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...taping, which the Food Network invited 95 undergraduates to watch, was part of a gimmick in which Flay surprises a chef in an area in which he or she is an expert—in Chang’s case, sticky buns—and challenges the chef at his or her own game...

Author: By Margot E. Edelman and Laurence H. M. holland, CRIMSON STAFF WRITERS | Title: Harvard Grad Throws Down in Kitchen | 5/1/2007 | See Source »

...Food Network yesterday taped an episode of its hit television show “Throwdown with Bobby Flay” in Joanne B. Chang ’91’s Boston bakery, holding a cook-off between Chang and celebrity chef Flay that was judged in part by Harvard University Dining Services (HUDS)’s top chef...

Author: By Margot E. Edelman and Laurence H. M. holland, CRIMSON STAFF WRITERS | Title: Harvard Grad Throws Down in Kitchen | 5/1/2007 | See Source »

Steve Austin’s hands are meaty, with stubby fingers not much longer than his thumbs, but his handshake is what a pasta chef might call al dente—tender, but firm. His nails are well-trimmed, but not manicured—you get the feeling that he cuts them himself. He mostly keeps his palms at rest. And when he’s excited, he folds his fingers together over and over again...

Author: By Abe J. Riesman, CRIMSON STAFF WRITER | Title: 'Stone Cold' Looks To Future | 4/27/2007 | See Source »

...This is the closest you'll come to Morocco in the region," says head chef Sezai Zorlu of Maroush, arguably the foremost of the trio. Nestled in South Jakarta's Crowne Plaza Hotel, its giant brass doors open to reveal lavish tapestries and paintings, ornate lamps, plush cushions and elaborate place settings, with virtually every item flown in from Marrakech. Most of the ingredients are imported, too. "As a matter of fact," says Sezai, "the saffron we use in our rice, lamb and chicken dishes costs more per gram than gold...

Author: /time Magazine | Title: Arabian Bites | 4/25/2007 | See Source »

...Meerbar, www.meerbar.de, in the lobby of one of Gehry's three neighboring asymmetrical office buildings, chef Wong Zhen Kun keeps up with the architect's venue by creating interesting seafood dishes like red snapper with smoked tofu wrapped in a banana leaf. Wong, who also heads up the perennially popular Bug, www.bug-restaurant.de, serves up fare there that nods to his native China in a bustling dining room kitted out with Asian-inspired furnishings. Next door, the eye-catching, raw-boned interiors of Riva, www.riva-duesseldorf.de, are background to Ralf Polfers' Continental cuisine, including such standouts as saffron fish cream soup...

Author: /time Magazine | Title: Rock Around the Dock | 4/18/2007 | See Source »

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