Sentences with phrase «as chef on»

I love cooking and preparing my own foods, so much so that I recently became inspired to write a recipe book after serving up foods as chef on one of my recent retreats.

Deanna, we'd really love to add you as a chef on our raw food recipe compilation site RawFoodRecipes.com.

Not exact matches

«Cleveland is no different than anywhere in the United States,» Bruell said as he put on his chef's jacket and headed into the kitchen to whip up a cassoulet.

The 18 - person chef's table is described on il Buco's website as «a cozy, semi-private dining nook at the back of the restaurant opposite the kitchen.»

Still, it's a smart move by the Times, especially as Chef'd takes on much of the operating risk.

This summer, he took on an even bigger challenge as chef de cuisine at the Chase, a new fish - and - oyster house in the heart of the financial district.

They've been spotted on such luminaries as Thomas Keller, Nancy Silverton and Mario Batali, as well as chefs at the SpaceX and Google campuses.

The team of chef Andrew Richardson and restaurant director Leslie Echino have established modern bistro Blink as the place for Calgary's business elite to get their lunch on.

After graduating from the culinary program at George Brown College in 2000, John Hashimoto worked as a chef at various Toronto restaurants and hotels before moving on to product development for companies including Loblaw.

She was once tapped by Chez Panisse's Alice Waters to run a national Slow Food festival, and currently moonlights as a judge on Iron Chef America.

The Official Residences Act gives the Prime Minister wide latitude to hire household staff «as necessary» — as of July there would seem to have been at least six people minding 24 Sussex, including the chef — but Trudeau is only months removed from taking his own stand on family assistance.

Unaware that acting on his convictions was a bad career move, former Olympic gymnastics gold medalist Peter Vidmar resigned from his position as chef de mission of the 2012 U.S. Olympic team.

Ranni is currently busy managing and being the executive chef at The Detour in Culver City, as well as working on the catering business.

Under the guidance of Executive Chef Parke Ulrich, Waterbar presents a daily menu of fresh - caught, sustainably raised fish as well as the most expansive selection of oysters on the West Coast, served sparklingly fresh from the famed oyster beds of California, Washington, British Columbia, Alaska, Massachusetts, Maine, Virginia, Prince Edward Island, New Brunswick and beyond.

In his time as Executive Chef at the Hilton Marco Island Beach Resort Hotel and Spa on Marco Island, Florida.

As the grocerant — a freestanding restaurant within a supermarket — experience continues to increase in popularity, Peace Dining's staff of 1,300 chefs focus on bringing new products to market quickly.

He also worked on the opening of the Michelin - Starred restaurant VUN at Park Hyatt Milan, where he spent eight years as Executive Sous Chef.

Other chefs and blogger I love are my dear friends Heidi Swanson of 101 Cookbooks, Sarah Britton of My New Roots, as well as Yotam Ottolenghi, all of their groundbreaking books and blogs moved vegetable based cooking on leaps and bounds and they all lead with flavour over anything else which is how I love to cook.

The menu also features celebrity chef Andrés and team's transformative take on other Bahamian favorites such as local Hog Snapper, grilled over a wood fire and served with a crisp endive salad, marcona almonds and radishes and Seared Scallops, with Hawaiian hearts of palm, tamarind, caperberries and citrus.

After graduating, I went to work at Jay's on Third in Stone Harbor, N.J. where I started as a prep cook and climbed the ranks to ultimately become the chef de cuisine.

As a widely known meat - connoisseur and founder of the protein - filled event, Meatopia, Ozersky brings The Bison Council up - to - date news on the hottest chefs, restaurants and food trends.

Lagasse has appeared as a guest judge in four seasons of Bravo's hit food series, «Top Chef,» was named a co-host for the tenth season of the «Rachael Ray Show,» and in January 2016, he entered his fourth season of «Emeril's Florida» on the Cooking Channel.

«Here at Waterbar we have an impressive daily menu of fresh - caught, sustainably raised fish as well as the most expansive selection of oysters on the West Coast,» said Executive Chef Ulrich.

Diners and chefs alike are on a culinary adventure that's as unpredictable and exciting as cold leftovers are boring.

· Exclusive invitations to special events such as the Jazz on the Lawn series, microbrew dinners, wine dinners and tasting, private events, chef cooking classes, Friday's on the Farm, happy hour, holiday events, summer terrace dining series, and more.

Beverly Hills is home to nearly 500 restaurants and such renowned celebrity chefs as Giacomino Drago, Thomas Keller, Nobu Matsuhisa, Wolfgang Puck, and Curtis Stone — whose restaurants are featured in Culinary Week along with 208 Rodeo, Caulfield's Bar at the Thompson Hotel, Circa55 at The Beverly Hilton Hotel, Comoncy, Fleming's Prime Steakhouse, Il Fornaio, Il Pastaio, Lawry's The Prime Rib, Morton's The Steakhouse, Nirvana, Ocean Prime, Palm Restaurant, Porta Via, The Grill on the Alley, Via Alloro, and numerous others.

Checking out the recipes on Top Chef (where I heard about the freaking things to begin with) yields fifteen unrealistic gems such as «Achiote - Marinated Cochinta Pibil with Sunchoke Puree and Crispy Pigs Feet».

Kristen Kish started as Lynch's mentee and went on to win Top Chef Season 10 at the ripe old age of 29 (my current age, sigh).

I'm currently on a professional chef's diploma at my local college in Essex, the course is vocational and I train in both the cooking side of the industry and as a waitress.

I am classically French trained as a chef and a soon - to - be Registered Dietitian currently living on the Southern Jersey Shores of Cape May with my husband and 14 month old son.

As usual I was looking around for on the web for pumpkin recipes and came across an interesting this recipe from Blog Chef and I knew I needed to try it out for this dinner party.

It's my favorite food for a crowd, especially in the summer when you can cook it up on your grill, and it becomes a central gathering point as you, the clever chef, layer ingredients one after the other, in ways that seem puzzling to those not in know, and half an hour later - boom!

I work as a Personal Chef and almost all of my clients are on low - sodium diets.

And I'm not as pure as your last guest but I do engage in what Chef AJ calls the evil trinity, salt, sugar, and oil, on occasion.

With the completion of part one and part two of the Vegetarian Times Vegan Fusion Academy online course, you have the opportunity to list your name and business on our online international directory of Vegan Fusion students and certified chefs, as well as the level of certification you have completed.

• Receive a certificate of completion, recognition on our website as a certified Vegan Fusion Chef and Teacher and an optional choice of adding your personalized bio and photo.

Follow the team at the Foley Food & Wine Society as we sit down with some of the culinary world's greatest chefs, sommeliers, restauranteurs and others to discuss their thoughts on food, wine, hospitality and more.

I am still planning on hitting the lottery and having a guest house where you and Lindsay Cotter live as my chefs.

Because I actually had fresh truffles in my grubby little hands I took the advice of a chef friend and cooked them as little as possible, adding them shaved with fluffy scrambled eggs, on top of fresh angel hair pasta, and added last minute to creamy mushroom soup.

He has appeared as a judge on Iron Chef and as a featured guest on Anthony Bourdain's No Reservations.

I made this today and it came perfectly as I see it on this blog.I can't express my feelings right now.Tastes absolutely great.You are making me a better chef ever than before.

Chef Keller goes on to talk about how just a few drops of vinegar, or other acids such as citrus, can significantly improve the flavor of a dish.

As everything was already cooking away on the stove, my DS personal chef yelling the next step ADD THE WINE, my mom and I were frantically tossing the kitchen looking for something to open that bottle of wine with.

Proving that vegetables can be as satisfying as meat, chef Sean Baker serves this mushroom pâté on the vegan «charcuterie» plate at his Berkeley restaurant, Gather.

As you may have noticed, I totally copied Chef Marcel's presentation, too: it makes for a far more interesting plate than just throwing the salad on top of a bed of greens.

Chef Alex Raij made this big, impressive pie, which she calls pastel de parra, to snack on throughout the weekend; a big slice is also satisfying as a meal.

Chefs are evaluated and assessed by current CMCs and earn points based on kitchen skills, presentation and taste, as well as on the leadership they demonstrate in working with a student apprentice each day.

«As we continue to grow our company and our rich tradition of excellent food we are looking forward to hiring the best chefs in the business to take on these important roles for our company,» Norton adds.

Russo's continued to add to its customer base beginning in the 1980s as a result of a growing local interest in food that «Tony» Russo attributes to the popularity of television chef Julia Child, whose program aired locally on famed PBS affiliate WGBH.

He has also worked as an executive chef at Kemble Inn in Lenox, Massachusetts and Harbor View Hotel on Martha's Vineyard.