Word: chefs
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Dates: during 1960-1969
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...maneuver by Cartographer Robert M. Chapin Jr. so exact that he asked us for copies of the original work. He has since been using them to explain the historic mission to NASA's own staff and to aerospace contractors. ¶ In our cover story on "French Chef" Julia Child (Nov. 25, 1966) we used a picture of her butcher, Jack Savenor, of Cambridge, Mass. A Swift & Co. wholesaler in Illinois read the story, made an arrangement to supply the butcher with meat at a substantial discount so the dealer could put a sign on his plant saying "We supply...
...cuisine is Swedish, the chef is Bergman, and the vegetables are raised by Schmidt. Most of all, she says, they enjoy "being alone with each other...
...Composer Walter Burle Marx, 64, was at the Municipal Theater directing the first performance of his Third Symphony. Haroldo Burle Marx, 55, is the wealthy manufacturer of Brazil's most exquisite jewelry. And Roberto Burle Marx, 57, is a Renaissance virtuoso: tapestry designer, tile glazer, chef, noted amateur baritone-and Latin America's most eminent landscape designer. For good measure, Roberto was displaying his recent paintings at a Rio gallery...
...gourmet knows, the place to learn a chef's secrets is in his kitchen rather than at the table. Similarly, the place to understand a conductor's skills is at his rehearsals rather than at a concert. In the case of Arturo Toscanini, not only the keys to his greatness but also some of his finest performances were to be heard at rehearsals. "Any body who missed them, missed Toscanini," says Violist Nicolas Moldavan, who played under the maestro in the NBC Symphony. "That was where there were the moments of beauty and intensity that only Toscanini could...
...capital in 1945, two years later launched his specially designed trawler, Deep Sea, a 140-footer equipped to catch, cook, freeze, pack and otherwise do just about everything but sell king crab. And selling turned out to be the big problem. "I found there wasn't one chef in a hundred who would bother to try it," says Wakefield. To stir up enthusiasm, he hired a Manhattan promoter who dumped the original wishy-washy "Ocean Frosted" brand name in favor of "Wakefield's" Alaska King Crab Meat. The change worked, and Wakefield turned his first profit...