Word: chefs
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Former Harvard University Dining Services (HUDS) executive chef for residential dining D. Michael Miller was found dead in his Somerville home last week...
Miller also brought Boston area chefs to Harvard kitchens with the Visiting Chef Series, while also introducing family recipes to Harvard dining hall menus with the Recipes from Home program. In addition, he began training partnerships with the culinary schools Johnson & Wales and New England Culinary Institute...
...most famous HUDS chef this year didn’t gain campus-wide notoriety for his culinary talents...
...holds 200 seminars and ceremonies a year, Tricia's lawyer says it has become a "theme park," with its peddling of Nixon-and-Elvis T shirts and its use for proms, bar mitzvahs and weddings. "Impress your guests," one ad says, "by serving a state dinner prepared by a chef to five Presidents." A bride wanting that Rose Garden glow can Rent-A-Gazebo, the same one beneath which Tricia said, "I do," to Edward Cox, the New York lawyer who many think is behind Tricia's efforts...
Would you like that well done, medium, rare--or raw? An emerging group of chefs is creating fancy, fussed-over dishes that have never met the flame of a grill or the zap of a microwave. It's the raw-food revolution. In New York City, Quintessence, a popular downtown raw eatery that fashions ravioli shells from uncooked turnip slices, recently opened an uptown branch and plans to launch another next month. North of Boston in Beverly, Mass., Organic Garden Restaurant just expanded its raw menu to meet popular demand. In Larkspur, Calif., outside San Francisco, the upscale Roxanne...