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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
November 25, 2006 | By Jennifer Moroz INQUIRER STAFF WRITER
Authorities yesterday identified a second woman whose body was found, along with three others, on Monday in a drainage ditch near Atlantic City. The victim was Tracy Ann Roberts, 23, whose last known address was a room on the beach block of Tennessee Avenue in the resort. Roberts died from asphyxia, and her body is believed to have been in the watery ditch from a couple of days to as long as a week, Atlantic County Prosecutor Jeffrey Blitz said in a statement. Roberts had been designated Victim 4. She was a 5-foot-8 white female, weighing about 120 pounds, with a butterfly tattoo on the small of her back.
FOOD
October 25, 2013 | By Virginia A. Smith, Inquirer Staff Writer
Kathy Brennan and Caroline Campion met in 2004 at Saveur, the gourmet food magazine in New York, where they spent just about every moment indulging their passion for all things culinary. "I was being paid in bacon and cheese. It was my dream job," said Campion, like Brennan a senior editor. The pair also wrote stories, exploring family-owned wineries in New Zealand or experiencing the grape harvest in Beaujolais. No surprise, then, that these two foodies - retired from Saveur, but still working in the food world and cooking for their families - finally did their own cookbook.
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
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
March 16, 2011 | By Dan Hardy, Inquirer Staff Writer
  Most school districts in Pennsylvania have considerably lower graduation rates than previously reported, according to new state figures released Tuesday. The new numbers are based on a more accurate way the state Department of Education is calculating how many 12th graders actually graduated in four years. Using the new method "will help inform efforts to ensure that all Pennsylvania students are prepared for postsecondary education and the workforce," acting Secretary of Education Ronald Tomalis said.
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.
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