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                    [Title] => Kitchen fit for a (Vi)king
                    [Summary] => Infallibly, behind every great chef stands an impeccably equipped kitchen. What good is the perfect rack of lamb if it is preceded by a wilted salad? Or accompanied by a weak cabernet? Precisely why a majority of chefs, professional or amateur, aim to have a kitchen that would enable them to whip up the perfect meal. I am far from being the chef par excellence that I would like to be, but I would like to choreograph a kitchen that will enable me to rinse, mince, sautee, and bake with the minimum of movement.
                    [DatePublished] => 2005-04-09 00:00:00
                    [ColumnID] => 135486
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                    [AuthorID] => 1739447
                    [AuthorName] => SAVOIR FAIRE By Mayenne Carmona
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VIKING RANGE CORPORATION

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                    [Summary] => Infallibly, behind every great chef stands an impeccably equipped kitchen. What good is the perfect rack of lamb if it is preceded by a wilted salad? Or accompanied by a weak cabernet? Precisely why a majority of chefs, professional or amateur, aim to have a kitchen that would enable them to whip up the perfect meal. I am far from being the chef par excellence that I would like to be, but I would like to choreograph a kitchen that will enable me to rinse, mince, sautee, and bake with the minimum of movement.
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Kitchen fit for a (Vi)king

By SAVOIR FAIRE By Mayenne Carmona | April 9, 2005 - 12:00am

Infallibly, behind every great chef stands an impeccably equipped kitchen. What good is the perfect rack of lamb if it is preceded by a wilted salad? Or accompanied by a weak cabernet? Precisely why a majority of...

Modern Living