Word: chefs
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Dates: during 1960-1969
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...nominal descendants of Jean and Pierre Lafitte, the famed 19th century pirates.* Last week the exploits of a new Jean Lafitte enlivened the New Orleans scene. The legend flowered anew when FBI agents walked into the kitchen of the city's posh Plimsoll Club, collared its manager-chef, Jean Pierre Lafitte, and charged him with a $350,000 swindle. The arrest ended a six-year search by federal authorities. But Lafitte-who naturally claims to be descended from his namesake-seemed unwilling to admit that his colorful career was over. "Just when we have everything," he told his wife...
MIDWAY through lunch at a fashionable Washington restaurant not long ago, a young man named Ralph Nader stopped suddenly and gazed down in disgust at his chef's salad. There, nestled among the lettuce leaves, lay a dead fly. Nader spun in his chair and jabbed both arms into the air to summon a waiter. Pointing accusingly at the intruder on his plate, he ordered: "Take it away!" The waiter apologized and rushed to produce a fresh salad, but Nader's anger only rose. While his luncheon companions watched the turmoil that had erupted around him, Nader launched into...
This association's membership is, to say the least, distinguished. Among those present at the organization meeting were critic Howard Mumford Jones, French Chef Julia Child, Mrs. John Kenneth Galbraith, Reginald H. Phelps '30, director of University Extension, and Edward T. Wilcox, director of General Education. All of them live within a block or two of the Shady Hill site...
...Potted. Alice, who got her start as a sous-chef in the kitchen of a girls' reformatory in Hawthorne, N.Y. ("I was a rotten kid"), dismisses international cuisine in four sentences. "Don't be intimidated by foreign cookery," she writes. "Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good." She is similarly cavalier about the tools of her trade. "Other books say, 'Do not, do not! Do not try to make a souffle unless...
Imbued with the nationalist ideals of his father, Ho finished his schooling, taught briefly in the South and finally, about 1914, shipped out to Europe. For several years, he held a series of odd jobs, including a spell as a pastry cook under the famed French Chef Escoffier at London's Carlton Hotel. In Paris, Ho worked as a gardener and photo retoucher. In 1917, so one account goes, he worked his way across the Atlantic as a merchant seaman, visiting New York, Boston and perhaps San Francisco. One source says that Ho worked briefly as a waiter...