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                    [Title] => Recipe: Marjorie Barretto whips up a solid Chicken Cordon Bleu
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                    [AuthorName] => Dolly Dy-Zulueta
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                    [Title] => Ant gin, cricket soup: Bugs crawl onto menu at Cordon Bleu
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Bugs in a gourmet kitchen are usually something to be squashed or swatted.

                    [DatePublished] => 2015-02-21 01:02:00
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                    [Title] => Japanese bento: Out-of-the-box delicious idea
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Japanese chefs believe our soul goes into our knives once we start using them. You wouldn’t put your soul in a dishwasher!  — Masaharu Morimoto

                    [DatePublished] => 2014-01-16 00:00:00
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                    [Title] => Casa Amparito Resto now open in Cebu
                    [Summary] => 
Taste and style are the very core of the Cebuana businesswoman and philanthropist Amparito Llamas Lhuillier, and she carries this on to her new gastronomy venture, the equally stylish and ambitious Casa Amparito restaurant.

                    [DatePublished] => 2013-10-13 00:00:00
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                    [AuthorName] => Flor S. YNCLINO
                    [SectionName] => Freeman Cebu Lifestyle
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                    [Title] => Mom tote bag gift at Cravings
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Cravings offers the Cravings’ Cordon Bleu, a  dish of baked chicken roll filled with meat and cheeses.
                    [DatePublished] => 2012-05-10 00:00:00
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                    [Title] => Toques, Converse and pearls
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I have a secret. I hated cooking school. It was much too rigid and military-like. It was such a shock for me to be in such a precise and scholarly environment, when for me cooking was all about love and experimentation.
                    [DatePublished] => 2010-06-03 00:00:00
                    [ColumnID] => 134127
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                    [AuthorID] => 1807758
                    [AuthorName] => Stephanie Zubiri
                    [SectionName] => Food and Leisure
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                    [Title] => Food that sustains
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How many of us nowadays know exactly where the ingredients of our food come from? The rise of mass production, agricultural breeding of livestock and planting of farm produce has industries use the quickest methods to produce quantity.
                    [DatePublished] => 2010-03-28 00:00:00
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                    [AuthorName] => Jeannie E. Javelosa
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                    [Title] => Food that sustains
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How many of us nowadays know exactly where the ingredients of our food come from? The rise of mass production, agricultural breeding of livestock and planting of farm produce has industries use the quickest methods to produce quantity.
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                    [Title] => Top chefs
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We all know that the chef is the new rock star.
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                    [AuthorName] => Celine Lopez
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                    [Title] => This chicken has a blue ribbon
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Cooks are in some ways very much like actors; they must be fit and strong, since acting and cooking are two of the most exacting professions.
                    [DatePublished] => 2008-07-10 00:00:00
                    [ColumnID] => 134058
                    [Focus] => 0
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                    [AuthorName] => Ernest Reynoso Gala
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Cordon Bleu

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                    [Title] => Recipe: Marjorie Barretto whips up a solid Chicken Cordon Bleu
                    [Summary] => Marjorie’s version of Chicken Cordon Bleu stands out with its tender chicken breasts, wrapped around a savory combination of ham and cheese, all coated in a golden breadcrumb crust. 
                    [DatePublished] => 2024-06-30 09:58:00
                    [ColumnID] => 0
                    [Focus] => 1
                    [AuthorID] => 1807666
                    [AuthorName] => Dolly Dy-Zulueta
                    [SectionName] => Food and Leisure
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                    [Title] => Ant gin, cricket soup: Bugs crawl onto menu at Cordon Bleu
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Bugs in a gourmet kitchen are usually something to be squashed or swatted.

                    [DatePublished] => 2015-02-21 01:02:00
                    [ColumnID] => 0
                    [Focus] => 0
                    [AuthorID] => 1397679
                    [AuthorName] => Jocelyn Gecker
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => http://media.philstar.com/images/the-philippine-star/world/20150221/Bugs-edible-insects-beetle.jpg
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                    [ArticleID] => 1279150
                    [Title] => Japanese bento: Out-of-the-box delicious idea
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Japanese chefs believe our soul goes into our knives once we start using them. You wouldn’t put your soul in a dishwasher!  — Masaharu Morimoto

                    [DatePublished] => 2014-01-16 00:00:00
                    [ColumnID] => 134058
                    [Focus] => 0
                    [AuthorID] => 1307601
                    [AuthorName] => Ernest Reynoso Gala
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                    [URL] => 
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                    [Title] => Casa Amparito Resto now open in Cebu
                    [Summary] => 
Taste and style are the very core of the Cebuana businesswoman and philanthropist Amparito Llamas Lhuillier, and she carries this on to her new gastronomy venture, the equally stylish and ambitious Casa Amparito restaurant.

                    [DatePublished] => 2013-10-13 00:00:00
                    [ColumnID] => 135225
                    [Focus] => 0
                    [AuthorID] => 1318949
                    [AuthorName] => Flor S. YNCLINO
                    [SectionName] => Freeman Cebu Lifestyle
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                    [URL] => 
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                    [Title] => Mom tote bag gift at Cravings
                    [Summary] => 
Cravings offers the Cravings’ Cordon Bleu, a  dish of baked chicken roll filled with meat and cheeses.
                    [DatePublished] => 2012-05-10 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
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                    [AuthorName] => 
                    [SectionName] => Food and Leisure
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                    [Title] => Toques, Converse and pearls
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I have a secret. I hated cooking school. It was much too rigid and military-like. It was such a shock for me to be in such a precise and scholarly environment, when for me cooking was all about love and experimentation.
                    [DatePublished] => 2010-06-03 00:00:00
                    [ColumnID] => 134127
                    [Focus] => 0
                    [AuthorID] => 1807758
                    [AuthorName] => Stephanie Zubiri
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                    [Title] => Food that sustains
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How many of us nowadays know exactly where the ingredients of our food come from? The rise of mass production, agricultural breeding of livestock and planting of farm produce has industries use the quickest methods to produce quantity.
                    [DatePublished] => 2010-03-28 00:00:00
                    [ColumnID] => 133352
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                    [AuthorName] => Jeannie E. Javelosa
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                    [Title] => Food that sustains
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How many of us nowadays know exactly where the ingredients of our food come from? The rise of mass production, agricultural breeding of livestock and planting of farm produce has industries use the quickest methods to produce quantity.
                    [DatePublished] => 2010-03-28 00:00:00
                    [ColumnID] => 133352
                    [Focus] => 0
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                    [AuthorName] => Jeannie E. Javelosa
                    [SectionName] => Allure
                    [SectionUrl] => allure
                    [URL] => 
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                    [Title] => Top chefs
                    [Summary] => 
We all know that the chef is the new rock star.
                    [DatePublished] => 2009-12-12 00:00:00
                    [ColumnID] => 133192
                    [Focus] => 0
                    [AuthorID] => 1804717
                    [AuthorName] => Celine Lopez
                    [SectionName] => Modern Living
                    [SectionUrl] => modern-living
                    [URL] => 
                )

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                    [ArticleID] => 72033
                    [Title] => This chicken has a blue ribbon
                    [Summary] => 
Cooks are in some ways very much like actors; they must be fit and strong, since acting and cooking are two of the most exacting professions.
                    [DatePublished] => 2008-07-10 00:00:00
                    [ColumnID] => 134058
                    [Focus] => 0
                    [AuthorID] => 1307601
                    [AuthorName] => Ernest Reynoso Gala
                    [SectionName] => Food and Leisure
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