Word: chefs
(lookup in dictionary)
(lookup stats)
Dates: during 2000-2009
Sort By: most recent first
(reverse)
...graphic novel” assignments that concern a rabbit named Bunny who goes to Italy to learn how to cook and to write about it (as rigorous as it is original), and I’m poised to return to Italy in August as an apprentice chef to a hotel in Umbria.But do I need to jump all the way across the Atlantic to get this authentic experience? Wouldn’t crossing the Charles suffice? After failing to persuade my Italian class of the academic merits of a field trip to the North End, my teacher, Nives Dal-Bo?...
There's an old axiom: Never trust a skinny chef. Any comment? -John Rhodes, SALT LAKE CITYWell, if he's trying to say I'm too skinny, thank you. I've never loved clothes enough to give up food, and I never will...
...coup. Set in an unnamed country and told through alternating first-person narration, Dovey’s novel identifies its characters only by their relation to the deposed “President”—“His Barber,” “His Chef,” “His Portraitist”—and by pronominal slippage, their relations to the new “Commander.” These vignette-like accounts depict the violence latent in the everyday “tactile processes,” telling...
...know, in the end, I was obsessed with Chinese food, so I really didn’t have a choice. THC: It would have caught up with you eventually.JL: Exactly. I mean, I flew to Taipei for five hours to eat General Tso’s chicken, meet the chef, and fly back the same day. Very fucked up. —Interview conducted, condensed, and edited by Jessica R. Henderson...
...CIA’s Executive Director for Strategic Initiatives, Greg Drescher. They are the proud parents of Healthy Kitchens, Healthy Lives, an educational and interactive conference between physicians and culinary professionals whose goal is to show that nutritious and gourmet are not mutually exclusive. Pinch me.As an aspiring chef, writer, and doctor (it’ll make sense by the end of this column, I promise), I was on cloud nine, albeit one made of alfalfa sprouts and arugula greens. I was a guest of Mollie Katzen, the celebrated cookbook writer and advisor to the Harvard University Dining Services...