Word: chef
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Tucked away in a 1903 Art Nouveau building in central Istanbul's Beyoglu district, Changa, www.changa-istanbul.com, is the granddaddy of the pack. New Zealand-born chef Peter Gordon serves Turkish food with a twist: dolma (vine leaves traditionally stuffed with rice) are wrapped around grilled halloumi and served with a sweet chili sauce; grilled octopus, a local seafood classic, comes with Asian-style sweet and sour miso sauce; and local lamb is accompanied by Tunisian harissa...
Barbecued spareribs. Chicken stir-fry. Chilean sea bass. Ah, the sumptuous experience of airline dining. If that doesn't sound like mealtime on your last flight, that's because you weren't aboard Singapore Airlines, where the menus are designed by genial German chef Hermann Freidanck, 54, the carrier's food-and-beverage director. Serving 55,000 meals a day--he has won dozens of awards for the way he accomplishes it--Freidanck does not exactly rely on ordinary caterers. "Our business is flying a tube from A to B," he says. "The in-flight experience is what the customer...
Singapore has developed a database of more than 12,000 recipes since Freidanck's arrival in 1998. Nine top chefs on a rotating roster--including France's George Blanc and Britain's Gordon Ramsay--are recruited to craft dishes for the first- and business-class cabins. Freidanck visits their kitchens frequently. "The panel provides constant new ideas," the former hotel chef says. "Like everyone at the moment is doing pork bellies or yellow beetroot or purple carrots...
...catering distinguishes Singapore as one of the world's finest carriers, and rivals have taken notice. Air France signed on Michelin-three-star French maestro Guy Martin in 2002, and Delta now offers the fare of Miami celebrity chef Michelle Bernstein...
...than a decade of training and apprenticeship to develop a refined understanding of the thousands of compounds smell authors draw upon. "Not everyone who blends a few ingredients is a true perfumer," says Subrenat. "Just as not everyone who burns a steak at home is a three-star Michelin chef." The best scent specialists are so savvy that they can identify the most prominent three "notes" in any commercial product with a smell, and can often guess who designed...