Word: chefs
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...Everybody's attitudes are better now. They are listening to us," says chef George Hegarty...
...biggest change, chefs say, is that Salerno has rescheduled some of the current staff and added a fifth chef to the Eliot-Kirkland lineup to ease the workload and prepare for upcoming meals...
...have the same beef (!) with people who pull faces at me for eating rare meat, just because the taste of blood still lingers. For one, it's the tastiest form of meat available. Point of fact: chefs in quality restaurants will choose the worst cuts of meat for people who order their meat well-done, since it's hard for anyone to tell the difference in quality anyway when food is cooked that way. Or, as Chef Anthony Bourdain puts it more succinctly, ordering meat well-done is paying "for the privilege of eating [the] garbage." More importantly, the whole...
...wine-tasting seminar. Then you climb onboard for the feast. As the train rolls at a peaceful pace past 27 wineries and manicured vineyards, passengers can sip local Chardonnays, Cabernet Sauvignons, Pinot Noirs or other premium varietals as they dine in luxuriously refurbished Pullman cars, vintage 1915-70. Executive chef Patrick Finney's menu may include filet mignon marinated in red wine and herbs and served with Cabernet-Roquefort sauce. Those who are into food as much as wine are invited by Chef Finney to stroll down to the mahogany-paneled galley and look into the kitchen, where his crew...
...late 1970s, and Sterling Lung, 26, the son of Chinese immigrants, believes he has struggled free from the clutches of his parents' old-fashioned expectations. A graduate of the Culinary Institute of America, where, he says, he was named "most likely to serve," Sterling is the chef at the Richfield Ladies' Club in green and tastefully affluent Connecticut. When one of the ladies praises his ponytail and guesses that he wears it in honor of his forebears back in China, Sterling muses, "My forebears? Think Beatles, Jerry Garcia...