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Sign us up! Washington, D.C., culinary guru José Andrés is toying with the idea of opening a cooking school for U.S.-based chefs to learn Spanish cooking, though plans are five to 10 years away. The program would be an intensive 13 weeks, Andrés said, and would hopefully graduate between 10,000 and 20,000 people within a decade of opening.

[via Washington Post Live]
Washington, D.C. Rising Star Chefs John Shields and Karen Urie Sheilds have left their Virginia-based restaurant, Town House, with hopes to start a new restaurant closer. The couple has moved back to their home in Philadelphia, and is scouting kitchens in several cities, including D.C.

[via Washington Post]

New York
Former Le Bernardin Executive Pastry Chef Michael Laiskonis will take over as creative director at the Institute of Culinary Education. In that role, he'll mentor students and faculty, as well as use campus kitchens as cutting-edge research labs for the latest pastry and savory techniques.

"After twenty years in the kitchen, this new role with ICE is the perfect opportunity for me to give back and inspire the next generation of chefs to excel and innovate," says Laiskonis, who was already serving on ICE's advisory board.
Ron Paprocki, executive pastry chef at Gordon Ramsay at the London, will be demonstrating the latest techniques and trends in pastry on March 12 at the French Culinary Institute.
After a year and a half running Restaurant Cinq at La Colombe d'Or, Houston Rising Star Chef Jeramie Robison is headed down the road apiece to Austin, where he'll take over a sous chef post at another award-laden venue: Uchi . Robison will join the Uchi team later this month, just in time to watch restaurateur Tyson Cole win an Austin Rising Star Award to add to his Food & Wine and James Beard accolades.

[via Houston Press]
Chicago Rising Stars Chef Bill Kim will be opening Belly Q, a Korean barbecue restaurant in the old space of Michael Jordan's one sixtyblue.

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