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	<title>Chef&#039;s Diary &#187; Terry Laybourne</title>
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	<description>An English Chef in Paris</description>
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		<title>Connaissez-vous les St Jacques pêchées en plongée ?</title>
		<link>http://www.chefsdiary.com/archives/331</link>
		<comments>http://www.chefsdiary.com/archives/331#comments</comments>
		<pubDate>Mon, 04 May 2009 21:43:27 +0000</pubDate>
		<dc:creator>Dom</dc:creator>
				<category><![CDATA[Fish / Poisson]]></category>
		<category><![CDATA[Français]]></category>
		<category><![CDATA[Terry Laybourne]]></category>

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		<description><![CDATA[L&#8217;été dernière, au restaurant de Terry Laybourne &#8220;Jesmond Dene House&#8221; à Newcastle en Angleterre, j&#8217;ai travaillé pour la première fois avec les St Jacques que l&#8217;on avait pêché en plongée (en Ecosse, en l&#8217;occurrence). Non seulement c&#8217;était un produit d&#8217;une taille impressionnante (entre 80 et 110g la noix), avec la finesse et le goût à [...]]]></description>
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		<title>Summer in Newcastle &#8211; Get out there and buy more rare breed pork&#8230;&#8230;</title>
		<link>http://www.chefsdiary.com/archives/201</link>
		<comments>http://www.chefsdiary.com/archives/201#comments</comments>
		<pubDate>Fri, 03 Oct 2008 08:33:33 +0000</pubDate>
		<dc:creator>Dom</dc:creator>
				<category><![CDATA[Bio / Organic]]></category>
		<category><![CDATA[English]]></category>
		<category><![CDATA[Terry Laybourne]]></category>
		<category><![CDATA[livres de cuisine]]></category>
		<category><![CDATA[rare breed pork]]></category>

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		<description><![CDATA[Rare breed pigs&#8230;..don&#8217;t you just love &#8216;em !!! Just to be clear on one thing before going any further &#8211; I am not an expert on rare breed pork, far from it. However, having tasted rare breed pork from 2 different farmers in the North East, I can certainly say that the pork is magnificent [...]]]></description>
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		</item>
		<item>
		<title>Conversion from Consultant to Chef : phase 2</title>
		<link>http://www.chefsdiary.com/archives/203</link>
		<comments>http://www.chefsdiary.com/archives/203#comments</comments>
		<pubDate>Thu, 02 Oct 2008 10:40:50 +0000</pubDate>
		<dc:creator>Dom</dc:creator>
				<category><![CDATA[Au Petit Marguery]]></category>
		<category><![CDATA[English]]></category>
		<category><![CDATA[Fish / Poisson]]></category>
		<category><![CDATA[Job Hunting]]></category>
		<category><![CDATA[Switching Jobs]]></category>
		<category><![CDATA[Terry Laybourne]]></category>
		<category><![CDATA[cookery books]]></category>
		<category><![CDATA[family life]]></category>

		<guid isPermaLink="false">http://www.chefsdiary.com/?p=203</guid>
		<description><![CDATA[It&#8217;s almost 1 year to the day since this incredible, crazy, passionate and sometimes stressfull conversion process began. The first step was my &#8220;Initiation&#8221; &#8211; 1 CAP Cuisine (infact my actual diploma only arrived this morning !), 6 restaurants / caterers, umpteen cookery / chef books (of which my latest is a true gem &#8211; [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Next steps for Chefsdiary&#8230;.</title>
		<link>http://www.chefsdiary.com/archives/198</link>
		<comments>http://www.chefsdiary.com/archives/198#comments</comments>
		<pubDate>Tue, 19 Aug 2008 13:32:13 +0000</pubDate>
		<dc:creator>Dom</dc:creator>
				<category><![CDATA[English]]></category>
		<category><![CDATA[Terry Laybourne]]></category>
		<category><![CDATA[family life]]></category>

		<guid isPermaLink="false">http://www.chefsdiary.com/?p=198</guid>
		<description><![CDATA[Yesterday I had a much needed discussion with my wife (whilst the kids were jumping around in a softplay castle with hundreds of other little Geordies) about the next step after the end of my time here in Newcastle. There&#8217;s a bit more than 1 and a half months to go here in Newcastle before [...]]]></description>
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		<title>Chefsdiary resurfaces in Newcastle&#8230;.</title>
		<link>http://www.chefsdiary.com/archives/197</link>
		<comments>http://www.chefsdiary.com/archives/197#comments</comments>
		<pubDate>Mon, 11 Aug 2008 12:22:53 +0000</pubDate>
		<dc:creator>Dom</dc:creator>
				<category><![CDATA[English]]></category>
		<category><![CDATA[Terry Laybourne]]></category>

		<guid isPermaLink="false">http://www.chefsdiary.com/?p=197</guid>
		<description><![CDATA[Just a quick note to let those interested know how I am getting on over here in Newcastle at Terry Laybourne&#8217;s flagship restaurant &#8220;Jesmond Dene House&#8221;. It&#8217;s now been almost 1 month (remember that I&#8217;m here for 3 months) and I am now pretty well integrated into the Meat section within the team. There are [...]]]></description>
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		<title>it&#8217;s official &#8211; 80% for my CAP Cuisine</title>
		<link>http://www.chefsdiary.com/archives/195</link>
		<comments>http://www.chefsdiary.com/archives/195#comments</comments>
		<pubDate>Thu, 10 Jul 2008 12:44:23 +0000</pubDate>
		<dc:creator>Dom</dc:creator>
				<category><![CDATA[CAP Cuisine]]></category>
		<category><![CDATA[English]]></category>
		<category><![CDATA[Terry Laybourne]]></category>

		<guid isPermaLink="false">http://www.chefsdiary.com/?p=195</guid>
		<description><![CDATA[On the day of my departure for 3 months work at Terry Laybourne&#8217;s &#8220;Jesmond Dene House&#8221; in Newcastle, I received my official CAP Cuisine results. Overall, a decent mark, but I&#8217;m disappointed with the practical exam score (15 out of 20). Anyway, it&#8217;s all pretty academic, as we say&#8230;.the main thing now is the real [...]]]></description>
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		<title>Je pars pour Newcastle&#8230;.le prochain chapitre</title>
		<link>http://www.chefsdiary.com/archives/193</link>
		<comments>http://www.chefsdiary.com/archives/193#comments</comments>
		<pubDate>Tue, 08 Jul 2008 21:34:29 +0000</pubDate>
		<dc:creator>Dom</dc:creator>
				<category><![CDATA[Français]]></category>
		<category><![CDATA[Terry Laybourne]]></category>

		<guid isPermaLink="false">http://www.chefsdiary.com/?p=193</guid>
		<description><![CDATA[Mardi soir et je commence à m&#8217;organiser pour mon départ pour Newcastle Upon Tyne&#8230;.j&#8217;ai commencé avec mes livres de cuisine, mes couteaux et mes &#8220;trucs&#8221; gastronomiques (que mon papa n&#8217;aura absoluement pas) comme mon syphon, une mandoline&#8230;.. J&#8217;ai hâte de commencer dans la cuisine de Terry Laybourne, de travailler avec les produits de ma région [...]]]></description>
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		<title>One step for Chefsdiary, a giant step for the Family Quirke&#8230;.</title>
		<link>http://www.chefsdiary.com/archives/132</link>
		<comments>http://www.chefsdiary.com/archives/132#comments</comments>
		<pubDate>Thu, 24 Apr 2008 18:52:21 +0000</pubDate>
		<dc:creator>Dom</dc:creator>
				<category><![CDATA[La Fontaine Gaillon]]></category>
		<category><![CDATA[La Zygothèque]]></category>
		<category><![CDATA[Le Zephyr]]></category>
		<category><![CDATA[Switching Jobs]]></category>
		<category><![CDATA[Terry Laybourne]]></category>
		<category><![CDATA[family life]]></category>
		<category><![CDATA[temp work / intérim]]></category>

		<guid isPermaLink="false">http://www.chefsdiary.com/archives/132</guid>
		<description><![CDATA[Yep, I&#8217;m nearly there&#8230;.the end of my CAP Cuisine will be upon me in 3 weeks exactly !! That&#8217;ll be the end of the first step towards my own restaurant. Well the first bit of news is that I&#8217;m not stopping there. The overriding aim of me spending 8 months doing this CAP was to [...]]]></description>
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		<item>
		<title>big break for chef&#8217;s diary&#8230;</title>
		<link>http://www.chefsdiary.com/archives/109</link>
		<comments>http://www.chefsdiary.com/archives/109#comments</comments>
		<pubDate>Sun, 23 Mar 2008 21:45:28 +0000</pubDate>
		<dc:creator>Dom</dc:creator>
				<category><![CDATA[Bio / Organic]]></category>
		<category><![CDATA[English]]></category>
		<category><![CDATA[London]]></category>
		<category><![CDATA[Terry Laybourne]]></category>
		<category><![CDATA[Tom Aikens]]></category>

		<guid isPermaLink="false">http://www.chefsdiary.com/archives/109</guid>
		<description><![CDATA[Quite some time since my last post, and since there&#8217;s been a few difficult moments, burns, cuts and even managed to stab myself (purely by accident, I might add) ! So, in today&#8217;s post I will cover 3rd period at La Fontaine, and end of Le Zephyr trip to London doubts &#8211; where I&#8217;m at [...]]]></description>
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		<title>Preparing for the &#8220;Next Steps&#8221; &#8211; looking for a &#8220;Mentor&#8221; &amp; visits to Newcastle</title>
		<link>http://www.chefsdiary.com/archives/100</link>
		<comments>http://www.chefsdiary.com/archives/100#comments</comments>
		<pubDate>Mon, 04 Feb 2008 09:41:27 +0000</pubDate>
		<dc:creator>Dom</dc:creator>
				<category><![CDATA[CAP Cuisine]]></category>
		<category><![CDATA[English]]></category>
		<category><![CDATA[Fish / Poisson]]></category>
		<category><![CDATA[Switching Jobs]]></category>
		<category><![CDATA[Terry Laybourne]]></category>

		<guid isPermaLink="false">http://www.chefsdiary.com/archives/100</guid>
		<description><![CDATA[2008 hardly started and I have had 2 trips back home already to see my family in Newcastle Upon Tyne. One visit was for pleasure, the other for more personal and painful reasons (which I will cover in another post when the time is right). During this extended time in Newcastle I have been able [...]]]></description>
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