Word: chefs
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Dates: during 2000-2009
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...recklessness, Buford, a journalist with no culinary training, became a kitchen slave--his words--to Mario Batali. It takes a big talent to render in words the animal, essentially anti-verbal experience of eating. It takes a big man to describe the hilarious humiliations to which an apprentice chef is subjected. Buford is both. He's also lucky: the brilliant, insatiable, demonic Batali is the kind of character writers sell their souls...
...American Dorothy Cann Hamilton, a vocational education and marketing expert and amateur epicure, the FCI was immediately successful in the world of Julia Child and Craig Claiborne-but times change. The FCI has recruited top names in the field for the Italian venture (including former Beppe and current Maremma chef Cesare Casella as dean of Italian Studies in New York City), and it has created a partnership with Italy's prestigious, government-accredited International School of Italian Cuisine in Colorno, near Parma, whose rector is Italy's first Michelin three-star chef, Gualtiero Marchesi...
...Chef —not quite Iron, but stilly pretty hardcore...
...American Dorothy Cann Hamilton, a vocational education and marketing expert and amateur epicure, the FCI was immediately successful in the world of Julia Child and Craig Claiborne - but times change. The FCI has recruited top names in the field for the Italian venture (including former Beppe and current Maremma chef Cesare Casella as dean of Italian Studies in New York City), and it has created a partnership with Italy's prestigious, government-accredited International School of Italian Cuisine in Colorno, near Parma, whose rector is Italy's first Michelin three-star chef, Gualtiero Marchesi. Designed for professionals, the seven-month...
...Sometimes what sounds like routine breakfast fare on the menu is really just the chef's way of making a little mischief. The newly renovated Picholine near Lincoln Center in Manhattan serves a dish called "bacon and eggs," in which the bacon is actually smoked tuna belly. And Brodsky once featured "green eggs and ham" in homage to Dr. Seuss, which was actually a truffled spring pea custard served with proscuitto chips and caviar. "I did it to have some fun and not take myself so seriously," he says. For diners too, lightening up about what to eat for dinner...