Word: chef
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...eaten seal eyes in the Arctic and cobras in Vietnam. The outspoken chef has a new book based on his adventure-travel eating show No Reservations. Anthony Bourdain will now take your questions...
...show, you seem squeamish when an animal is slaughtered. Isn't it good for a chef to see every stage of the main ingredient? -Erasmo Zayas, Calexico, Calif.I think it's both useful and appropriate to experience the shame, guilt and discomfort of seeing what the real cost of dinner is. That said, who likes to see an animal in pain, except for Ted Nugent? I dearly love pork, but seeing a pig die is a pretty bloodcurdling experience...
...your travels ever influence the menu at your restaurant? -Bryan Johnson, Hamden, Conn.I'm an old-school French chef. I ended my career cooking very rustic French food. So I'm not suddenly going to open Tony's Pan-Asian Fusion Pit. It ain't gonna happen...
...worry that smoking dulls your palate? -Anthony Dauer, Annandale, Va.I'm amused by food nerds who say, "I'd never eat at a restaurant where the chef smokes." Almost all the chefs I know smoke. That said, I'm also a new father of a 6-month-old girl. I don't want to encourage anyone to quit smoking. In my experience, it really does make you cool. Chicks love it. But after 38 years, I quit...
...nothing more satisfying in life than helping someone become bigger and better than they thought they could be,” he said. On Thursday afternoon, the students heard presentations from executives at ConAgra Foods, a Fortune 500 company that sells packaged food brands such as Chef Boyardee and Slim Jim. R. Dean Hollis, who runs the Consumer Foods Division at ConAgra, spoke to the group about problem-solving. He presented a case study on how ConAgra, facing stagnant sales with its Hebrew National kosher beef hot dogs, began marketing the product to non-Jews by saying that they were...