Word: chefs
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...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...
...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...
...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...
...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...