Word: chef
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...cocktail reception that features "heavy hors d'oeuvres." The prospect of a weighty canape is daunting enough, but Stephen Elmont, head of Boston's Creative Gourmet, likes to talk about "food stations. People are in motion. An introvert who doesn't know anybody can feel comfortably occupied watching a chef. Each food station around the reception room creates an environment. The sushi bar. Or the taco bar. Or fettucini Alfredo. There's drama, action in front of the guest...
...Swedish pneumatic garbage system moves 50 tons of discarded glop a day. The costume room holds l.5 million items of clothing (eight per employee). The huge computer centers under the Magic Kingdom and Epcot control each attraction's speed, music, lights and vocal spiels. In the bakery, Chef Dominic Robertiello can produce 100 pies, 35,000 cookies and 14,400 muffins every...
...coffee." The descendants include Big Boy, Denny's and Sambo's. From 1950 to 1960, years of heedless American growth, cars multiplied and the great fast-food empires were born: McDonald's, Tastee Freez, Jack-in-the-Box, Burger King, Dunkin' Donuts, Mister Donut, Pizza Hut, Burger Chef. The architecture that resulted was a sort of Sunbelt peasant modernism, simple constructivist cartoons in steel and glass, designed to catch the attention at highway speeds. Usually, as Langdon says, it was a case of "form faking function." Cosmetic A-frames were slapped onto plain boxes; McDonald's golden arches never supported...
...wholesalers are important purchasers and I am important to them, so I get the best of the best. If not, I call them fast -- like this," he said, phoning his fish wholesaler of 25 years to complain about a batch of less than fresh scallops. Soltner is a demanding chef, but he takes good care of his employees, paying top wages and taking an interest in them. Though competitors try to woo them away, Lutece has practically no turnover. Still there are intermittent problems and complaints from both customers and critics. "Critics aren't always wrong," Soltner says, adding quickly...
Even the most dedicated chef who has fun in his kitchen needs some recreation and for Andre Soltner that means skiing. When Saturday dinner ends, he and Simone, who welcomes guests and monitors the Lutece dining room, drive 2 1/2 hours to their home at Hunter Mountain, north of New York City. Simone is content to tend to her plants, and he skis. "I have a weekend dog too," he says. "He is a Labrador retriever and belongs to an American family all week, but on Sunday he comes to see me. If I am not there, he comes...