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Busy Chef

An example of how chefs can create an online Diary to promote their food and reputation. Friday, November 18, 2005. Some of the cheeses at the market in Moissac, south of France (Provence). Everything could be tried and the goat cheeses were the best - very strong flavours. I realise how mild our cheeses are for the local palate - almost bland in comparison. A lot less needed in cooking because of the flavour depth. Posted by Ken Burgin @ 10:57 AM 0 comments. Monday, November 14, 2005.

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Busy Chef | busychef.blogspot.com Reviews
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An example of how chefs can create an online Diary to promote their food and reputation. Friday, November 18, 2005. Some of the cheeses at the market in Moissac, south of France (Provence). Everything could be tried and the goat cheeses were the best - very strong flavours. I realise how mild our cheeses are for the local palate - almost bland in comparison. A lot less needed in cooking because of the flavour depth. Posted by Ken Burgin @ 10:57 AM 0 comments. Monday, November 14, 2005.
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1 busy chef
2 french cheeses
3 patisserie
4 artichoke season
5 about me
6 name
7 ken burgin
8 location
9 links
10 cafe troppo blog
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busy chef,french cheeses,patisserie,artichoke season,about me,name,ken burgin,location,links,cafe troppo blog,profitable hospitality,archives
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Busy Chef | busychef.blogspot.com Reviews

https://busychef.blogspot.com

An example of how chefs can create an online Diary to promote their food and reputation. Friday, November 18, 2005. Some of the cheeses at the market in Moissac, south of France (Provence). Everything could be tried and the goat cheeses were the best - very strong flavours. I realise how mild our cheeses are for the local palate - almost bland in comparison. A lot less needed in cooking because of the flavour depth. Posted by Ken Burgin @ 10:57 AM 0 comments. Monday, November 14, 2005.

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1

Busy Chef: Artichoke season

http://busychef.blogspot.com/2005/11/artichoke-season.html

An example of how chefs can create an online Diary to promote their food and reputation. Monday, November 14, 2005. Seen at the market today - we are stuffing them with garlic and breadcrumbs. Our mad keen Italian waiter insists every customer tries them - selling like crazy! Posted by Ken Burgin @ 3:05 PM. Comments: Post a Comment. Sydney, New South Wales, Australia. View my complete profile.

2

Busy Chef: Patisserie

http://busychef.blogspot.com/2005/11/patisserie.html

An example of how chefs can create an online Diary to promote their food and reputation. Monday, November 14, 2005. Saw this on a trip to Melbourne last week - I don't think I have the patience to do this fine work but I love the look of it. Tasted good too. Posted by Ken Burgin @ 3:26 PM. Comments: Post a Comment. Sydney, New South Wales, Australia. View my complete profile.

3

Busy Chef: Special 21st Birthday cakes

http://busychef.blogspot.com/2005/11/special-21st-birthday-cakes.html

An example of how chefs can create an online Diary to promote their food and reputation. Monday, November 14, 2005. Special 21st Birthday cakes. Cute as can be, and cup cakes are easy to make - 200 in one batch, we just had to get some more tins. Now also being sold with coffee and making a nice stir with female customers. Posted by Ken Burgin @ 3:28 PM. Comments: Post a Comment. Sydney, New South Wales, Australia. View my complete profile.

4

Busy Chef: French cheeses

http://busychef.blogspot.com/2005/11/french-cheeses.html

An example of how chefs can create an online Diary to promote their food and reputation. Friday, November 18, 2005. Some of the cheeses at the market in Moissac, south of France (Provence). Everything could be tried and the goat cheeses were the best - very strong flavours. I realise how mild our cheeses are for the local palate - almost bland in comparison. A lot less needed in cooking because of the flavour depth. Posted by Ken Burgin @ 10:57 AM. Comments: Post a Comment. View my complete profile.

5

Busy Chef: November 2005

http://busychef.blogspot.com/2005_11_01_archive.html

An example of how chefs can create an online Diary to promote their food and reputation. Friday, November 18, 2005. Some of the cheeses at the market in Moissac, south of France (Provence). Everything could be tried and the goat cheeses were the best - very strong flavours. I realise how mild our cheeses are for the local palate - almost bland in comparison. A lot less needed in cooking because of the flavour depth. Posted by Ken Burgin @ 10:57 AM 0 comments. Monday, November 14, 2005.

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10 Ways to Avoid Missed Opportunities in your Cooking Career

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Click Here for instant access to Downloads, Resources and all the latest Updates. Tip of the Week. Fraud and Theft Control. For Chefs and Waiters. How To Do It Videos. On the Funny Side. For Chefs and Waiters. 10 Ways to Avoid Missed Opportunitie . . . 10 Ways to Avoid Missed Opportunities in your Cooking Career. Cooking is a great career, and many chefs start off with high hopes for work that will give them a good income, recognition and satisfaction. Keep up to date with market research. Focus on the w...

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Busy Chef

An example of how chefs can create an online Diary to promote their food and reputation. Friday, November 18, 2005. Some of the cheeses at the market in Moissac, south of France (Provence). Everything could be tried and the goat cheeses were the best - very strong flavours. I realise how mild our cheeses are for the local palate - almost bland in comparison. A lot less needed in cooking because of the flavour depth. Posted by Ken Burgin @ 10:57 AM 0 comments. Monday, November 14, 2005.

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