Word: chefs
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...made complex by the addition of fermented black beans. The beans are the basis of a rich sauce of their own in Cantonese cookery. Here their aromas blend with the Szechwan bouquet in a way that I find very novel. Perhaps this is the "continental cuisine" of Taipei, where Chef Hou won his epaulettes at a major hotel...
...made complex by the addition of fermented black beans. The beans are the basis of a rich sauce of their own in Cantonese cookery. Here their aromas blend with the Szechwan bouquet in a way that I find very novel. Perhaps this is the "continental cuisine" of Taipei, where Chef Hou won his epaulettes at a major hotel...
...Henri. In the Meridien Hotel, this is the bosky, intimate setting for excellent renditions of the Alsatian-accented food of its consulting chef, Marc Haeberlin, from France's three-star Auberge de l'Ill. The best dishes have Alsatian or classic French overtones: a salad of warm duckling with cabbage and foie-gras-glossed ravioli, tournedos with shallots in red-wine sauce, and braised venison with noodles...
...Kumin became pastry chef at the Carter White House. "Politics? Who cares?" says Kumin with a shrug. "It was really a very good restaurant kitchen." He does remember, with just a pinch of vanity, that Israeli Prime Minister Menachem Begin doted on his praline mousse during talks with the President at Camp David. In 1980 Kumin came to Country Epicure, where four years ago he helped open the school. Kumin feels the position has all the right ingredients. "I cannot take my knowledge along," he says. "So I want to leave what I know...
...students have a variety of reasons for playing around with chocolate for a week. Even though she studied at the French Culinary Institute in New York City, Pastry Chef Beth Hirsch, 32, came to Elmsford, she says, because "I've always worked in chocolate, but I needed more skills." Neal Pelcher, 29, a baker for a New Jersey supermarket chain, wants to open his own pastry shop and needs to learn classic methods. "If I can make it this way," he says, "I can do anything...