Word: chefs
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...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 sautéed 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...
Francisco Saldana developed a tight routine when he worked as a Harvard University Dining Services chef. Six days a week, he would enter the Leverett House dining hall at 1 p.m. After preparing food until the late evening, he would get into his car and drive as fast as he could back to Reading, Mass. He usually got to his apartment, which he shared with an older bake chef from the Copley Plaza Hotel, around 10 p.m.—just in time to put in a few hours in his bedroom’s makeshift recording studio before waking...
...summer of 2000, Luny was earning $8 an hour as a chef at Salem Country Club, a world-class 18-hole course where Massachusetts’ well-to-do golfers have toted their clubs since 1925. One of his fellow cooks at the clubhouse was Raphael Brathwaite, who worked as a chef in Leverett House during the academic year...
...discovered that even an entry-level wine from a really good producer ages well. She shoots for the best wine in her price range and buys just four to six bottles a month to lay down in the coolest part of her cellar. Food writer Melissa Clark, author of Chef, Interrupted, takes the same approach. But while Olitsky uses her cool New England basement, Clark, who lives in Brooklyn, N.Y., decided to build a protected environment for her bottles. "I want them to grow old gracefully," she explains. Rather than investing in a refrigerated wine closet, she had a carpenter...
...culinary ideas any time soon. On his Mac he keeps a database of 20,000 recipes collected over the years on his travels to out-of-the-way Italian towns like the one where he apprenticed. So how big can Batali Inc. grow? The chef insists that he won't open a restaurant in an airport or push his cookware on a shopping network like QVC. Yet when I first met him six years ago, Batali said he didn't expect to open a restaurant in Las Vegas, since it would be too far from New York...