisée par ma difficulté (toujours) d&#8217;intégrer l&#8217;équipe / la brigade et de trouver ma place besoin de [...]]]></description>
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		<title>Mes livres de cuisine et des nouveaux pour 2008&#8230;.</title>
		<link>http://www.chefsdiary.com/archives/95</link>
		<comments>http://www.chefsdiary.com/archives/95#comments</comments>
		<pubDate>Sun, 20 Jan 2008 01:28:08 +0000</pubDate>
		<dc:creator>Dom</dc:creator>
				<category><![CDATA[Français]]></category>
		<category><![CDATA[Gordon Ramsay]]></category>
		<category><![CDATA[Nigel Slater]]></category>

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		<description><![CDATA[Quelquechose qui accompagne étroitement ma passion pour la cuisine est celle des livres de cuisine. L&#8217;un de mes magasins préférés à Paris est la Librairie Gourmande, où je pourrais tranquillement passer plusieurs heures à &#8220;déguster&#8221; leur produits ! A vrai dire, vu que souvent le prix des bouquins de cuisine est tellement élevé, je m&#8217;empêche [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<title>London Calling &#8211; British Cuisine / French Cuisine&#8230;.spot the difference</title>
		<link>http://www.chefsdiary.com/archives/77</link>
		<comments>http://www.chefsdiary.com/archives/77#comments</comments>
		<pubDate>Sun, 09 Dec 2007 01:26:59 +0000</pubDate>
		<dc:creator>Dom</dc:creator>
				<category><![CDATA[English]]></category>
		<category><![CDATA[French Cookery Training]]></category>
		<category><![CDATA[Gordon Ramsay]]></category>
		<category><![CDATA[Jamie Oliver]]></category>
		<category><![CDATA[La Fontaine Gaillon]]></category>
		<category><![CDATA[Le Zephyr]]></category>
		<category><![CDATA[cookery books]]></category>
		<category><![CDATA[livres de cuisine]]></category>
		<category><![CDATA[recipies - salé / savoury]]></category>
		<category><![CDATA[recipies - sucré / sweet]]></category>
		<category><![CDATA[restaurants in paris]]></category>

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		<description><![CDATA[First of all, 1 week without a single post&#8230;.I can only apologise to my faithful following in France, Switzerland, the UK, the US all the way thru to China ! It&#8217;s not that I&#8217;ve been particularly busy &#8211; simply no juice for writing. Don&#8217;t know why. Having said that, I have been pretty busy during [...]]]></description>
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		<title>Semaine 8 &#8211; je trouve l&#8217;étincelle pour ouvrir la porte sur le mois de Père Noël&#8230;..</title>
		<link>http://www.chefsdiary.com/archives/72</link>
		<comments>http://www.chefsdiary.com/archives/72#comments</comments>
		<pubDate>Sun, 02 Dec 2007 01:53:23 +0000</pubDate>
		<dc:creator>Dom</dc:creator>
				<category><![CDATA[CAP Cuisine]]></category>
		<category><![CDATA[Français]]></category>
		<category><![CDATA[French Cookery Training]]></category>
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		<category><![CDATA[Switching Jobs]]></category>
		<category><![CDATA[family life]]></category>

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		<description><![CDATA[Alors, la fin de la 8ème semaine, dont 6 à l&#8217;école et 2 à La Fontaine Gaillon (et 6 samedis au Zephyr). J&#8217;ai terminé la semaine dernière avec un samedi soir au Zephyr qui était un échec dès le début jusqu&#8217;à la fin&#8230;..un goût amer pour finir une semaine n&#8217;est jamais agréable, mais surtout quand [...]]]></description>
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		<title>Michelin Guide &#8211; first Tokyo guide</title>
		<link>http://www.chefsdiary.com/archives/70</link>
		<comments>http://www.chefsdiary.com/archives/70#comments</comments>
		<pubDate>Wed, 28 Nov 2007 08:57:04 +0000</pubDate>
		<dc:creator>Dom</dc:creator>
				<category><![CDATA[English]]></category>
		<category><![CDATA[Gordon Ramsay]]></category>
		<category><![CDATA[Michelin Stars]]></category>

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		<description><![CDATA[Stumbled across an article in the Financial Times (20/11/07) which talks briefly about the new Michelin guide for Tokyo &#8211; the first time Michelin produce a guide in Asia. In my last article concerning Michelin stars I was talking about the European League table. Well, here it&#8217;s more a question of metropolitan urban centre league [...]]]></description>
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		<title>The restaurant industry, Jean-Pierre Coffe and its bad press&#8230;..</title>
		<link>http://www.chefsdiary.com/archives/62</link>
		<comments>http://www.chefsdiary.com/archives/62#comments</comments>
		<pubDate>Wed, 21 Nov 2007 16:55:56 +0000</pubDate>
		<dc:creator>Dom</dc:creator>
				<category><![CDATA[English]]></category>
		<category><![CDATA[French Cookery Training]]></category>
		<category><![CDATA[Gordon Ramsay]]></category>
		<category><![CDATA[Switching Jobs]]></category>
		<category><![CDATA[family life]]></category>

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		<description><![CDATA[just a brief word concerning the overall image of the restaurant industry, or more exactly, the life of a chef &#038; restaurant owner. When I started on my career conversion &#8220;thing&#8221; over 2 years ago, I decided that I should start by asking people what they thought of changing from being a Senior IT Consultant [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>a good day at the office ;-)</title>
		<link>http://www.chefsdiary.com/archives/17</link>
		<comments>http://www.chefsdiary.com/archives/17#comments</comments>
		<pubDate>Wed, 17 Oct 2007 20:33:42 +0000</pubDate>
		<dc:creator>Dom</dc:creator>
				<category><![CDATA[CAP Cuisine]]></category>
		<category><![CDATA[English]]></category>
		<category><![CDATA[Gordon Ramsay]]></category>
		<category><![CDATA[Heston Blumenthal]]></category>
		<category><![CDATA[cuisine moléculaire]]></category>

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		<description><![CDATA[Wednesday Week 2 of my cookery diploma, it started with a 4 and a half hour class at 8am, and was thus looking a bit tricky ! However, between Mr Faverol and the rest of us, we managed to get pretty animated by the history of cookery, development of products and techniques in the 19 [...]]]></description>
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		<title>Game On !!!</title>
		<link>http://www.chefsdiary.com/archives/16</link>
		<comments>http://www.chefsdiary.com/archives/16#comments</comments>
		<pubDate>Thu, 11 Oct 2007 22:07:06 +0000</pubDate>
		<dc:creator>Dom</dc:creator>
				<category><![CDATA[CAP Cuisine]]></category>
		<category><![CDATA[English]]></category>
		<category><![CDATA[FONGECIF]]></category>
		<category><![CDATA[Gordon Ramsay]]></category>
		<category><![CDATA[restaurants in paris]]></category>

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		<description><![CDATA[So, I finally got my hands on my knives today&#8230;.ok, it was only so that I could cut up some veg, but hey, I can honestly say that I was absolutely delighted at the end of the session (5 hrs)&#8230;..carrots maçédoine (biggish cubes), jardinère (batons), &#8220;ciseler&#8221; (cut in fine little cubes, whilst leaving the root [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>&#8220;There&#8217;s Jesus&#8230;..&#8221;</title>
		<link>http://www.chefsdiary.com/archives/13</link>
		<comments>http://www.chefsdiary.com/archives/13#comments</comments>
		<pubDate>Mon, 24 Sep 2007 11:02:00 +0000</pubDate>
		<dc:creator>Dom</dc:creator>
				<category><![CDATA[English]]></category>
		<category><![CDATA[Gordon Ramsay]]></category>
		<category><![CDATA[Switching Jobs]]></category>

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		<description><![CDATA[A bit like the famous Bill Shankley quote &#8220;Football isn&#8217;t a question of life or death &#8211; it&#8217;s more important than that&#8221;, cooking being more important than life came out of a great New York Times article about Gordon Ramsay. Marco Pierre White was the reason why Gordon Ramsay is the 3 star chef that [...]]]></description>
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