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	<title>The Institute of Culinary Education &#187; externship</title>
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	<link>http://blog.ice.edu</link>
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		<title>Inside the DBGB Kitchen with Chef Eli Collins</title>
		<link>http://blog.ice.edu/2013/01/22/inside-the-dbgb-kitchen-with-chef-eli-collins/</link>
		<comments>http://blog.ice.edu/2013/01/22/inside-the-dbgb-kitchen-with-chef-eli-collins/#comments</comments>
		<pubDate>Tue, 22 Jan 2013 21:48:42 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Chefs in Depth]]></category>
		<category><![CDATA[Culinary Arts]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Special Events]]></category>
		<category><![CDATA[apprenticeship]]></category>
		<category><![CDATA[aurelien dufour]]></category>
		<category><![CDATA[dbgb]]></category>
		<category><![CDATA[Dinex Group]]></category>
		<category><![CDATA[eli collins]]></category>
		<category><![CDATA[externship]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sausage]]></category>

		<guid isPermaLink="false">http://blog.iceculinary.com/?p=13095</guid>
		<description><![CDATA[<p><em>By Carly DeFilippo</em></p>
<p>In the European tradition, aspiring chefs would learn their trade through apprenticeships. Even in this age of professional culinary schools, all ICE graduates fulfill this traditional on-site training as part of their graduation requirements. Daniel Boulud&#8217;s <a href="http://www.danielnyc.com/dbgb.html">DBGB</a> is just one of the <a href="http://www.danielnyc.com/careers.html">Dinex Group</a> restaurants where ICE &#8230;</p>]]></description>
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		<title>Success in the Professional Kitchen: Cooking with Attitude</title>
		<link>http://blog.ice.edu/2012/07/09/success-in-the-professional-kitchen-cooking-with-attitude-2/</link>
		<comments>http://blog.ice.edu/2012/07/09/success-in-the-professional-kitchen-cooking-with-attitude-2/#comments</comments>
		<pubDate>Mon, 09 Jul 2012 13:00:59 +0000</pubDate>
		<dc:creator>Sabrina Sexton</dc:creator>
				<category><![CDATA[In the Kitchen with Sabrina]]></category>
		<category><![CDATA[Culinary Arts]]></category>
		<category><![CDATA[externship]]></category>
		<category><![CDATA[professional kitchen]]></category>
		<category><![CDATA[stage]]></category>

		<guid isPermaLink="false">http://blog.iceculinary.com/?p=11598</guid>
		<description><![CDATA[<p style="text-align: center;"><img class="size-full wp-image-11601 aligncenter" title="Cooking" src="http://blog.iceculinary.com/wp-content/uploads/2012/07/Cooking.jpg" alt="" width="550" height="393" /></p>
<p>Years ago, when I was starting out in restaurant kitchens, a well known chef said to me, &#8220;I can tell how good a cook someone is by watching them work for five minutes.&#8221; At the time, this mystified me. What did he see so quickly? Was he judging everyone too &#8230;</p>]]></description>
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		<title>Life as a Pastry Student: A Whole New World</title>
		<link>http://blog.ice.edu/2011/04/07/life-as-a-pastry-student-a-whole-new-world/</link>
		<comments>http://blog.ice.edu/2011/04/07/life-as-a-pastry-student-a-whole-new-world/#comments</comments>
		<pubDate>Thu, 07 Apr 2011 18:01:38 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Life as a Pastry Student]]></category>
		<category><![CDATA[Chef Jesus Nunez]]></category>
		<category><![CDATA[externship]]></category>
		<category><![CDATA[Graffit]]></category>
		<category><![CDATA[pastry school]]></category>
		<category><![CDATA[plating]]></category>

		<guid isPermaLink="false">http://blog.iceculinary.com/?p=6470</guid>
		<description><![CDATA[<p><img class="aligncenter size-large wp-image-6471" title="Deanna8" src="http://blog.iceculinary.com/wp-content/uploads/2011/04/Deanna8-550x406.jpg" alt="" width="550" height="406" /></p>
<p>I&#8217;ve helped over 300 students select their <a title="Externship" href="http://www.iceculinary.com/career/externship.shtml" target="_blank">externship</a> in the time that I&#8217;ve been at ICE. So, when it came time for me to decide, I thought I had it pretty much covered. I decided to challenge myself in a restaurant where I imagined I would learn speed and be &#8230;</p>]]></description>
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		<title>A Tale of Two Trails</title>
		<link>http://blog.ice.edu/2010/11/12/a-tale-of-two-trails/</link>
		<comments>http://blog.ice.edu/2010/11/12/a-tale-of-two-trails/#comments</comments>
		<pubDate>Fri, 12 Nov 2010 20:41:19 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Life as a Pastry Student]]></category>
		<category><![CDATA[externship]]></category>
		<category><![CDATA[Financier]]></category>
		<category><![CDATA[kitchen trail]]></category>
		<category><![CDATA[Maialino]]></category>
		<category><![CDATA[pastry & baking arts]]></category>

		<guid isPermaLink="false">http://blog.iceculinary.com/?p=5284</guid>
		<description><![CDATA[<p><img class="aligncenter size-full wp-image-5282" title="Chocolate Show2" src="http://blog.iceculinary.com/wp-content/uploads/2010/11/Chocolate-Show2.jpg" alt="" width="550" height="393" /></p>
<p>I have been telling students for two years now about what to expect on that very important day of their first trail. I&#8217;ve been calming them down and assuring them it&#8217;s going to be okay. Last week, I found myself at the door of my first trail, hoping I had &#8230;</p>]]></description>
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