Word: chef
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...love to cook," Joslin says. "I would love to go back and do the full program to become a certified gourmet chef...
...meal, Brinker will go into the kitchen, cook it and deliver it. When money runs short she uses her own. Sometime this year Open Hand will move to a new kitchen capable of producing 8,000 meals a day. "The money is really, really tight," confides chef Chris Medina. "In the past couple of months, we've been on the verge of going under...
FOOD FASHION COLOR Beet red is the shade showing up in a few trend-setting new American boutique restaurants. It is valued primarily by chefs for its color, even though the beet's earthy flavor is anathema to many customers. In some places beets can't be given away, according to one chef in Dallas. However, they are glossing (and hopelessly muffling) ingredients such as lobster and ice cream at Rakel, and are adding heft to rabbit salad and halibut at Bouley, both in New York City...
MOST DELICIOUS FILM SEQUEL When the Danish film Babette's Feast opened in the U.S. early this year, the irresistible meal prepared by the French-chef- masquerading-as-housemaid was offered in a posh restaurant in most of the cities where the film was shown. The meal, with its turtle soup (real or mock), its blini pancakes with caviar, the cailles en sarcophage -- quails with truffles and foie gras in a "sarcophagus" of puff pastry -- and the yeasty rum-drenched baba dessert, has become a classic staple at Petrossian in New York City, at $125 with the wines...
LEAST-NEEDED NEW PRODUCT Take mineral water from Mendocino, Calif., turn it over to chef John Ash, and be prepared for Truffle Water, a sourish-smelling carbonated drink that suggests spoiled milk, sulfur and stale beer. The question is not how he thought...