Word: chefs
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...from 8:30 to 5:00 Monday through Friday and until 6:00 on Saturday. Should the offerings at C'est Si Bon or its sibling establishment at 17 Arlington Street in Boston remind you of the pastry tray at the Ritz Carlton, there is a simple reason: one chef is father to them...
...little like the distressed fellow in the television commercial who says, "I can't believe I ate the whole thing." Cook heads General Foods, which is having trouble digesting all that it has swallowed. Earlier this year General Foods wrote off a $47 million loss on Burger Chef Systems and Rix Systems, a pair of acquired hamburger and roast beef sandwich franchise operations that ran afoul of overcrowding in the fast-food business. As a result, one of the world's biggest processors of food (last year's sales: $2.3 billion from such household names as Maxwell...
...Catering Service is expected to serve what Congressman William Clay calls a "national black legislative agenda" to the Democratic Platform Committee. Clay, who was just elected to the House in 1969, has emerged as a principal chef of the Catering Service, and serves as the Chairman of the Congressional Black Caucus. The two-day forum here last week was clearly a part of his recipe for making the Ethnic Catering Service's dish all the more irresistable come chow-time in Miami...
...Catering Service is expected to serve what Congressman William clay calls a "national black legislative agenda" to the Democratic Platform Committee. Clay, who was just elected to the House in 1969, has emerged as a principle chef of the Catering Service, and serves as the Chairman of the Congressional Black Caucus. The two-day forum here last week was clearly a part of his recipe for making the Ethnic Catering Service's dish all the more irresistible come chow-time in Miami...
...paused over the array of delicacies-goldfish in white sauce, egg rolls rampant on a field of seaweed, steamed baby bird couchant on clamshell pastry-and with the judicious eye of a diner selecting one from Column A and one from Column B. In the vegetable carving room, where chefs sculpted 6-ft. radishes, turnips, carrots and sugar beets into decorative flowers, she picked up a radish carnation, placed it on the chest of a beaming chef and burbled: "It's pretty enough to wear...