Word: chefs
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Owen, who has a passion for food--she toys with the idea of going into the restaurant business at some point--spent five days studying and cooking with professional chefs at the Greystone campus of the renowned Culinary Institute of America (CIA). The school is in St. Helena, in the heart of California's Napa Valley, about 1 1/2 hr. north of San Francisco. "When I put the chef's hat on and stepped into one of the best kitchens in the world, I felt a tingle," says Owen, who spent $850 on the course...
...provides a unique travel and learning experience without having to enroll full time in cooking school. "These are not people who want to sit on a beach. They want to know that they've created something by the end of the day," says Mark Erickson, master chef and vice president for continuing education...
...what I’ve come to think of as the understatement of the year, an “over-the-top fiery food challenge.” Boston culinary legend Chris Schlesinger, owner of the East Coast Grill and winner of the 1996 James Beard Award for Best Chef in the Northeast, created Hell Night on a dare, when customers taunted him that his food “wasn’t really that hot.” Over the years it’s evolved into a three-day orgy of inimitable flavor...
...rowdy, and extremely cheerful, bunch. As I ordered the Infamous Pasta from Hell ($8.50) with habañero sausage and oil-pickled chili peppers, at seven bombs the hottest dish on the menu, they laughed in glee. “When you eat it,” cackled the chef closest to my table, “don’t blame...
...menu, playfully presented as loose sheets on a clipboard, varies slightly day to day, so choice on any given night is limited. Last Friday night, chef Tony Maws offered five appetizers, ranging from $9-13, and five entrees from $17-21. Even so, the waiter sensed decision-making might be difficult. His two cents were liberally proffered. “I don’t mean to be the ‘everything’s good’ guy, but really it is,” said Will Beuscher, the pink-shirted waiter, who is ponytailed and wizened...