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Le Cordon Bleu College of Culinary Arts in Chicago (formerly known as The Cooking and Hospitality Institute of Chicago) was founded in May 1983. The school was designed to prepare students for careers in the culinary arts. Linda Calafiore, a successful cook, established the school using traditional European teaching methods. [4]
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Moto was a molecular gastronomy restaurant in the Fulton River District of Chicago, Illinois known for creating "high-tech" dishes which incorporate elements such as carbonated fruit, edible paper, lasers, and liquid nitrogen for freezing food.
One of the Greater Chicago Food Depository's warehouses, which is located at 4100 W Ann Laurie PL in Chicago, IL. The Greater Chicago Food Depository was founded in 1979 by Tom O’Connell, Robert W. Strube Sr., Rev. Philip Marquard, Gertrude Snodgrass, Ann Connors and Ed Sunshine. Following an increase of poverty in the Chicago area, the six ...
It’s Thursday, Chicago. Maybe you didn’t get to be a globe-trotter this summer. But who needs to leave Chicago when there are so many great international food options right here at home? We ...
A class at the Raymond Blanc cooking school in Oxford, England. A cooking school [a] is an institution devoted to education in the art and science of cooking and food preparation. There are many different types of cooking schools around the world, some devoted to training professional chefs, others aimed at amateur enthusiasts, with some being ...
Since the 1830s, when Chicago enjoyed a brief period of importance as a local milling center for spring wheat, the city has long been a center for the conversion of raw farm products into edible goods. [2] Since the 1880s, Chicago has also been home to firms in other areas of the food processing industry, including cereals, baked goods, and ...
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