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Culinary School

NEWS
February 24, 2014 | BY MICHELE TRANQUILLI, Daily News Staff Writer tranqum@phillynews.com, 215-854-2348
YOU WANT THAT steak wit' or wit'out? If you're ordering at Geno's, you can now get them wit' - with the proper business and health licenses, that is. Seems that the famous cheesesteak palace at 9th Street and Passyunk Avenue had been operating with an expired food-prep license since May. Their private dumpster and sidewalk cafe licenses had been expired since 2011. After hearing from the Daily News , Geno's got the food-prep and sidewalk-cafe licenses renewed Thursday. Kylie Flett, a spokeswoman for Geno Vento, says the company learned of the expired licenses during their recent heath inspection.
NEWS
June 29, 2014 | By Tom Avril, Inquirer Staff Writer
Marc Winans had a right to feel uneasy. His maternal grandfather died of a heart attack at 55. His mother's brother made it to 57 before meeting the same fate. Several cousins on his mother's side also had heart disease - including a second cousin who died at 40. Yet Winans did not have especially high cholesterol levels, and at 38, the Jeffersonville resident was a nonsmoker and in good physical shape. Should he take statins as a precaution? The answer, he hoped, lay in a big white doughnut at Temple University Hospital.
NEWS
September 17, 1999 | By Shannon O'Boye, INQUIRER SUBURBAN STAFF
Oh!Hara's Pub & Restaurant, the waterfront restaurant whose owners sued the city on harassment charges and then closed the doors for the summer, is scheduled to reopen today under new management. Michael Burnett still owns the establishment, but he has handed over day-to-day duties to Michael O'Mara, a chef, and Michael French, a promoter. Burnett's partner, Glenn Hastings, still owns part of the business, but he has relinquished control over the restaurant. "We're reopening under new management because Glenn is working with another company and . . . I've got this other business I've been working on," Burnett said.
NEWS
June 24, 2004
WHEN THE visitors center building at LOVE Park opened in 1960, its circular shape and glass and stainless-steel construction were lauded as "ultra-modern. " Now it's ultra-old. And except for being a place where Fairmount Park rangers can take an occasional potty break, it's ultra-useless. Known as "the flying saucer" to those who love to hate it, the building's best days are long gone. Time for it to come down to earth. Literally. We're talking demolition. We're talking enhancing the the sight lines of LOVE Park and the Benjamin Franklin Parkway.
SPORTS
April 13, 2011 | by the Daily News
Name: Ville Leino Born: Oct. 6, 1983 (age 27) Hometown: Savonlinna, Finland Height: 6-foot Weight: 182 Position: Forward Drafted: Leino was undrafted. He signed a free-agent contract with Detroit in May 2008. How acquired: Via trade with the Red Wings on Feb. 6, 2010, for defenseman Ole-Kristian Tollefsen. With the Flyers: In last season's playoffs, Leino was one of the best players on the ice. He had seven goals and 14 assists in 19 games.
NEWS
December 12, 2013 | By Jan Hefler, Inquirer Staff Writer
BURLINGTON CITY A group of Asbury Park entrepreneurs who plan to launch a hip restaurant district in Burlington City are also buying homes in town. Some of them are relocating - the group's architect, a head chef at one of their bustling eateries at the Jersey Shore, and a project manager. Future plans call for a culinary school or test kitchen in the Delaware River community. The group, which calls itself simply Smith, owns and operates six trendy restaurants, mostly in Asbury Park, known as the place where Bruce Springsteen got his start and now as a popular tourist destination.
NEWS
April 7, 1997 | By Karen Auerbach, INQUIRER CORRESPONDENT
It was hard to distinguish the aromas wafting through the ballroom of the Hilton over the weekend. Gourmet cheese, fresh lamb, ravioli and, everywhere, the rich smell of fine chocolate. But upstairs, foot soldiers in a quiet culinary revolution were hawking a single ingredient that could turn fine dining on its side: Beer. It's not just for guzzling anymore. So say a Valley Forge restaurateur and two young chefs with prestigious culinary pedigrees who cooked with microbrewed beer during a demonstration at the Northeast regional conference of the American Culinary Federation.
FOOD
May 18, 1994 | by Maria Gallagher, Daily News Food Editor
Except for the sounds of work, the big teaching kitchen at the Restaurant School was silent. No small talk. Just the shuffle of crepe pans being shaken over gas burners, and the tapping of whisks against metal mixing bowls. As the kitchen filled with the aromas of poaching chicken, browning crepes and melting chocolate, several professional chefs went from work station to work station, scrutinizing the skill level of the teen-age competitors. The young chefs - all students at Philadelphia public high schools - had good reason to be serious: They were vying for up to $80,000 in culinary school scholarships and apprenticeships in professional kitchens.
NEWS
November 10, 1991 | By Marego Athans, Special to The Inquirer
Frank Verheul's world is an edible canvas. And the 200th anniversary of Mozart's death seemed a fit occasion to create. His creation is now perched on a table in the lobby of Cherry Hill's Sheraton Poste Inn. It is a four-foot-tall portrait of the composer detailed in strokes of powdered and glazed cocoa, its chocolate frame crafted with rosettes and the display set off with lifelike roses sculpted from chocolate and sugar. Verheul, a pastry chef from Hainesport with large, serious blue eyes, began his career in Holland when, at 15, he bucked the family cheese business to work in a bakery.
NEWS
July 18, 2002 | By Mark Stroh INQUIRER SUBURBAN STAFF
With nurses in short supply nationwide, Abington Memorial Hospital is throwing money at the problem. And it's working. Next year's graduating class should be nearly triple last year's class, and for the first time in 12 years, there is a waiting list to get into the school. The hospital is boosting the nursing-student ranks at its Dixon School of Nursing by offering full scholarships and interest-free loans. This year 127 students will begin studying to become nurses.
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