Word: chefs
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...Martha, 54, so much more influential than, say, Alice Waters, the Chez Panisse chef who transformed restaurant cooking? It's because Marthaland is a one-stop shop, for everything from bed to kitchen to garden, where one thing stylishly builds on another. She pulls all this off with total earnestness (except when she is paid to be ironic by American Express, lining her swimming pool with a mosaic of cut-up credit cards). Otherwise, she stays in character: that of a demanding schoolmistress who will be coming around to test for trace elements of bottled dressing in your salade nicoise...
When he arrived at Harvard, he immediately hired several trusted subordinates from previous jobs, including Condenzio. Another import was executive chef Michael Miller, who had known Berry for 17 years and worked with him at UCI and UCLA...
...people I know who thinks about the business all the time," the chef adds. "If he's out at a social event or dinner, he's observing to see what works or what doesn't. He's analyzing, thinking, 'That's a really good idea, maybe I could try that somewhere...
...came to work for him here about a year after he came," says the chef. "I walked through dining halls and after a while I said to him, 'Everyone's happy here, cooks, dishwashers, everyone.' Mike just kind of fosters that kind of good feeling...
Most connected to me was the fact that workers were often fired to make room for student workers, because students get lower wages and no benefits. I was in part responsible for another chef's assistant losing...