Word: chefs
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...need a little more help," said Jim A. Neil, chief chef of the Harvard Dining Services Workers Union, Local 26, "but you have to give [the management] a chance to adjust...
Some of the best-known exemplars of the new tropical taste are hidden away in suburban shopping strips. At Chef Allen's in North Miami Beach, Allen Susser's most popular dishes include rock-shrimp hash topped by a mustardy sabayon sauce, followed perhaps by seared citrus-crusted yellowfin tuna with a macedoine of papaya, mango and yellow pepper. At Mark's Place, North Miami diners line up early for Mark Militello's signature dish, curry fried oysters nestled on a tamarind-banana salsa and West Indian bread, all topped with an orange sour cream. "It's a long...
...Chef Douglas Rodriguez, at Yuca in Coral Gables, harks back to his Cuban- American roots in adding to the new vocabulary. One recent dinner featured teeny tamales stuffed with foie gras and duck confit; yellowtail snapper encrusted with a mix of avocado, stone-crab meat and crushed peanuts; and loin of pork filled with chorizo and smoked over guava bark. "Guava bark!" he says. "Who else is doing that?" More and more talented Floridians, happily, every...
...aigre) that has become the condiment of the hour -- and not just to sprinkle on salads or pickle veggies. As diet-conscious customers shun butter and cream, top toques at grand-luxe restaurants increasingly use it to give low-cal piquancy to their creations. At Manhattan's Montrachet, chef Debra Ponzek uses champagne vinegar as a basis for lemongrass sauce and dollops cider vinegar into a ginger sauce for roast duck...
Becoming a chef involves more than just learning to slice and dice. During the 21-month program leading to an associate's degree in occupational studies, students take courses in nutrition and cost control and spend weeks serving and cooking in the Culinary's four on-site public restaurants. (The presentation is stylish, the flavors subtle but often underseasoned.) They must also put in 600 hours of apprenticeship off campus at a C.I.A.-approved restaurant...