Word: chefs
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Dates: during 2000-2009
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After working a few small restaurant jobs, including a chef gig at Cambridge’s Chez Henri, Mauger says he decided he needed more stability. “I didn’t make enough for health coverage,” he recalls. So, that was that...
Pure idealism? Not necessarily. Local food is usually tastier. When Alice Waters, the celebrity chef, helped her daughter's Yale cafeteria switch to a seasonal, regional menu (even the chips are made from organic potatoes grown in Connecticut), students from other dining halls began forging IDs to crash the feast. When Brown introduced Rhode Island Macouns and Winesaps--replacing the Red Delicious and Granny Smiths grown for long-distance trucking--apple consumption doubled. To be sure, some colleges find it easier and cheaper to install fast-food counters. And some students would just as soon dine on Kraft cheese...
...medieval science of alchemy sought to transform base metals into gold. Aaron Patterson, the chef at Hambleton Hall, is an alchemist of tomatoes who turns the humble salad staple into something precious. He infuses the fruit into sorbets and foams, shaves it as thin as carpaccio or, in his signature dish, essence of tomatoes with Scottish langoustines, distills it to a clear soup of startlingly intense and glorious flavor...
...Greenwich Village pub that serves $13 burgers worthy of a Michelin star? A few years ago, the answer probably would have been Mais Non! Michelin-the legendary French restaurant guide whose ratings make or break the great chefs of Europe-is, after all, famously stingy in doling out stars. It has granted its single star to only 1,500 out of the 45,000 eateries and hotels it has scrutinized, and its coveted three stars grace only 50 restaurants in all of the EU. Michelin claims the stars are based on "what's on the plate," but most chefs...
...guide lauds fancier dishes such as octopus salad with celery hearts and praises the restaurant's "friendly staff" and ambience that "just oozes character." Naret says inspectors grant stars according to five criteria, including the quality of the food, consistency across the menu and the "creativity of the chef." He adds, "To have a star means it's really incredible cuisine." Yet some chefs privately say they're miffed that the Pig now sits in the same league as highly inventive (and acclaimed) restaurants like WD-50 and Craft, whose chefs (Wylie Dufresne and Tom Colicchio) are considered virtuosos...