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Learning thyme for aspiring chefs

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WITH the guidance of chef Jean-Pierre  Migné and his assistant, Jan Aranillo (right), members of Class 2013 of  Tuloy Culinary Arts School are determined to make the most of the free training they are getting. Eugene Araneta

For this group of 18-year-olds, who did not know parsley from rosemary, basil from dill, the field of culinary arts was an alien world.

Posted: January 21st, 2013 in Headlines,Learning | Read More »

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