Word: chefs
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MARIO BATALI Dinner for 10 cooked by the chef went for $50,000 at an auction benefiting Little Red Schoolhouse in N.Y.C...
...anyone but Sam O. Gilbert ’07, it’s an oxymoron. For him, though, it’s a chemical delicacy. Gilbert has been aspiring to make the contradictory treat after he discovered recipes for the unusual concoction in a blog post from a chef who had used a food-thickening agent called methylcellulose to make hot ice cream. “Methylcellulose precipitates at high temperatures, so you put it in a room temperature [ice cream] mix, it dissolves, and you take a bit and heat it up, put the ice cream in boiling water...
...even more lush at Beppe De Vito's Il Lido Italian restaurant, tel: (65) 6866 1977, on Sentosa island. Indeed, the good-humored owner claims that Il Lido's hilltop setting ranks among "the most beautiful sites in Asia." While that may be a tad hyperbolic, the cooking of chef Michele Pavanello will certainly have you fumbling for superlatives. Dishes like sea urchin spaghetti, or Stracchino cheese and Parma ham with saut?ed mushrooms on a rosemary crisp lure a glamorous crowd, as do the sea views and a chic dining room with furnishings by the likes of Arne Jacobsen...
...Work Weekly, would be as thick as the yellow pages if such a phone book existed. Russia hasn't yet discovered equal opportunity laws, so most jobs stipulate that only those under 30 or 35 need apply. Then there's the range of opportunity. Want to become a sushi chef, a marketing consultant or a bank manager? No problem. No previous experience required. Nobody else in the country knows how to do those jobs either. Or why not set up your own business? There's no shortage of people willing to lend you money. (But watch out for those extortionists...
Luny started as an assistant chef at Leverett in October 2000, quickly fitting in with the dining hall workers’ friendly community...