Every meal was exceptional and every chef I participated with was exceptional, and it was all a good value.
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Were the 80 recipes making use of those of another chef, I might have skipped the download.
And I thought we could muddle through without the governor's personal chef - although I've got to admit that sometimes my kids sure miss her.
But when I saw New York chef Sara Jenkins's new cooking app, I wondered if, perhaps, such a pantry could be.
As I was winding down my tasting, I asked Chef Rocher whether he would miss foie gras.
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This all changed a few years ago when I visited chef Sara Jenkins's popular pocket-size eatery in Manhattan's East Village named, appropriately, Porchetta.
The chef's wife called the meal delicious, and while I was happy to hear it, I anxiously awaited a verdict from the chef himself.
Mr. SEAN WAKELAND (Chef): OK, I'm gonna top this off now with a piece of avocado.
As I watched the chef stirring tomato sauce and heard her saying "dried pasta, " "extra-virgin olive oil, " "Parmigiano cheese" and "salt-dried capers, " I began to envision a brighter future for my kitchen.
"It is easy, " chef Lau says, passing through, as I prepare to embark on my one-on-one lesson with his dim sum chef.
At the last minute, I recklessly invited a chef friend and his family to dinner.
What's more, thanks to chef-owner Moshik Roth, I'm confident that meat- and fish-free cooking can succeed in throwing off its deadly earnestness along with its puritanical baggage.
My early interest in cooking was, I suppose, a clue that I'd become a chef.
Tapa means "lid" in Spanish, I learned from celebrity Spanish chef Jose Andres' Tapas: A Taste of Spain in America.
"I feel like the luckiest chef in America today, " Barber said.
As consulting chef to Windows on the World, I knew we had a winner in White Clam Risotto with Whole-Poached Lobster in Green Sauce, with its title's promise of festive and unusual flavors.
Later, when everyone was recovering from the annual tryptophan induced coma, I asked my Gen-Y sous chef what she really thought.
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In retrospect, the meal that heralded the new green cuisine now sprouting up in most major European cities was one I had 20 years ago, at chef Pietro Leemann's Joia, in Milan.
"I taste one every day, " head chef Matt Orlando said of cheese cookies dusted with herbs whose flavors change with the season.
But I wanted to go to breakfast: executive chef Anston Fivaz makes even yogurt, made in house, and crunchy nuggets of muesli transcendent.
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Tipped off by local friends, I'd had a superb vegetarian meal by chef Antonio Colaianni at Mesa.
Think about that waitress I mentioned, who decides she wants to be a chef.
The movie was fiction, but the restaurant, Ostini, and his wine are all very real, and what I love about this combo is that Ostini is a chef and restaurateur who later became a wine maker with the specific purpose of creating food friendly wines.
After I retired from the Park Service as an Assistant Regional Director for External Affairs in the Intermountain Region, I went back to school to learn to be a professional chef.
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