Word: chef
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When UpStairs on the Square opened last November, Lydon was appointed Chef de Cuisine of the Soiree Room. “Amanda could put three raspberries on a plate, and it would look great and taste spectacular somehow,” says Mary-Catherine Deibel, co-owner of UpStairs on the Square. The petite, short-haired brunette spends her days controlling the kitchen—and perhaps creating the occasional raspberry dish—or, as she describes it, “watching my Brazilian coworkers try to figure out what the hell the Kroks...
Something about Lydon is still the same as well—beneath the talented chef there still lurks the English concentrator. Lydon plans to write a book one day, perhaps continuing that thesis on Jane Eyre. “Writing is much harder than cooking. I’m saving that for my forties...
...it’s real food.” This hearty-enough-for-a-meal delight comes in many forms, but Harrington highlights the store’s hot chocolate as the most popular offering. To create a hot chocolate (each is made ready to order) the chef steams one cup of two percent milk in an espresso machine, stirs in two-thirds of a cup of shaved Burdick dark chocolate and then runs the mixture through the steam machine again. The entire process is completed within a minute...
...having it turn out to be precisely what we were after all along,” Matt says, who graduated with a degree in the history of art and architecture (then called fine arts). Now the Lee brothers wander in and out of the best kitchens in Manhattan, observing chefs and divulging the secret behind creations such as, say, Tuscan duck l’orange. They have been published in Gourmet, Food and Wine, Travel and Leisure and GQ, and they have written not just about food but also about exploring their beloved South Carolina. “They?...
Observing chefs can be tricky. To the practiced chef, much of food preparation has become perfunctory—they hardly give a thought to the acts of whisking, marinating or garnishing. They cook instinctively, which is no help to the interested amateur. That’s where the freelance food writer comes...