Word: chef
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...Anne Burrell, star of the new Food Network show Secrets of a Restaurant Chef, says she's likewise wary of intentionally abstruse menu language. "I find that the more intricate a menu description is, the more disappointing a dish usually is," says Burrell, Mario Batali's longtime sous chef on Iron Chef America. Burrell takes the same low-key approach to typography and design. At Centro Vinoteca, the New York City restaurant where she is executive chef, Burrell uses all lowercase letters in a basic Garamond font. "I prefer to underpromise and overdeliver...
Teremok began in the wake of the 1998 financial crisis. The name, suggested by Goncharov's mother, who is the company's head chef, translates roughly as "Fairy-Tale Cottage," and the company's rise has been something of a Cinderella story. When the Russian stock market crashed in August 1998, Goncharov lost the electronics-distribution business he had started. "For the first month, I was really sad," said Goncharov, who was born in Kazakhstan and studied mathematics at Moscow State University. "Then I decided I have to start a new company." Earlier that year he had visited London...
...graphic novel” assignments that concern a rabbit named Bunny who goes to Italy to learn how to cook and to write about it (as rigorous as it is original), and I’m poised to return to Italy in August as an apprentice chef to a hotel in Umbria.But do I need to jump all the way across the Atlantic to get this authentic experience? Wouldn’t crossing the Charles suffice? After failing to persuade my Italian class of the academic merits of a field trip to the North End, my teacher, Nives Dal-Bo?...
...know, in the end, I was obsessed with Chinese food, so I really didn’t have a choice. THC: It would have caught up with you eventually.JL: Exactly. I mean, I flew to Taipei for five hours to eat General Tso’s chicken, meet the chef, and fly back the same day. Very fucked up. —Interview conducted, condensed, and edited by Jessica R. Henderson...
...CIA’s Executive Director for Strategic Initiatives, Greg Drescher. They are the proud parents of Healthy Kitchens, Healthy Lives, an educational and interactive conference between physicians and culinary professionals whose goal is to show that nutritious and gourmet are not mutually exclusive. Pinch me.As an aspiring chef, writer, and doctor (it’ll make sense by the end of this column, I promise), I was on cloud nine, albeit one made of alfalfa sprouts and arugula greens. I was a guest of Mollie Katzen, the celebrated cookbook writer and advisor to the Harvard University Dining Services...