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...years that he ran the kitchen at La Colombe, the award-winning French restaurant on Cape Town's Constantia Uitsig wine estate, Franck Dangereux was hailed by many as the best chef in Africa. An émigré from Provence, Dangereux blended traditional French cuisine with South African ingredients to such perfection that he earned a spot on Restaurant Magazine's list of the world's 50 best restaurants in 2006. Then he quit...

Author: /time Magazine | Title: Less Is More at the Food Barn | 4/16/2008 | See Source »

...setting is modest, too. Pine chairs and tables at one end of the barn; at the other, a deli selling more Dangereux delights, such as home-made breads and harissa mayonnaise. Every so often, the chef himself will emerge in surfer shorts and flip-flops. No longer dangereux to your wallet, but lethal to the notion that haute cuisine has to be haughty. www.thefoodbarn.co.za

Author: /time Magazine | Title: Less Is More at the Food Barn | 4/16/2008 | See Source »

...stand out from the crowd,” said Upstairs on the Square pastry chef Jacob Leighman, gesturing toward the “Mad Hatter Cake,” iced in the restaurant’s signature colors of white, pink, and purple...

Author: By Betsy L. Mead and Hee kwon Seo, CRIMSON STAFF WRITERSS | Title: A Ball With Literary Whimsy | 4/13/2008 | See Source »

...takes a shot in the billiards room, the restaurant La Terraza del Casino in central Madrid reeked of stuffy formality. So it seemed like a daring choice to put the eclectic Spanish artist Jaime Hayon, known for reimagining Lladr's porcelain collectibles, in charge of the redesign. But chef Paco Roncero, who worked at the famed El Bulli, was a fan and wanted Hayon to match the restaurant's dcor with the creativity of his dishes, like razor clams with coconut foam. The result is an Alice in Wonderland fantasy in which Hayon has made everything from the chandeliers...

Author: /time Magazine | Title: Nothing Plain in Spain | 4/9/2008 | See Source »

Nine teams of undergraduates competed for the title of best guacamole chef at an event sponsored by the Harvard College Culinary Society in Lowell dining hall last night...

Author: By Laura C. Mckiernan, CONTRIBUTING WRITER | Title: Students Guac and Roll in Lowell | 4/3/2008 | See Source »

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