Word: chef
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...says he was a slave to the Martha aesthetic until he realized that in addition to running a restaurant, he was working as the unpaid stylist of his life. The 37-year-old "cured" himself by "deconstructing the notion of the American Dream home." He and his wife, a chef, sold their home and restaurant in Michigan and moved to Maine, where Ho founded Rescue magazine. After two issues, Rescue has a circulation of 45,000, indicating that there are others like him. He says his current abode does not resemble a tear sheet from a shelter magazine...
...debt, would obliterate any benefits. And to make a deal Vodafone would have to wriggle out of its noncompete accord with Verizon, the U.S. leader, by agreeing to dump its 45% of Verizon stock. AT&T should pick a suitor by month's end. A Pourboire for the Chefs Maybe there is such a thing as a free lunch. Even as it struggles to contain its ballooning budget deficit, the French government last week wrote a 31.5 billion check to a famously well-fed group: the nation's restaurant owners. It was billed as just deserts after President Jacques Chirac...
...fact, I thought that much of the food, prepared by Didi Emmons, the head chef at Veggie Planet, was pretty good. The gnocchi were soft and rich, served in a creamy sauce with roasted cherry tomatoes, the perfect thing for a cold winter’s night. A salad of baby spinach leaves with candied walnuts and crumbled blue cheese was simple but refreshing. The same went for a fresh fruit salad. French toast was, well, French toast. (Obviously, at the CCAE they haven’t yet discovered that the dish has been renamed Freedom toast, to celebrate America?...
...York City in the monied mid-'80s, attracting a lot of media attention when he opened his restaurant Rakel in 1986. But when the market crashed in 1987 and Rakel struggled, Keller was savaged in the press. "My credibility was low after Rakel failed. I was labeled the chef who couldn't control food or labor costs...
...head chef at Per Se, Keller picked Jonathan Benno, 34, who has worked with him in Yountville for two and a half years. Keller will get the kitchen in New York up and running, and then Benno will take over in May. Benno will be working with 18 other alumni from the French Laundry whom Keller has transplanted to New York. And of course Keller will be in constant video contact from Napa--"I want to create real synergy--because I am trying to create two fine dining restaurants," he says...