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	<title>peregrine</title>
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		<title>cb</title>
		<link>http://www.d-desimone.com/?p=466</link>
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		<pubDate>Fri, 13 Aug 2010 18:54:52 +0000</pubDate>
		<dc:creator>dale</dc:creator>
				<category><![CDATA[kitchen]]></category>

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		<description><![CDATA[we can change the dish but we can&#8217;t change the words.   this should sound familiar to anyone who has had to change an in room dining menu.  i guess i can&#8217;t blame them.  it is a huge pain in the ass to re-stuff 400+ menus spread out over eight floors.  [...]]]></description>
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		<title>tea time</title>
		<link>http://www.d-desimone.com/?p=464</link>
		<comments>http://www.d-desimone.com/?p=464#comments</comments>
		<pubDate>Sat, 31 Jul 2010 18:32:36 +0000</pubDate>
		<dc:creator>dale</dc:creator>
				<category><![CDATA[kitchen]]></category>

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		<description><![CDATA[we are getting a new tea menu together to roll out after ramadan.  here is a preview.


 
coconut white chocolate madras shortbread

black forest

fruit tart

chocolate black tea cake

bakewell cornet


	
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		<title>spur</title>
		<link>http://www.d-desimone.com/?p=461</link>
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		<pubDate>Tue, 06 Jul 2010 10:57:20 +0000</pubDate>
		<dc:creator>dale</dc:creator>
				<category><![CDATA[kitchen]]></category>

		<guid isPermaLink="false">http://www.d-desimone.com/?p=461</guid>
		<description><![CDATA[any hotel pastry chef knows what it means to get a phone call or an email saying here is an event what is your menu.  it does not matter what you are doing or where you are you have one minute to come up with the menu.  if you are lucky you may [...]]]></description>
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		<title>the curse</title>
		<link>http://www.d-desimone.com/?p=457</link>
		<comments>http://www.d-desimone.com/?p=457#comments</comments>
		<pubDate>Mon, 28 Jun 2010 12:51:18 +0000</pubDate>
		<dc:creator>dale</dc:creator>
				<category><![CDATA[kitchen]]></category>

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		<description><![CDATA[i find myself writing another post about showpieces with mixed feelings.  the idea that a nice showpiece = good chef is a misconception that i strongly disagree with and do want to contribute to.  on the other hand i see an entire industry incestually copying the same design/concept all around the world in [...]]]></description>
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		<title>“new”</title>
		<link>http://www.d-desimone.com/?p=453</link>
		<comments>http://www.d-desimone.com/?p=453#comments</comments>
		<pubDate>Tue, 22 Jun 2010 07:04:51 +0000</pubDate>
		<dc:creator>dale</dc:creator>
				<category><![CDATA[kitchen]]></category>

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		<description><![CDATA[it has been a busy couple weeks.  i have been assuming the role of exec pastry chef (our pastry chef has recently left) and been starting to put my touch in place.  making leadership changes is always challenging so i have not been able to work on any new ideas but there have [...]]]></description>
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		<title>round 1</title>
		<link>http://www.d-desimone.com/?p=446</link>
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		<pubDate>Tue, 08 Jun 2010 12:22:07 +0000</pubDate>
		<dc:creator>dale</dc:creator>
				<category><![CDATA[commentary]]></category>

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		<description><![CDATA[i have not written much about showpiece work.  i enjoy it but is has nothing to do with being a chef.  one of, what i think, the biggest misconceptions in the industry is that beautiful showpieces are made by the best chefs.  the best chefs make great food.  the best craftsmen [...]]]></description>
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		<title>round 1</title>
		<link>http://www.d-desimone.com/?p=440</link>
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		<pubDate>Tue, 08 Jun 2010 11:17:34 +0000</pubDate>
		<dc:creator>dale</dc:creator>
		
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		<description><![CDATA[i have not written much about showpiece work.  i enjoy it but is has nothing to do with being a chef.  one of, what i think, the biggest misconceptions in the industry is that beautiful showpieces are made by the best chefs.  the best chefs make great food.  the best craftsmen [...]]]></description>
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		<title>piece of cake</title>
		<link>http://www.d-desimone.com/?p=426</link>
		<comments>http://www.d-desimone.com/?p=426#comments</comments>
		<pubDate>Fri, 21 May 2010 07:47:45 +0000</pubDate>
		<dc:creator>dale</dc:creator>
				<category><![CDATA[kitchen]]></category>

		<guid isPermaLink="false">http://www.d-desimone.com/?p=426</guid>
		<description><![CDATA[maybe i am not the only chef that felt this way but when i worked in restaurants i would always get frustrated when guests asked for something that was not on the menu.  as i grew up i realized that  special requests were part of life.  now that i work in hotels [...]]]></description>
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		<title>blinded</title>
		<link>http://www.d-desimone.com/?p=421</link>
		<comments>http://www.d-desimone.com/?p=421#comments</comments>
		<pubDate>Sat, 15 May 2010 17:37:48 +0000</pubDate>
		<dc:creator>dale</dc:creator>
				<category><![CDATA[kitchen]]></category>

		<guid isPermaLink="false">http://www.d-desimone.com/?p=421</guid>
		<description><![CDATA[serving crème brulee in banquets has always bothered me a little, well maybe more than a little.  by the time they are all burned and then served the sugar crust always starting to go soft.  it can be prevented in  smaller functions but when the numbers go up it become more and [...]]]></description>
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		<title>willy</title>
		<link>http://www.d-desimone.com/?p=416</link>
		<comments>http://www.d-desimone.com/?p=416#comments</comments>
		<pubDate>Sat, 08 May 2010 09:18:21 +0000</pubDate>
		<dc:creator>dale</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.d-desimone.com/?p=416</guid>
		<description><![CDATA[there is nothing quite like brand new equipment.  i think most chefs feel like a kid at christmas when their newest toy arrives.  tearing through the packaging and showing everyone what you got… we have all done it.   we were very fortunate when our program was conceived and we were given [...]]]></description>
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