Word: chefs
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...most pronounced cultural trends of recent years. People are interested in food and they want to approach it with discernment. There are probably more reality shows that deal with cooking than deal with fashion. I know 17- and 18-year-olds who watch Top Chef and while they're responding in part to the competition, there's all this discussion of ingredients and what goes together with what. The fact that we have young people who find that as fascinating as they do - well, it's amazing...
...varsity” athletes. Can these finely tuned Division I machines really be expected to trudge to Annenberg every day just to get enough calories to survive? What about Steve, the Winthrop employee who used to man the grill every morning? He was a damn good hot breakfast chef and a really nice guy, especially to those hungry lettermen and women. Where is he now? For all I know, he might still be working for HUDS, but I think we can safely assume he’s not spending too much time concocting omelets...
We’ll venture to guess that the “Mr. Bartley” in the note is Billy Bartley, the son of the original founder and the restaurant's current manager and chef. After making so many Ted Kennedy burgers (famously described on the menu as “a plump, liberal amount of burger with cheddar cheese, mushrooms and French fries"), has Bartley decided it is time for him to be Ted Kennedy? Or is this morsel of a rumor just some more of Bartley’s tongue-in-cheek...
...locavores, flexitarians, pescetarians, or ovo-lacto-vegetarians. Instead, director Nora Ephron presents cooking and food as enjoyable—inducing pleasure rather than peccability. The film chronicles two women’s journeys of self-discovery: a bored housewife, Julia Child (Meryl Streep), gleefully bests male chefs at Le Cordon Bleu cooking school in Paris and writes the revolutionary “Mastering the Art of French Cooking,” while Julie Powell (Amy Adams), frustrated with her dead-end cubicle job and nursing an ambition to become a writer, cooks—and blogs?...
...Chef Ryan Farr also gets raves from participants in his San Francisco hog-butchery classes. "It gave me a greater respect for my food, which is exactly what I was after when I signed up for the class," food aficionado M. Quinn Sweeney wrote (accompanied by photos) on his blog...