Cooking

If you have faith in your cooking skills and want a job in a professional kitchen, Safeway, Inc. has an offer.

Craig Palmer, born June 2, 1977, in Ogden, died in his sleep Tuesday, Jan. 24, 2012. A funeral will be held at 11 a.m. Monday, Jan. 30, at Lindquist’s North Ogden Mortuary, 2140 N. Washington Blvd. Friends may visit family from 9:30 a.m. to 10:45 a.m. Monday at the mortuary. Interment, Ben Lomond Cemetery, North Ogden. Post condolences at www.lindquistmortuary.com. See the complete obituary in the Standard-Examiner's e-edition.

SOUTH WEBER — It was like the “Hell’s Kitchen” reality TV show, only without Gordon Ramsey cursing and spewing at them for every misstep.

But there was a lot of pressure regardless when a group of Weber Basin Job Corps culinary art students swept an 18-team regional competition recently at Little Rock, Ark.

The team of four took first place trophies in taste, presentation and originality, leading to its clinching the top spot for best overall Job Corps Center.

OGDEN -- Your Community Connection is looking for cooks and restaurants to participate in this year's REAL Men Can Cook fundraiser.

CLEARFIELD -- The city is hoping to teach people about one of the most basic needs in life: food.

There will be two free classes at the Community Center that are sponsored and taught by "Food Sense Nutrition Education" via Utah State University Extension. The classes, "Viva Vegetables" and "Food Sense Basics" will be in August at the center, 140 E. Center St.

Two Utahns have been named finalists in the Real Women of Philadelphia recipe contest. Sharon Sorensen of Providence and Carmell Childs of Provo are among 16 cooks from across the country heading to a cook-off in Savannah, Ga.

Winners of the competition receive a talent contract worth $25,000, which will have the women starring in cooking videos, contributing to a cookbook and hosting the Real Women of Philadelphia online community.

The competition, now in its second season, is sponsored by Kraft Foods, in partnership with TV cook Paula Deen.

Wondering what fennel tastes like? Or how you prepare it?

Fennel is often described as having licorice flavor. At many grocery stores, you will find it in the produce section labeled as anise or sweet anise. When eaten raw, it's crunchy.

Fennel has a creamy white, bulbous base with thick stems sprouting out that look like celery ribs. Attached to the stems are feathery fronds. The base of the stems are light in color and extend to a light green.

The base, stems and fronds of fennel are edible, raw or cooked. It's the base that is used most often in recipes.