Word: chefs
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Dates: during 2000-2009
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...Serving breakfast for dinner appeals to discerning customers and chefs alike. "When you look at most breakfast foods, they taste pretty darn good," says, John Nihoff, a professor of gastronomy at the Culinary Institute of America in Hyde Park, N.Y., who points to the growing interest in gourmet variations on breakfast stalwarts, such as the new Iberico ham from Spain, which comes from pigs that are fed only acorns. Meanwhile, more chefs are discovering that serving breakfast foods after noon doesn't have to mean going downscale. "Anyone can serve breakfast food at dinner. If I slapped French toast...
...diners on their feelings about food for his 2003 book How We Eat: Appetite, Culture and the Psychology of Food. He says that people generally associate the morning meal with family, coziness, and casualness, whereas dinner feels formal, heavy and even sad, particularly among young men. Thomas Keller, chef and owner of French Laundry in Yountville, Calif. and Per Se in New York City, (both of which won 3-star ratings from the Michelin guides) says happy childhood memories inspired his gourmet take on toad in the hole, which recently appeared on Per Se's vegetarian tasting menu. "That...
...Gesturing to a framed New York Times review of his former Harvard Book Store Café, Kramer speaks enthusiastically about its Newbury Street location and menu prepared by a “world-class chef...
...truly envy the recipient of the “HUDSIE Iron Chef Award.” You have showed us that with a little creative work with dining hall food you can whip up whatever your heart desires. Where did you get that amazing grilled chicken Caesar salad? I’m pretty sure I didn’t see that dish being served. While I struggle to find the appropriate peanut butter to jelly ratio, you are creating a masterful tuna melt sandwich. One time I even saw you walk up to the microwave with a cheeseburger, two baby...
...mostly chose the judges because of their popularity among students,” said Chen Li ’09, publicity co-chair for HRCSA. The night kicked off with a HRCSA-produced video that featured the theme song from the popular TV show “Iron Chef,” as well as footage of the teams cooking, which was done in advance. Fuerza Latina’s team with Latin American cuisine was first up in front of the judges. The team served popcorn with their Ecuadorian Ceviche, a seafood salad, earning praise from Rosen for their...