Sentences with phrase «lots of chefs»

Lots of chefs give the farm - to - table philosophy lip service; So practices, he doesn't preach.

«We're going to try and have a nice cocktail party and invite back all our old and new customers, and a lot of the chefs from around the city,» she says.

In America, in Europe, in Australia, in Asia, a lot of chefs stay on one section, they never move.

A lot of the chefs we work with are renowned and established or just starting to make a name for themselves in the food world.

«There aren't a lot of chefs who have accomplished as many diverse experiences as Chef Johnny at such a young age, and I am impressed with his humble nature and passion to share his knowledge and expertise with his teams.»

«From our generation there have been a lot of chefs working abroad and coming back and having their own ideas about how to do things.

If you read up on béchamel making, you will discover that a lot of chefs say to use hot liquid with cold roux or cold (or cool) liquid with hot roux.

Not exact matches

The food doesn't get delivered by the restaurants; instead, it will be prepared in Good Uncle's kitchens, after the chefs spend a lot of time with each restaurant learning the recipe.

I think the food scene is amazing there right now, and there are lots of great chefs, tons of people and tons of money.

There are a lot of people who aren't chefs but want to get into the food - truck business, which looks like it has a lot of life left — at least the next five years.

«There will be a lot of serendipitous networking,» says Abrams... Restaurateur and former Aquavit chef Marcus Samuelsson has opened Red Rooster Harlem, a New York City restaurant that serves up American comfort food and live music.

«Add a mix of wholesome choices to custom builds — whole - wheat bread carriers, egg whites, turkey bacon, grilled chicken and lots of vegetable choices,» says Barry Miles, senior corporate chef, Kraft Foodservice.

«A lot of what's crept into big companies is internal focus, bureaucracy, PowerPoint presentations — the antithesis of agility,» said Sean Connolly, chief executive of Conagra Brands Inc., maker of Hunt's ketchup, Peter Pan peanut butter and Chef Boyardee.

At each of his restaurants, Vallone works closely with his chefs and oversees every aspect of the guest's experience, from the floral displays to the many works of contemporary and modern art that adorn the walls of each venue, from the mise - en - place of each dish to the more than 1,100 lot wine list.

Teressa Cutter (an Aussie Chef) uses a lot of coconut oil in her recipes, might like her website http://www.thehealthychef.com I pretty much use you and her as my go to for goodies!

Luckily, a lot of talented chefs and bloggers out there have gone to work recreating classic dairy - filled dishes so that they are completely without their staple ingredient.

As someone who has German pastry chefs as parents, a lot of these are familiar and it's so great to see them veganized.

But I'm sort of a chicken, so I called my friend Gabrielle, an actual chef with lots of experience in vegetarian kitchens, to ask if my idea was gross.

Chef Puck said that, among other things, the pasta sauce could be used to help keep the fish moist while baking — especially helpful if you don't have a lot of experience cooking fish.

Chefs use dehydrated mushrooms to add intense mushroom flavor to soups and stews — fresh mushrooms might add flavor, but would also release lots of water, thinning everything out.

With lots of turkey leftovers on - hand, Executive Chef Russell Skall with Fleming's Prime Steakhouse & Wine Bar has shared his recipe for Turkey Fried Rice, which take less than 30 minutes to prepare.

My Spanish is bad, and after a lot of hand signs and a bit of show - and - tell, Chef Raimundo Tagle communicated to me that it has long been used in peasant cooking, and unfortunately because of that, not many chefs were using it in the fancier restaurants in Santiago.

Since my Dad was a chef growing up I spent lots of time in the kitchen with him and since my Mom made homemade food all the time, we rarely had fast food for dinner.

«We give a lot of freedom to our chefs to be creative,» Pagidi says.

The team at The Rieger also has prepared a lot of dishes with bison in the last year, working with local / regional purveyors such as KC Buffalo in Belton, Mo., and Chef Hanna is thrilled with how well it's been received.

«We have a lot of international chefs and cooks here.

The recipe will usually start out slightly chef - y (lots of ingredients, multiple cooking methods, longer prep time), and then slowly I edit it down to streamline and make it do - able for most lightly experienced cooks.

«Our chefs do a lot of research, immerse themselves in the culture and the food.

The Beauty Chef: I have lots — I am particularly fond of yoghurt and papaya.

I am with you — being a chef, cook or other kitchen staff is lots of hard work — I think I'll stick to my day job.

I think Bourdain had a lot to do with the rise of the chef, he made it sound like the life of a poor rockstar.

Finger limes «give you a lot of bang for the buck,» says chef Ian Boden.

«Add a mix of wholesome choices to custom builds — whole - wheat bread carriers, egg whites, turkey bacon, grilled chicken and lots of vegetable choices,» says Barry Miles, senior corporate chef, Kraft Foodservice.

Pork tenderloin has a mild, neutral taste which gives the chef a lot of freedom for choosing flavor profiles.

«You know, I do a lot of chatting with students who are thinking about going into culinology or thinking about becoming a chef,» Mr. Leahy said.

It was amazing to meet two such accomplished chefs (who are even nicer in person than they appear on TV) and the excuse of being able to eat lots of delicious avocado dishes was an added bonus.

There are a lot of good chefs doing good food there.»

I was fanatical about it, did lots of research and settled on this recipe from Emeril Lagasse — a talented Chef but not a man particularly known for his Mexican cooking.

When you see chefs liberally salting foods, most of the time they are using kosher salt and though it seems like a lot, it is actually less sodium.

Here you'll find easy 1 -2-3 recipes, some «weekend chef» recipes, and lots of small bites with big taste.

Yep — lots of oil, tried both olive and canola oil You would laugh: I ended up burning off the paper with a chef's blowtorch the other night!

If all places did desserts as superlative as the Chef & the Farmer's we'd eat far more of them and there would be a lot more of us to feed.

«This means a lot, I worked as a chef for a number of years, and then worked my way to the front of the house.

Even a tiny amount of spicy, ruddy chorizo or smoky andouille suffuses any dish with salty, funky richness, which makes the «meat as seasoning» thing that chefs talk about feel a lot more doable.

Of all the praise heaped upon chef Josef Centeno — and there's been a lot — none of it includes his talents as a window washeOf all the praise heaped upon chef Josef Centeno — and there's been a lot — none of it includes his talents as a window washeof it includes his talents as a window washer.

Now, Christina has worked at a lot of special - occasion dining spots in town — some featuring chefs with TV shows and others that have won James Beard Awards for service — but she'd never seen that before.

I agree with a lot of the lesser reviews of this book, but felt that it still should get four stars, whilst it has recipes which cooks and chefs would not call recipes in the wider sense I don't personally think that Ella in both her books is neccesarily all about the recipes.

I was amazed how many good recipes, I am a chef and try a lot of books all the time just to experiment new flavors and technics.

Then Abby Mandel, who I'm sure a lot of you remember, a great mover and shaker in the world of Chicago food, said we have to get together and do a farmers market that is different from the city's farmers market, one that will really educate people and start to really focus on sustainably raised crops, and she got a bunch of us chefs together to help her and support her launching that, and the great Green City Market was born.

Here, chef Michael Smith does his home state proud with lots of fresh lobster meat, buttery housemade rolls, homemade mayo, and a side of crispy French fries.