Word: chefs
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...hale and hearty, there will be pushbutton meals. How about chicken liver pâté, followed by salmon mousse, whipped potatoes and a vegetable purée with hollandaise sauce? For dessert: a zabaglione worthy of the finest chef. Seconds, anyone? sssss...
...puts in twelve hours a week on such jobs as washing windows, making minor repairs, and tuning up Ryan's fleet of five cars and a truck. Estate employees rank in the top 10% of their academic class. Currently they include Mounir Khoury from Jordan, a former professional chef now a pre-med student at San Fernando Valley State College; Allen Shores, a public administration major at U.C.L.A. who plans five parties a month for the Ryans; Roger Bengtson, a U.C.L.A. history student whose hobby is landscape architecture. A botany student once catalogued the trees and plants...
...narrator in this picaresque novel of present-day Cape Cod is an itinerant chef named J. I. (for Judas Iscariot) LeBlanche. A red-haired giant in his 50s, he is engaging in his strength and directness, benevolently tyrannical in his kitchen, reluctantly restrained in his lechery. At first sampling, his involuted tale concerns his summer successes in work and play at a run-down resort, chronicled in a fine and gusty prose. But there is also a grimly pathetic story: the racking hardships of LeBlanche's disaster-struck past and the haunting horror of his wife's death...
...When le Chef greeted Princess Bopha Devi, 21, star of the visiting Royal Cambodian Ballet at the Paris Opera, with "You have a very beautiful costume, Mademoiselle," the daughter of Prince Norodom Sihanouk tittered prettily. Proud Papa, however, smiled, "My daughter has two children!" "Mademoiselle" was not le mot juste, but De Gaulle was right about the costume, which weighed 35 Ibs., mostly in gold and precious jewels, with a 6th century headdress valued...
TOLEDO. Spanish Chef Francisco Gon zalez from Madrid's Jockey Club turns out fine food (sea bass in parchment, tournedos, partridges with grapes of Almeria). Like the rest of the Spanish pavilion, the decor is elegant, and there is a small armada of trim, bolero-jacketed waiters. $5-$25. The pavilion's No. 2 restaurant, the Granada, serves an all-Spanish menu that features cold gazpacho soup, paella, sangria (red wine with soda) at slightly lower prices than the Toledo...