<?xml version="1.0" encoding="UTF-8"?><rss version="0.92">
<channel>
	<title>Chef Scott Boswell &#187; 2009</title>
	<link>http://www.chefscottboswell.com/blog</link>
	<description>From the Kitchen of Stella! Restaurant in New Orleans.</description>
	<lastBuildDate>Fri, 06 Aug 2010 18:53:40 +0000</lastBuildDate>
	<docs>http://backend.userland.com/rss092</docs>
	<language>en</language>
	<!-- generator="WordPress/3.0" -->

	<item>
		<title>Blast Off&#8230;</title>
		<description><![CDATA[I have to say, since we added an IT department to Scott Boswell Enterprises, we no longer operate behind the eight ball of technology.  Putting technology and systems development in the forefront of our company has become a pivotal point of gaining new momentum.  It amazes me how we’ve made it to where we are [...]]]></description>
		<link>http://www.chefscottboswell.com/blog/archives/567</link>
			</item>
	<item>
		<title>Wrath of Katrina</title>
		<description><![CDATA[Words can&#8217;t describe the torture of those first two weeks being stranded outside New Orleans.  Watching the horror of television coverage, I began planning my first visit back into the city. I managed to get a military pass which would help me to get through the checkpoints along the way.  Of all the things that [...]]]></description>
		<link>http://www.chefscottboswell.com/blog/archives/513</link>
			</item>
	<item>
		<title>Happy Thanksgiving!</title>
		<description><![CDATA[With every fall comes my favorite holiday: Thanksgiving Day.  It’s been a very special day since my earliest memories. I remember how much I loved my great grandmother’s chicken and dumplings when I was a child.  It’s funny that over the past few decades many “new” family classic dishes have surfaced and become a staple [...]]]></description>
		<link>http://www.chefscottboswell.com/blog/archives/504</link>
			</item>
	<item>
		<title>The Roller Coaster Begins&#8230;</title>
		<description><![CDATA[If there’s one thing that my new career has taught me it’s that there’s a huge difference betweeen being the chef and being the chef / owner.  It’s truly night and day.  When you ask young chefs and cooks, nine out of 10 will tell you that their dream is to open their own restaurant [...]]]></description>
		<link>http://www.chefscottboswell.com/blog/archives/472</link>
			</item>
	<item>
		<title>A Sense of Urgency!</title>
		<description><![CDATA[This post doesn’t follow the timeline that I established. This will occasionally happen when other, powerful, happenings occur that I feel are important to talk about. With the challenges and curve balls that we must face, It’s already a difficult task to get through every day.  I question the intensity of each day’s race to [...]]]></description>
		<link>http://www.chefscottboswell.com/blog/archives/468</link>
			</item>
	<item>
		<title>When is Enough, Enough?</title>
		<description><![CDATA[Well, when is enough, enough?  How hard will I push?  How far will I go?  What is my grand purpose in life?  These are questions I don’t generally ask myself but at this point they’re on my mind.  The elBulli dinner was a landmark in my life that left me thinking once again: what’s next [...]]]></description>
		<link>http://www.chefscottboswell.com/blog/archives/463</link>
			</item>
	<item>
		<title>On Top of the World&#8230; (part IV)</title>
		<description><![CDATA[The sommelier arrived and informed us that we would be moving into the world of sweetness, he asked if we’d put any thought toward dessert beverages.  We were still nursing our great bottle of Latour and told him we would stick with that.  I was so relieved that it was now switching to sweet. Tanya [...]]]></description>
		<link>http://www.chefscottboswell.com/blog/archives/408</link>
			</item>
	<item>
		<title>Year of the Hare&#8230; (part III)</title>
		<description><![CDATA[Moments after sitting down we were presented with a single leaf.  This wasn’t the first time I’d heard of this leaf, though. This particular leaf had been described to me by Nicholas Mazzard, who I’d met and befriended at the International Star Chefs Convention. For the last two years I’ve listened to him describe this [...]]]></description>
		<link>http://www.chefscottboswell.com/blog/archives/359</link>
			</item>
	<item>
		<title>The Adventure Continues&#8230; (part II)</title>
		<description><![CDATA[The wine was being prepared. The food started to arrive once again. Only four courses in and our minds were already racing with excitement.  Should we slow down?! Were we going too fast?! We didn’t want the night to end too soon, after all. A cart pulled up next to our table and the server [...]]]></description>
		<link>http://www.chefscottboswell.com/blog/archives/266</link>
			</item>
	<item>
		<title>So it begins&#8230; (part I)</title>
		<description><![CDATA[Through much digestion — no pun intended — and an extensive year of culinary education and experiences, I finally have the thought process to begin my blog. I’ve chosen to start the blog at the current time of my journey; I feel that going all the way back to the beginning would leave this life [...]]]></description>
		<link>http://www.chefscottboswell.com/blog/archives/40</link>
			</item>
</channel>
</rss>
