Word: maestro
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Dates: during 2000-2009
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...film based on the 1982 Broadway musical, is inspired by Federico Fellini's landmark 1963 comedy-fantasy 8-1/2. After achieving a worldwide smash with La Dolce Vita, Fellini was besieged with questions about his next film. What would it be about? How will you top yourself, maestro? He had the bold brainstorm to make a movie about a man who can't make a movie. And since the notion was just slightly autobiographical, the movie would be made, in a way, by the man the movie is about. The premise contained its own absurdity - nobody makes a movie...
Celebrity chef, author and maestro of Southwestern cuisine Bobby Flay is already one of the most recognizable faces in American cooking. Now he's turned his knife to the most American of feasts - Thanksgiving. With a new web series sponsored by Hellmann's mayonnaise on tips and tricks for dispatching holiday leftovers, Flay uses the down-home style familiar to viewers of his Food Network shows such as Boy Meets Grill and Iron Chef America to reinvent holiday standbys. He spoke with TIME about how he prepares the most important meal of the year and his secret weapon...
...three weeks every month, 20 to 30 students from the world over gather in Bologna inside a tiered lecture room in a Jetsons-style building erected in the early 1960s for the brothers Carpigiani, who perfected the first electric gelato machine. There, a gelato maestro shows them how to transform lowly buckets of cream or bags of fruit into cold, concentrated flavor that often has half the fat of American ice cream...
...same period in 2008. Who's signing up? "Mostly 40-year-olds looking for a new life," says Patrick Hopkins, director of the six-year-old educational offshoot of the Carpigiani company, which produces a majority of the world's gelato machines. (See gelato recipes from a Gelato University maestro...
...Maestro Gianpaolo Valli whips such students into shape. "You need to know what makes a strawberry!" he shouts. His lively lectures, delivered in deliriously Italian-cadenced, non sequitur - studded English, cover such topics as how to identify a fruit's sugar content and how to do the surprisingly complicated math of balancing sugar (an antifreeze) and fat (the opposite): "You increase the fat content, but it freezes. So you need to compensate with sugar. You say, 'Maestro, not possible!' Yes, it is possible! I show...