Word: chef
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Back in high school, Nick’s interest in linguistics led him to Japan in eleventh grade for a six-week homestay. There, he grew fascinated with the culture as well. Since, he has studied with a sushi chef in New York—a skill that he brought to the Quincy Grille last year in his role as “Chef Niku,” rolling eel and California rolls at the weekly sushi nights...
Katzen is quick to enumerate the strengths of Harvard’s residential dining (and head HUDS chef Martin Breslin was quick to nod in agreement across the table from her). With this expert understanding of the culinary hand-holding of the dining hall environment, she is well equipped to offer gentle guidance for graduates fending for themselves in the kitchen for the first time...
...revised in 1992 and 2000 to incorporate a less dairy dependent vegetarian diet, Katzen writes in the introduction to the most recent edition. In addition to the encouraging tone of her easy-to-follow recipes, Katzen’s own path to the kitchen is useful for the novice chef to note...
...novice chef, Katzen also warns against blindly venturing into restaurant cooking classes. “Be very careful that the class is not elitist and gourmet,” she says. “You don’t want to listen to two hours of wine pairings.” Katzen herself says that, from the vantage point of a prolific cookbook author (she now has over five million books in print), her cooking gets more simplified...
...traditional Afternoon Tea. The standard tea is nothing to scoff at, however, garnering much-deserved accolades from Zagat Survey 2002, among others. The Power Tea substitutes martinis for Earl Grey and shrimp tempura for scones. Other haute cuisine delights included foie gras, steak tartare and deviled quail eggs. Executive Chef Edward Gannon explains that he wanted to do something different when he designed...