Word: chefs
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...bordered on the ridiculous, and the fact that Hank Moody can punch multiple people in the face and evade arrest and incarceration is ridiculous. While the premises of both of these shows are equally fantastic, they are no more so than the idea of a waitress, a chef, or a masseuse who can afford to live not only in Manhattan, but in a spacious and well-appointed loft. In fact, I (and apparently many viewers) find the absurdity of these new Showtime shows somehow more relatable. Certainly, there is a place for “Friends” on television...
...Versailles in France, has undergone an extensive face-lift. Visitors to the five-star hotel, built by Ren Sergent, the architect who designed the Plaza Athne in Paris, can meander in the grand public spaces within or in the newly restored gardens. For mealtime, Michelin-starred chef Gordon Ramsay has opened a restaurant in the hotel...
...true alfresco dining, call chef Jim Denevan of Santa Cruz, Calif., whose company, Outstanding in the Field, reconnects diners to the origins of their food by serving elegant meals on the land of farmers and food artisans around the world...
...restrictions on the media make it extremely difficult to know what exactly sparked the uprising within Tibet, many young Tibetans outside their homeland feel it is time to stop being pushed around by Beijing. "His Holiness is a monk, he advises patience," says Nwawang, a 33-year-old chef who fled Tibet for India over 10 years ago. "But we can't leave things the way they are. We must act now before Tibet, our homeland, our culture is wiped out. And now is the time when the entire world is looking at China...
Besides filling a market for healthy fast food that's really good, chefs are taking the wheel because working in a traditional kitchen sucks. "All these fine-dining restaurants work their cooks to the bone and pay them very little money, and the owners get rich," says Chang, who started his truck with a friend who attends Columbia's School of Business. Compared with restaurants, trucks have a lot less overhead, don't require managing a staff and focus on lunch, freeing chefs from working late nights and weekends. "I was a chef instructor here in Seattle for a year...