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Clones is populated with hundreds of computer-generated creatures, from new digital stars like the four-armed diner chef Dexter Jettster to familiars like Yoda, Watto the Junkman--and that vexing critter Jar Jar Binks, around whom the disappointment in Phantom Menace crystallized. Lucas blames the anti-Jar Jar sentiment on "37-year-old guys who spend all their time on the Internet. But you have to remember that when we did The Empire Strikes Back, some people hated C-3PO. When we did Jedi, they just loathed the Ewoks. There was no Internet to jazz it up, but there...

Author: /time Magazine | Title: Dark Victory | 4/29/2002 | See Source »

NIGELLA LAWSON Unprofessional Chef...

Author: /time Magazine | Title: People to Watch in International Business | 4/22/2002 | See Source »

...last chapter, Cohen outlines the impact of Asian culture on American society. Asian influences are apparent in the proliferation of Chinese restaurants, the popularity of Asian-themed movies and television shows (fromPokemon to Iron Chef), the growing appeal of karate, Taoist sex practices, Buddhism, feng shui, karaoke, the influence of traditional Japanese art on American artists and so on. Furthermore, Cohen claims, Asian-Americans are the “fastest-growing population group, generally the most affluent, and the best educated,” attending the top colleges and becoming an “important force in mainstream American politics...

Author: By Jessica S. Chen, CONTRIBUTING WRITER | Title: Understanding “Asianization” | 4/19/2002 | See Source »

...field to make a big mark on the commercial charts, for those who discover it, it will surely remain a favorite for years. Simple, emotional piano ballads, with a depth of feeling that is palpable, seem to flow naturally from the pen of this 23-year-old British ex-chef. He’s like a more emotional version of David Gray and the whole zoo of Brit-pop balladeers...

Author: By Crimson STAFF Writers, CRIMSON STAFF WRITER | Title: New Music | 4/12/2002 | See Source »

...Personal chefs tend to view their work as being as much about stress reduction as about food preparation. "Eating out gets fatiguing," says San Francisco-area chef Olivia Wu. "People want to be healthier. They want to go home, de-stress, cocoon and be comfortable." And some chefs are determined to improve kids' nutrition. "Some children don't even know what mashed potatoes taste like until I get there," says chef Hayward. "It kills me that French fries are their idea of what potatoes are." Still, old habits can die hard. Says Rodriguez: "Every once in a while I still...

Author: /time Magazine | Title: Working Families: Personal Chefs | 4/8/2002 | See Source »

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