Word: chefs
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Dates: during 1960-1969
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...begins, the early man stirs in his sleep on the kitchen floor, gets up and lights the grill. One by one the others arrive. The chef is a narrow-eyed old-timer who minds his peas and cutlets. The fish cook (Carl Mohner) is a burly young German bursting with aggressive force, manic charm, balked ambition and jealous lust for a pretty, flirty waitress (Mary Yeomans). The butcher is a steady boozer who loathes the "lousy forriners'' he works with and keeps squalling:' "Speak bloody English!" The vegetable cook is a soiled blimp who waggles her massive...
Work begins slowly. The men lounge in corners, chatting about home and family, pinching the waitresses as they arrive. Slowly the tempo of preparation rises. Cleavers whack, pots rattle, steam billows up. Jokes and insults fly like salt and pepper; the chef gives the back of his nasty old tongue to a cook caught pilfering a pullet; the broiler man tips a pot of boiling water off a rack and-YEEEOOOWWW...
...Angeles' Dr. Alexander G. Shulman is a good surgeon but a poor chef; nine years ago, trying his hand at cooking, he only succeeded in burning it badly with boiling grease. Ignoring medical training, which calls for wrapping the burn in a bandage, he plunged the burned hand into a sinkful of cold water. The pain stopped. He kept his hand in cold water for an hour, permanently killing the pain, and his hand healed quickly...
...heart lies in the food business, not in the grocery store," Spa chef Homer Schwartz says of his boss; but in Bartley's final reorganization scheme, it was the stationery shop, not the drygoods-and-deli that made way for his new hamburger grill. Since June, Bartley and Schwartz have been offering local customers Long Island style full 1/4-pound, ground-chuck hamburgers for a novel 48 cents...
...getting quite a political education outside-and beyond-the textbooks since moving to Washington, D.C., in 1949. First for the United Press and then for TIME, he has spent the intervening years covering the Senate, the White House and the House of Representatives. An amateur falconer, something of a chef (filet of sole bonne femme) and with "a somewhat exaggerated reputation as a wine connoisseur," MacNeil gets his professional kicks in watching the congressional drama in the closed committee rooms, the cloakrooms and the lobbies where, long before the voting, the real decisions are made. He first watched cover subject...