﻿<?xml version="1.0" encoding="utf-8"?><rss version="2.0" xmlns:media="http://search.yahoo.com/mrss/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>culinary school news stories on Newser</title><description>Read more culinary school stories on Newser</description><link>http://www.newser.com/taggrid/822/culinary-school.html</link><image><url>http://img1-cdn.newser.com/images/newser-black250x40.gif</url><title>culinary school news stories on Newser</title><link>http://www.newser.com/</link></image><copyright>2012 - Newser</copyright><language>en-us</language><generator>Newser Feed Generator</generator><pubDate>Sat, 26 May 2012 10:55:03 CDT</pubDate><item><guid isPermaLink="true">http://www.newser.com/story/80816/no-hiatus-el-bulli-will-close-for-good.html</guid><title>No Hiatus: El Bulli Will Close for Good</title><dc:creator>Will McCahill</dc:creator><description>&lt;img src='http://img2-cdn.newser.com/getimage.aspx?mediaid=329029&amp;width=45&amp;height=45&amp;crop=Y&amp;updateddate=20110331204032' border='0' /&gt;The chef behind the Spanish restaurant many label the world’s best now says he’ll close El Bulli in 2012, rather than just shutter it for 2 years. Ferran Adrià tells the New York Times he and his partner are losing more than $675,000 a year on the venture, which...</description><media:content url="http://img2-cdn.newser.com/getimage.aspx?mediaid=329029&amp;width=45&amp;height=45&amp;crop=Y&amp;updateddate=20110331204032" type="image/jpg" medium="image"><media:description type="plain">An entrance to El Bulli, in Roses, Spain.</media:description></media:content><link>http://www.newser.com/story/80816/no-hiatus-el-bulli-will-close-for-good.html</link><pubDate>Fri, 12 Feb 2010 22:41:00 CST</pubDate></item><item><guid isPermaLink="true">http://www.newser.com/story/52421/kiddie-chefs-should-go-to-their-rooms.html</guid><title>Kiddie Chefs Should Go to Their Rooms</title><dc:creator>Ambreen Ali</dc:creator><description>&lt;img src='http://img1-cdn.newser.com/getimage.aspx?mediaid=187134&amp;width=45&amp;height=45&amp;crop=Y&amp;updateddate=20110331231659' border='0' /&gt;Rachel Ray's smile may curdle your soul, but it's nothing next to the "absurd" child foodie trend, writes Regina Schrambling in Slate. From a 12-year-old restaurant critic to a 5-year-old host of a cooking show, a woeful food movement is upon us: "Today chefs barely out of high school are...</description><media:content url="http://img1-cdn.newser.com/getimage.aspx?mediaid=187134&amp;width=45&amp;height=45&amp;crop=Y&amp;updateddate=20110331231659" type="image/jpg" medium="image"><media:description type="plain">The child foodie trend is absurd, Schrambling writes.</media:description></media:content><link>http://www.newser.com/story/52421/kiddie-chefs-should-go-to-their-rooms.html</link><pubDate>Wed, 04 Mar 2009 20:28:05 CST</pubDate></item><item><guid isPermaLink="true">http://www.newser.com/story/6402/11-top-italian-cooking-schools.html</guid><title>11 Top Italian Cooking Schools</title><dc:creator>Sophie Goldstein</dc:creator><description>&lt;img src='http://img2-cdn.newser.com/getimage.aspx?mediaid=22061&amp;width=45&amp;height=45&amp;crop=Y&amp;updateddate=20110401032813' border='0' /&gt;Savor that Italian vacation by taking a short course at one these cooking schools, highly recommended by Food &amp; Wine magazine:  Cucina con Vista, Florence Castello Banfi–Il Borgo, Montalcino Italian Food Artisans, Montepulciano</description><media:content url="http://img2-cdn.newser.com/getimage.aspx?mediaid=22061&amp;width=45&amp;height=45&amp;crop=Y&amp;updateddate=20110401032813" type="image/jpg" medium="image"><media:description type="plain">Mama's meatballs are a signature dish at Rocco's.</media:description></media:content><link>http://www.newser.com/story/6402/11-top-italian-cooking-schools.html</link><pubDate>Sat, 25 Aug 2007 08:46:40 CDT</pubDate></item><item><guid isPermaLink="true">http://www.newser.com/story/1054/dont-call-them-chefs.html</guid><title>Don't Call Them Chefs</title><dc:creator>Sarah Seltzer</dc:creator><description>&lt;img src='http://img1-cdn.newser.com/getimage.aspx?mediaid=2132&amp;width=45&amp;height=45&amp;crop=Y&amp;updateddate=20110401035605' border='0' /&gt;Culinary school degrees are suddenly leading to careers outside the kitchen, reports the LA Times . In our food-obsessed culture, beer sommeliers, cheese affineurs (aging experts) culinary philanthropists and even food consultants for historical films are increasingly finding outlets for their unique talents. Specialists say their jobs beat working in restaurants,...</description><media:content url="http://img1-cdn.newser.com/getimage.aspx?mediaid=2132&amp;width=45&amp;height=45&amp;crop=Y&amp;updateddate=20110401035605" type="image/jpg" medium="image"><media:description type="plain">Boutique cheeses are opening new possibilities for jobless foodies</media:description></media:content><link>http://www.newser.com/story/1054/dont-call-them-chefs.html</link><pubDate>Wed, 04 Apr 2007 12:53:38 CDT</pubDate></item></channel></rss>
