Word: chefs
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Dates: during 2000-2009
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...gates, the couple is on the same high-up rang of the academic ladder, but it’s a different story in the kitchen: “[Homi’s] the cook,” Jacqueline insists. “I’m basically the sous chef...
...determined that my children should have no financial security.' NIGELLA LAWSON, celebrity chef, on why she will leave none of her fortune to her children...
...skirl o' the bagpipes, even more dramatic by virtue of being played indoors, accompanies the "great chieftain o' the puddin-race" born aloft to the table by a chef. Then, a wild-eyed Scotsman recites Robert Burns' poem Address To a Haggis, and upon reaching the line, "An' cut ye up wi' ready sleight," he plunges a dagger into the taut sheep's stomach amid cheers from the diners. In a ritual repeated by Scots across the globe on Burns Night, January 25, the birthday in 1759 of their most cherished poet, the attack on the main course continues...
...just the opportunity to charge a lot for ground beef that appeals to chefs. A year before Boulud's burger, executive chef Sang Yoon, then 29, ditched his job at Michael's in Santa Monica, Calif., to take over a nearby tiny dive bar called Father's Office and cook burgers. "Fine dining is not how people wanted to engage chefs anymore," Yoon says. "It's not the most fun night to hang out." Father's Office is now one of the most crowded restaurants in L.A., with people willing to stand in order to eat Yoon's $12 burger...
Burgers aren't interesting to chefs just because young people are willing to pay a lot for dude food; it's also because they have access to better meat. Though Yoon began grinding dry-aged New York strip and mixing it with a bit of chuck in 2000, grinding meat isn't done at most restaurants. So until a few years ago, everyone used chuck for burgers. Then New York's Pat La Frieda Wholesale Meat Purveyors started selling a proprietary blend of chuck and brisket to top restaurants, some of which also had short rib and hanger steak added...