Word: chefs
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Dates: during 1950-1959
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...year-old Peekskill (N.Y.) Military Academy, Head Chef James Hankins is almost as much a tradition as the oak at the corner of the parade ground which once served as a gallows, for a Revolutionary War spy. White-capped James, a Virginia-born Negro who has been known to generations of Peekskill cadets, has a simple explanation for his steady popularity. "Good cooking is the main thing with boys...
...Hankins was presented with a plaque, a chest of silver, two purses collected by fellow employees and alumni, a gold watch and chain. For the wall outside the dining hall there was a big bronze plate with the academy seal and James's name below it. Said Head Chef Hankins, who intends to stay on at P.M.A. as long as his big capable hands are nimble : "The Lord has always blessed me to work for fine people...
Asked what makes a good editor, Editor Bruce Ingram of the Illustrated London News once replied: "The chef does not go out with his gun to shoot the pheasant. He does not gather the strawberries and pick the peas. But he knows where the best are to be found and he can combine [them] into a perfect meal. That is the function of the editor...
Last week, as he celebrated his 50th anniversary as editor of the world's oldest picture magazine, plump, jolly Chef Ingram was performing the neat feat of turning out a tasty and tasteful journalistic meal without spice. "Whatever success we've had," says 73-year-old Captain (World War I) Ingram, "has been due to a policy of romance without sensation...
...hour shift ($36,000 in a lump to a plunger named Aaron "Stoney" Stone), but enjoyed a night's volume of $750,000 and was making profits anyhow. When the guests finally thinned out this week the stick men, dealers and special guards were pale with fatigue. The chef had taken to quitting on an average of six times a day. But Wilbur seemed to be making good as a Nevada-type hotel...