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Executive Chef Michael Miller starts selecting Festive Meals in the summer, consulting recipe books, visiting local restaurants, weighing past successes ("La Groceria") and failures ("Worldwide Vegetarian Day") and imagining new possibilities...

Author: By Geoffrey A. Fowler, CRIMSON STAFF WRITER | Title: In HDS' festive meals, what are the ingredients of a cultural experience? | 4/19/1999 | See Source »

Miller says the rub on yesterday’s ribs came from the mental cookbook of Adams House Chef Winston Maynard, himself Caribbean...

Author: By Geoffrey A. Fowler, CRIMSON STAFF WRITER | Title: In HDS' festive meals, what are the ingredients of a cultural experience? | 4/19/1999 | See Source »

Executive Chef Michael Miller starts selecting Festive Meals in the summer, consulting recipe books, visiting local restaurants, weighing past successes ("La Groceria") and failures ("Worldwide Vegetarian Day") and imagining new possibilities...

Author: By Geoffrey A. Fowler, CRIMSON STAFF WRITER | Title: Playing With Your Food | 4/19/1999 | See Source »

Even Chang, a recent immigrant from northern China and the most proficient English speaker in the class, struggled to pronounce the word, "freeze." For a chef in a local Chinese restaurant, mastery of this word might make or break his culinary presentation and ensure employment success...

Author: By Dafna V. Hochman, | Title: Loving to Learn, Living to Teach | 4/9/1999 | See Source »

...make the class available to more seniors in coming years. Finally, the class furthered my belief that Dining Services is the by far most innovative organ in the University, and is certainly the most attentive to student needs. Dining Services has added student-friendly programs like Crimson Cash, visiting chef dinners, "fly-by" lunches and continual changes to the menu (thank goodness the occurrence of "Asian food" has now dropped to once every 10 or so dinners...

Author: By Andrew S. Chang, | Title: My Favorite Class at Harvard | 3/24/1999 | See Source »

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