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	<title>Food Gal &#187; &#8220;Take Five&#8221; Q&amp;A</title>
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		<title>Take Five with Lauren Shockey, A First-Time Author on Her Adventures Cooking in Top Restaurants Around the World</title>
		<link>http://www.foodgal.com/2011/09/take-five-with-lauren-shockey-a-first-time-author-on-her-adventures-cooking-in-top-restaurants-around-the-world/</link>
		<comments>http://www.foodgal.com/2011/09/take-five-with-lauren-shockey-a-first-time-author-on-her-adventures-cooking-in-top-restaurants-around-the-world/#comments</comments>
		<pubDate>Wed, 07 Sep 2011 13:25:55 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA["Take Five'' Q&A]]></category>
		<category><![CDATA[Chefs]]></category>
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Not long after graduating from the French Culinary Institute in New York, Lauren Shockey set about plying her skills in four top restaurant kitchens around the globe at the tender age of 24.
Her journey through these four stages or unpaid apprenticeships started at famed molecular gastronomy temple, wd~50 in New   York; followed by [...]]]></description>
		<wfw:commentRss>http://www.foodgal.com/2011/09/take-five-with-lauren-shockey-a-first-time-author-on-her-adventures-cooking-in-top-restaurants-around-the-world/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
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		<title>Take Five with Chef Robert Sapirman, on His Big Plans for Citrus Restaurant in Santana Row</title>
		<link>http://www.foodgal.com/2011/06/take-five-with-chef-robert-sapirman-on-his-big-plans-for-citrus-restaurant-in-santana-row/</link>
		<comments>http://www.foodgal.com/2011/06/take-five-with-chef-robert-sapirman-on-his-big-plans-for-citrus-restaurant-in-santana-row/#comments</comments>
		<pubDate>Wed, 01 Jun 2011 13:27:58 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA["Take Five'' Q&A]]></category>
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Chef Robert Sapirman has circled the Bay Area in the past year, only to wind up not too far from where he once was.
Bay Area foodies may remember him as the long-time head chef of Parcel 104 in Santa Clara. He departed that upscale restaurant in the Marriott Hotel to open Vesu in Walnut  [...]]]></description>
		<wfw:commentRss>http://www.foodgal.com/2011/06/take-five-with-chef-robert-sapirman-on-his-big-plans-for-citrus-restaurant-in-santana-row/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
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		<title>Take Five with &#8220;Top Chef Masters&#8221; Contender Suvir Saran, on His Upcoming Bay Area Appearance with the Food Gal</title>
		<link>http://www.foodgal.com/2011/04/take-five-with-top-chef-masters-contender-suvir-saran-on-his-upcoming-bay-area-appearance-with-the-food-gal/</link>
		<comments>http://www.foodgal.com/2011/04/take-five-with-top-chef-masters-contender-suvir-saran-on-his-upcoming-bay-area-appearance-with-the-food-gal/#comments</comments>
		<pubDate>Tue, 19 Apr 2011 13:26:36 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA["Take Five'' Q&A]]></category>
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If you’ve been tuning in to this season’s “Top Chef Masters’’ on Bravo TV, you’ve probably already discovered not only how charismatic, but candid Chef Suvir Saran can be.
The 38-year-old, executive chef/owner of award-winning Devi in New York City will tell you he’s probably one of the most frank chefs you’ll ever meet. (Wait till [...]]]></description>
		<wfw:commentRss>http://www.foodgal.com/2011/04/take-five-with-top-chef-masters-contender-suvir-saran-on-his-upcoming-bay-area-appearance-with-the-food-gal/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
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		<title>Take Five with Pastry Chef Rodney Cerdan of the Village Pub, On His Candy-Filled Childhood</title>
		<link>http://www.foodgal.com/2011/04/take-five-with-pastry-chef-rodney-cerdan-of-the-village-pub-on-his-candy-flled-childhood/</link>
		<comments>http://www.foodgal.com/2011/04/take-five-with-pastry-chef-rodney-cerdan-of-the-village-pub-on-his-candy-flled-childhood/#comments</comments>
		<pubDate>Thu, 14 Apr 2011 13:26:36 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA["Take Five'' Q&A]]></category>
		<category><![CDATA[Chefs]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Fruit]]></category>
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		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Restaurants]]></category>

		<guid isPermaLink="false">http://www.foodgal.com/?p=17917</guid>
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Rodney Cerdan is a very dangerous man.
If left to his own devices, he will ply you with chocolate honey mousse cake, peanut butter brownie bars with fluffs of toasted marshmallow, chewy almond cookies and bags of homemade sticky caramels to no surrender.
He can’t help himself. As executive pastry chef of the Village Pub in Woodside, [...]]]></description>
		<wfw:commentRss>http://www.foodgal.com/2011/04/take-five-with-pastry-chef-rodney-cerdan-of-the-village-pub-on-his-candy-flled-childhood/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
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		<title>Take Five with Bill Corbett, the Pastry Chef Who Dreamed of Being a Heavy Metal Musician</title>
		<link>http://www.foodgal.com/2011/03/take-five-with-bill-corbett-the-pastry-chef-who-dreamed-of-being-a-heavy-metal-musician/</link>
		<comments>http://www.foodgal.com/2011/03/take-five-with-bill-corbett-the-pastry-chef-who-dreamed-of-being-a-heavy-metal-musician/#comments</comments>
		<pubDate>Tue, 01 Mar 2011 13:26:12 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA["Take Five'' Q&A]]></category>
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		<guid isPermaLink="false">http://www.foodgal.com/?p=17044</guid>
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If you think Executive Pastry Chef Bill Corbett of Absinthe Brasserie &#38; Bar in San Francisco has always dreamed of making desserts, you’d be wrong. If you think he enjoys indulging in dessert on his days off, you’d be wrong about that, too. And if you think he can’t get enough of deep, dark chocolate, [...]]]></description>
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		<slash:comments>22</slash:comments>
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