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  <title><![CDATA[Culinary Network News]]></title>
  <metadesc><![CDATA[Welcome to the Culinary Network, a website filled with everything and anything you would like to see about the culinary art’s. Come inside for videos, pictures, event and much more!]]></metadesc>
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  <articles count="12">
    <bigarticle id="18484">
      <title><![CDATA[The Culinary Institute of Spain launches first training platform haute cuisine 100% online]]></title>
      <author><![CDATA[Culinary Network Staff]]></author>
      <createdate unixtime="1328403808" delta="12 hours ago"><![CDATA[2/4/2012]]></createdate>
      <image><![CDATA[gwa916836.jpg]]></image>
      <text><![CDATA[Miami - The education in  high-quality international cuisine has come to the Internet. The IGE, prestigious Spanish Culinary School extends its network in Miami and opens a new platform providing education entirely over the Internet. The school, founded in Madrid in 1974, was influenced by a large group of awarded chefs like Genaro Pildaín, Juan Maria Arzak, and Patxi Bericua. Today the school has a large number of centers ...]]></text>
    </bigarticle>
    <bigarticle id="18180">
      <title><![CDATA[A Call for Holiday Culinary Anarchy]]></title>
      <author><![CDATA[Culinary Network Staff]]></author>
      <createdate unixtime="1320222412" delta="13 weeks ago"><![CDATA[11/2/2011]]></createdate>
      <image><![CDATA[gwa258990.jpg]]></image>
      <text><![CDATA[Every time a holiday approaches, we%u2019re deluged with ads for whichever foods go along with that particular celebration. (Of course, it%u2019s a great opportunity for stores to promote their meats and produce, especially when it%u2019s not a gift-oriented holiday.) Recently, while attempting to dream up an appetizer to bring to this Sunday%u2019s Easter dinner, I started wondering about why we eat specific foods during holidays. Easter, whether you%u2019re all about ...]]></text>
    </bigarticle>
    <article id="17976">
      <title><![CDATA[What Actually Goes On at Olive Garden's 'Culinary Institute' in Tuscany?]]></title>
      <author><![CDATA[Culinary Network Staff]]></author>
      <createdate unixtime="1319606300" delta="14 weeks ago"><![CDATA[10/26/2011]]></createdate>
      <image><![CDATA[gwa863955.jpg]]></image>
      <text><![CDATA[It's not a good week to be Olive Garden. First, a parent spoke out about her child accidentally being served sangria. Now, the Internet is buzzing about the restaurant's famed Tuscan cooking school.Olive Garden, the Italian food chain, claims to have a Culinary Institute of Tuscany, located in a charming 11th century hamlet of Riserva di Fizzano, in the world-class foodie area of Chianti, Tuscany.An anonymous poster on Reddit claims ...]]></text>
    </article>
    <article id="17755">
      <title><![CDATA[Culinary competition launches search for Maine's top lobster chef]]></title>
      <author><![CDATA[Culinary Network Staff]]></author>
      <createdate unixtime="1319080092" delta="15 weeks ago"><![CDATA[10/19/2011]]></createdate>
      <image><![CDATA[gwa004849.jpg]]></image>
      <text><![CDATA[PORTLAND, Maine %u2014 The search is on for Maine's top lobster chef.The Maine Lobster Promotion Council has begun accepting lobster recipes from chefs and other culinary enthusiasts for its 2011 Lobster Chef of the Year competition. Once the recipes are submitted, a panel of culinary experts will choose three finalists.The winner will be crowned in October, when an audience will cast votes at the Harvest on the Harbor food festival ...]]></text>
    </article>
    <article id="17574">
      <title><![CDATA[Chilean Cuisine at Top American Culinary Institutes]]></title>
      <author><![CDATA[Culinary Network Staff]]></author>
      <createdate unixtime="1318652462" delta="16 weeks ago"><![CDATA[10/15/2011]]></createdate>
      <image><![CDATA[gwa250485.jpg]]></image>
      <text><![CDATA[NEW YORK April 5, 2011 /PRNewswire-USNewswire/ -- "Sopaipillas" (fried pumpkin dough), "Porotos Granados" (corn and bean stew), and "Chupe de mariscos" (seafood pudding) were some of the recipes paired with a selection of Chilean wines that delighted students and media at some of the best culinary academies in Chicago, New York and Philadelphia in a promotional program organized by the Trade Commission of Chile  ProChile with the support of ...]]></text>
    </article>
    <article id="17335">
      <title><![CDATA[French culinary master Paul Bocuse named chef of the century]]></title>
      <author><![CDATA[Culinary Network Staff]]></author>
      <createdate unixtime="1318387957" delta="16 weeks ago"><![CDATA[10/11/2011]]></createdate>
      <image><![CDATA[gwa881360.jpg]]></image>
      <text><![CDATA[Seven men in white toques and long aprons bend to their tasks, one scooping hunks of butter into a saucepan simmering on a stove, another flicking grains of the ground French red pepper piment d'Espelette from a spoon onto a pyramid of crayfish, a third sprinkles parsley with his fingers."Seventeen minutes," one cries out. "A little pepper," says another. "Did you taste the brioche?" asks "Monsieur Paul."It is minutes before ...]]></text>
    </article>
    <article id="16609">
      <title><![CDATA[Le Cordon Bleu to close Pittsburgh culinary school]]></title>
      <author><![CDATA[Culinary Network Staff]]></author>
      <createdate unixtime="1312128130" delta="26 weeks ago"><![CDATA[7/31/2011]]></createdate>
      <image><![CDATA[i4552.jpg]]></image>
      <text><![CDATA[Le Cordon Bleu Institute of Culinary Arts, Pittsburgh's fifth-largest career school, is preparing to close its local facility.On Jan. 18, the president of Le Cordon Bleu's Pittsburgh branch, Pearce Miller, sent an e-mail to the local restaurant community informing them that Le Cordon Bleu will stop accepting new students. The notice said the school will train established students through to graduation and close in 2012.While affiliated with the original French ...]]></text>
    </article>
    <article id="16448">
      <title><![CDATA[Noted Japan restaurateur Kiyomi Mikuni plans 'graduate school' for fellow chefs]]></title>
      <author><![CDATA[Culinary Network Staff]]></author>
      <createdate unixtime="1311856096" delta="27 weeks ago"><![CDATA[7/28/2011]]></createdate>
      <image><![CDATA[i29246.jpg]]></image>
      <text><![CDATA[Kiyomi Mikuni's school in Japan is to offer chefs a chance to expand their repertoire or gain skills, such as learning the business side of running a restaurant. The first class may start in the fall.It was just another lunch by chef Kiyomi Mikuni: an umami consomme from scallops and shiitake mushrooms, a codfish and burdock risotto, pot-au-feu beef stew, and chocolate and saffron ice cream with a kumquat elixir.Mikuni's ...]]></text>
    </article>
    <article id="16286">
      <title><![CDATA[Ritz-Carlton Cancun offers new culinary experience]]></title>
      <author><![CDATA[Culinary Network Staff]]></author>
      <createdate unixtime="1311606161" delta="27 weeks ago"><![CDATA[7/25/2011]]></createdate>
      <image><![CDATA[i16579.jpg]]></image>
      <text><![CDATA[It's not in Florida, but you can get there from here: The Ritz-Carlton, Cancun invites travelers to experience them all at the new Chef's Table orchestrated by chef Rory Dunaway at the resort's Culinary Center.A single table of 12 seats only, a five-course menu and a luxurious oceanfront Viking kitchen are the ingredients for what the resort touts as “the most exclusive dining experience and food show in Mexico.”Read on ...]]></text>
    </article>
    <article id="16124">
      <title><![CDATA[Taiwanese super chef becomes 'culinary diplomat']]></title>
      <author><![CDATA[Culinary Network Staff]]></author>
      <createdate unixtime="1311242060" delta="28 weeks ago"><![CDATA[7/21/2011]]></createdate>
      <image><![CDATA[i80547.jpg]]></image>
      <text><![CDATA[Taichung, Jan. 9 (CNA) Unlike most diplomats who are usually seen in three-piece suits and leather shoes, Wu Sung-lian is helping to further Taiwan's diplomacy with a spatula in hand and a white chef's hat on his head.The Hung Kuang University associate professor who won the 2010 Villeroy and Boch Culinary World Cup in Luxembourg is now the head chef at Taiwan's de facto embassy in Washington -- a position ...]]></text>
    </article>
    <article id="15961">
      <title><![CDATA[Millsaps College's 'Stories Behind Southern Food' offers culinary tour]]></title>
      <author><![CDATA[Culinary Network Staff]]></author>
      <createdate unixtime="1310893748" delta="29 weeks ago"><![CDATA[7/17/2011]]></createdate>
      <image><![CDATA[i31581.jpg]]></image>
      <text><![CDATA[In the South, the stories behind the food can prove as tasty and fulfilling as what's on the plate.A Tuesday event at Millsaps College serves up some, in a program by Southern Foodways Alliance oral historian Amy Evans Streeter and the screenings of two short documentaries, Smokes and Ears and Rolling Tamales on M.L.K.Jackson's Big Apple Inn on Farish Street is the subject of Smokes and Ears and Rolling Tamales ...]]></text>
    </article>
    <article id="15636">
      <title><![CDATA[Former 'Top Chef' Contestants Angelo Sosa and Ed Cotton Discover Malaysia's Culinary Pleasures]]></title>
      <author><![CDATA[Culinary Network Staff]]></author>
      <createdate unixtime="1310140895" delta="30 weeks ago"><![CDATA[7/8/2011]]></createdate>
      <image><![CDATA[i47498.jpg]]></image>
      <text><![CDATA[As part of Malaysia Kitchen for the World, a campaign launched by the Malaysia External Trade Development Corporation (MATRADE) to promote Malaysian cuisine, ingredients and restaurants in the United States, professional chefs and "Top Chef" Season Seven finalists Angelo Sosa and Ed Cotton participated in a nine day culinary tour of Malaysia in December.  Traveling to key food destinations such as Kuala Lumpur, Penang, Ipoh and Melaka, Chefs Cotton ...]]></text>
    </article>
  </articles>
  <page><![CDATA[newslist]]></page>
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