Word: chef
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...Shiang can be translated into English, it probably means "spicy." The food there is quite unlike what you've eaten at most other conventional Chinese restaurants. It's not that the chef at the Su-Shiang gets a sadistic threill out of seeing his customers reach for the water glass, but rather that authentic Szechuan-Hunam-style food does not have that bland taste that characterizes so many Chinese-American dishes. For the less-than-ambitious, Su-Shiang's menu also offers a multitude of seafood, poultry, beef and pork dishes without the distinctive Szechuan flavor...
...suite on the sixth floor, which was Kissinger's quarters when he was flying his diplomatic shuttle between Jerusalem and Damascus. This time the Secretary was relegated to a lower floor. Everything was as ready for Nixon as a sprinter on his blocks. Even the Beehive's chef was well briefed: he had been advised of the President's predilection for cottage cheese...
...rest," she says. "That translates to about 30% down in today's market and, with an 11%-plus interest rate, it's just an impossible dream." Bernard Zvirman, co-owner of a restaurant-hardware business in Pittsburgh, says, "It is just about impossible for a chef to leave his place of employment and open his own restaurant." With high interest rates piled on top of other costs, he estimates that it now requires $3,000 a seat to open even a modest dining room, double the cost ten years...
Among the nine other national pavilions, the $3 million, 62,000-sq.-ft. Soviet building is the most popular. The building is a visual delight, from the entrance, prefaced by pools, fountains and water plants, to a riverfront restaurant, supervised by a chef who presides over the best chicken Kiev this side of Leningrad. It has huge, non-Stakhanovite art montages, three movie theaters, an exhibition of Armenian archaeological artifacts and, in keeping with Expo's theme, ingenious models of air-and water-purification systems...
...anyone allowed to take a fat tip from a guest in exchange for a 'good' table. I'd fire anyone who accepted a tip for that. I'm very severe. Three or four times a day I have a conference with the head chef. Altogether, there are 17 cooks in the kitchen and a total staff of 80 to serve a maximum of 150 guests. If La Tour d'Argent is not going to be just the way I want it to be, then I'm in a position to say, Tomorrow...