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...comedian recalls his days as The Amorous Busboy of Decatur Avenue, including a summer job in the Catskills: "The key dynamic in the frenzied kitchen was that everyone hated everyone else ... [The chef] would habitually refer to us by screaming what our order was. 'Hey, tuna salad, pick up already! You too, pickled herring...

Author: /time Magazine | Title: Hear the One About ... Me? | 6/1/2005 | See Source »

...income, two-commute, three-child household, a job that grew weightier a few years ago when his family moved from Manhattan--where takeout was an easy option--to South Orange, N.J. Stoloff has been cooking his way through Jean-Georges: Cooking at Home with a Four-Star Chef. On his lunch break he scours New York City for ingredients like the smoked paprika needed for a chickpea dish he recently made. Stoloff's strategy is to stock a great pantry--with items like homemade salsas and tomato sauce put up from his own garden, plus 100 lbs. of organic free...

Author: /time Magazine | Title: Manning the Stove | 5/31/2005 | See Source »

Inniss started cooking because his job enabled him to get home earlier than his wife. Though he's no gourmet chef, Inniss can, as he puts it, "feed the troops," who often include relatives and other children he has opened his home to. Among his standbys are spaghetti, meat loaf, roast chicken and stir-fry. "I like to hide the veggies," he confesses. He doesn't encourage the kids to help. "I basically like to keep them out of my way. I just want to get through...

Author: /time Magazine | Title: Manning the Stove | 5/31/2005 | See Source »

...This pan-Asian restaurant, tel: (61-2) 9130 5400, lies on Bondi Beach's famed Campbell Parade and heaves with beautiful people. Chef Jo Ward trained under Australia's leading exponent of Asian cuisine, Cheong Liew, traveling with him to Malaysia and Japan to study traditional cooking techniques. Sample the eclectic results while reclining on one of the restaurant's Balinese day beds. Mains from a very reasonable...

Author: /time Magazine | Title: Sydney's Hot Tables | 5/30/2005 | See Source »

...MANTA Chef Stefano Manfredi offers top-draw Sydney dining with an infusion of Italian flavor at this waterside haven, pictured above. Seafood, fresh from the morning's auctions at Sydney Fish Market, is the specialty, while the location?on Woolloomooloo's Finger Wharf?is a sun-dappled gem, with millionaires' yachts gliding by and views of the city's botanical gardens. A main course starts at around...

Author: /time Magazine | Title: Sydney's Hot Tables | 5/30/2005 | See Source »

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