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Word: soused (lookup in dictionary) (lookup stats)
Dates: during 2000-2009
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Usage:

...Anne Burrell, star of the new Food Network show Secrets of a Restaurant Chef, says she's likewise wary of intentionally abstruse menu language. "I find that the more intricate a menu description is, the more disappointing a dish usually is," says Burrell, Mario Batali's longtime sous chef on Iron Chef America. Burrell takes the same low-key approach to typography and design. At Centro Vinoteca, the New York City restaurant where she is executive chef, Burrell uses all lowercase letters in a basic Garamond font. "I prefer to underpromise and overdeliver...

Author: /time Magazine | Title: I'll Have That Typeface on the Menu | 6/12/2008 | See Source »

...covered gates, the couple is on the same high-up rang of the academic ladder, but it’s a different story in the kitchen: “[Homi’s] the cook,” Jacqueline insists. “I’m basically the sous chef...

Author: By Samantha L. Connolly, D. PATRICK Knoth, and Nicola C. Perlman, CRIMSON STAFF WRITERSS | Title: Who’s Got The Power? | 2/13/2008 | See Source »

...rioting - and refrain from denying any responsibility of police in their deaths - marks a major difference with 2005. Back then, it was largely the refusal by authorities to even consider that the police had played a role in the deaths of two young residents of Clichy-sous-Bois that whipped their peers into rioting that soon spread across the nation. "It's that attitude that banlieue residents deserve whatever they get that makes so many people angry," notes Cazenave. "It still makes them angry - and it should...

Author: /time Magazine | Title: French Riots Enter a Second Night | 11/27/2007 | See Source »

...that cooking gave her a boost in confidence. “I realized that I could actually make money by being a pastry chef,” she says. If Pavloff, Chang, and Paur are any indication, perhaps more Harvard students will consider the transition from coffee-slave to sous-chef. Just think of the pheasant...

Author: By Diane J. Choi, CRIMSON STAFF WRITER | Title: Hey Ma! When I Grow Up I Want to Go to harvard and Become a Chef! | 9/26/2007 | See Source »

...gourmet restaurant. For me, the missing ingredient was company—and not just because it meant that I personally didn’t do all the cooking. Regardless of our friendship’s span, eating our way through a shared experience memorializes it—and my sous-chef—in my heart (and stomach) for far longer than the meal...

Author: By Nathaniel S. Rakich | Title: Cooking Classes | 8/2/2007 | See Source »

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