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2. Category:Cooking schools - Wikipedia

   en.wikipedia.org/wiki/Category:Cooking_schools

   TU Dublin School of Culinary Arts and Food Technology This page was last edited on 6 December 2022, at 15:28 (UTC). Text is available under the Creative ...

3. Máirtín Mac Con Iomaire - Wikipedia

   en.wikipedia.org/wiki/Máirtín_Mac_Con_Iomaire

   Mac Con Iomaire trained at Dublin Institute of Technology, Cathal Brugha Street.From there, he began working in Dublin restaurants specialising in haute cuisine. He was the first Irish chef to earn a PhD [1] for his Oral History of Dublin Restaurants 1900–2000 titled 'The Emergence, Development and Influence of French Haute Cuisine on Public Dining in Dublin Restaurants 1900–2000: An Oral ...

4. Cooking school - Wikipedia

   en.wikipedia.org/wiki/Cooking_school

   Culinary education in the United States is a fairly new concept in relation to culinary education in Europe. Charles Ranhoffer, chef of the early fine dining restaurant Delmonico's , published a national magazine named "Chef" in 1898 which included one of the first calls to establish a training school for cooks in the United States.

5. Downtown culinary school’s second restaurant — this one ...

   www.aol.com/downtown-culinary-school-second...

   This restaurant is student-staffed and will serve an elevated yet practical-to-prepare menu designed by the school’s chef de cuisine. Downtown culinary school’s second restaurant — this one ...

6. Category:Cooking schools in the United States - Wikipedia

   en.wikipedia.org/wiki/Category:Cooking_schools...

   Le Cordon Bleu College of Culinary Arts in Portland; Le Cordon Bleu College of Culinary Arts Las Vegas; Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul; Le Cordon Bleu College of Culinary Arts Scottsdale; Le Cordon Bleu Institute of Culinary Arts – Dallas; Le Cordon Bleu Institute of Culinary Arts in Pittsburgh; League of Kitchens

7. Culinary linguistics - Wikipedia

   en.wikipedia.org/wiki/Culinary_linguistics

   Culinary linguistics, a sub-branch of applied linguistics, is the study of food and language across various interdisciplinary fields such as linguistic, anthropology, sociolinguistics, and consumption politics and globalisation.