Word: chef
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...Some chefs go to extraordinary lengths to ensure the purity of their offerings. Luma boils its pasta in filtered water. Santa Fe's Coyote Cafe serves goat cheese made from the milk of animals that eat only organic feed. Bernard Leroy, owner of Bernard, a French restaurant in New York City, even insists on using organic bay leaves to spice sauces. But the Paris-born chef is willing to compromise on sweets. "We can't go without chocolate cake or souffles, and organic chocolate doesn't exist," he says. "There are just so many desserts we can make from nuts...
...student. He went to Immaculate Conception school, and then Northeastern Metropolitan Regional Vocational in nearby Wakefield, a school for boys who weren't college material. He played basketball and baseball, was a member of the gourmet club. A picture in his yearbook shows him standing under a white chef's hat. He graduated in 1977 and soon got a job as a cook, first at Reardon's, a local pub owned by a cousin, and then at the Driftwood restaurant, where he met Carol DiMaiti, a dark- haired, lively waitress and the only daughter of Giusto DiMaiti, who tended...
...involved. She, in fact, has a steady boyfriend who goes to Brown (the school Stuart faked on his resume). She was more important to Charles than Charles was to her, perhaps because she fit into Stuart's deluded vision of himself as a fashionable restaurateur -- he the proprietor and chef, she the Waspish blond out front...
Most Overdone Craze. Paul Prudhomme of K-Paul's restaurant in New Orleans, the globular Cajun chef, was the man responsible for a dish that eventually became too much of a good thing: blackened redfish, in which a fillet is dusted with spices and then seared on a red-hot iron skillet. Suddenly, chefs who had never been within light-years of a bayou were giving us blackened tuna, blackened swordfish, blackened bluefish, blackened scallops, blackened . . . burp...
Around these mismatched romancers, writer-directors John Musker and Ron Clements have assembled enough entertaining creatures to stock a theme park. Sebastian the crab (voiced by Samuel E. Wright) is a Caribbean Jiminy Cricket, fussing avuncularly over Ariel but bound to break into calypso croon. Louis the French chef (Rene Auberjonois) brings sadistic elan to his dicing, flaying and serving of les poissons. Ursula (Pat Carroll) the sea witch is a fat, shimmying squid with malefic revenge in mind -- the sort of Disney horror queen who has given kids nightmares for a half-century. All these characters are given witty...