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Word: chefs (lookup in dictionary) (lookup stats)
Dates: during 2000-2009
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...goal, but he's moving quickly. He has ratcheted up internal growth targets and spent about $15 billion on acquisitions in the past two years, mainly in the U.S., which now accounts for about 25% of Nestle's sales. He has gobbled up companies including Dreyer's ice cream, Chef America and, biggest of all, the pet-food company Ralston Purina. Some analysts have questioned whether Brabeck is paying too much for his conquests and taking on too much debt amid a global slump that is lingering longer than expected. But at the same time, Brabeck has moved to boost...

Author: /time Magazine | Title: Nestle's Quick | 11/14/2007 | See Source »

...macaroni with fontina and cheddar, black truffle puree, brioche bread crumbs and black pepper. Of course, this is a French town, and you can't go wrong at Toque! (514-499-2084) for fresh, local gastronomic creations. The place is 10 years old, but thanks to the ever inventive chef-owner Normand Laprise, Toque! never bores. It's perhaps the best of the market-cuisine restaurants in the city. Less elegant but just as inventive is the newish Au Pied de Cochon (514-281-1114), where iconoclastic chef Martin Picard throws coronary caution to the wind with his heavy...

Author: /time Magazine | Title: The Global Life: A New Panache | 11/13/2007 | See Source »

...Colicchio, a judge on Bravo's Top Chef and the owner of the Craft restaurants in New York City and Los Angeles, says food costs still make up 28% to 32% of an entrée's price--only now that means some of his entrées are $50. "The high-end restaurants are looking for stuff made by the small farmer, and this stuff just costs more money," he says. "If you have a small farmer that makes 40 chickens a week, it's going to cost more than a factory farm that's making 4,000 chickens a week...

Author: /time Magazine | Title: Conspicuous Consumption | 11/2/2007 | See Source »

Food-loving people who don't run hedge funds may have had enough, though. In May the James Beard Awards named David Chang the Rising Star Chef of the Year. His restaurant, the packed Momofuku Noodle Bar in New York City, serves huge bowls of ramen...

Author: /time Magazine | Title: Conspicuous Consumption | 11/2/2007 | See Source »

People will fall in love, on a TV or movie screen, with a creature they would gladly kill were they to find it in their kitchen. So audiences have cheered on Rodentia from Mickey to the aspiring chef of Ratatouille. So, too, with the social, saucer-eyed, erect-standing mongoose relatives of Meerkat Manor, who have followed in the paw prints of The Lion King's Timon to raise their species' star in Hollywood. The Kalahari nature show is Animal Planet's biggest hit, a saga of turf wars, sex, betrayal and cuddly pups. It's manna from TV heaven...

Author: /time Magazine | Title: Looks like Meerkat Love | 11/2/2007 | See Source »

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