Word: chefs
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Emmanuel Stroobant, chef of Singaporean popular restaurant Saint Pierre, serves a signature wok-fried foie gras with tetaki of Japanese squid, julienne of Parma ham with warm yogurt jelly and black peppercorn reduction. But ask him if he is a fusion chef, and he balks. "I guess I am," he says, "but I don't like the word fusion...
...Nowadays, while restaurants in London and New York are still discovering "exotic" spices and techniques ranging from tamari (a wheat-free soy sauce) to tagines, most of fusion's earliest supporters in Singapore have turned turtle. "It simply doesn't work," says Gunther Hubrechsen, chef at Les Amis, arguably Singapore's best French restaurant. Part of the reason is simple snob value. To class-conscious Singaporeans, fusion cuisine has become down-market. How could it be otherwise, when it's the mundane fodder of food courts? Pandan tuna wraps, Peking duck pizzas and (the horror! The horror!) green-tea frappuccinos...
...would you want to spend $400 on food that is better prepared at your hawker stall for $2?" asks Chung Ho Shi, the Hong Kong-born chef of the Golden Peony restaurant in the Conrad Centennial Hotel, where Jackie Chan likes to stay and eat high-end Cantonese food. "Fusion got pretty screwed up in the late '90s, with chefs putting too many flavors on the same plate?a little coconut milk, some smoked salmon, some curry," says Otto Weibel, director of kitchens of the Raffles Group and president of the Singapore Chefs Association. "That's not fusion; that...
...created by an American ethnobotanist and a designer who are friends of Markel's. This 17-room, six-acre estate is smack in the middle of date palms in the heart of the Palmeraie Oasis near the city of Marrakech. There is no restaurant, but there is a resident chef, and Bajia is your teacher. By the time you leave, you will never again make couscous from a box but will have learned to roll it (do not let it clump) sensually in your fingers. Your harissa (a fiery blend of cumin, garlic and red chilis) will be spiced perfectly...
...Vega plays Flor Moreno, a Mexican woman who moves with her daughter Cristina to Los Angeles and ends up working as a maid in the upscale home of successful chef John Clasky (Sandler) and his high-strung wife Deborah (Leoni). They don't speak Spanish and Flor doesn't know a word of English - it's a comedy of confusion. But with a message: Between the laughs, Flor struggles to protect her humble values and shield her daughter from the corrupting power of money. Vega's faltering English didn't deter director James L. Brooks (Terms of Endearment, As Good...