Sentences with phrase «as chefs take»

Sitting at the bar with a view of the kitchen is a great experience as chefs take orders before preparing sushi with practiced efficiency.

Not exact matches

In 1994, at age 29, he took over the kitchen as executive chef and part - owner of Le Bernardin after the sudden death of Gilbert Le Coze, who had opened the New York City seafood hotspot with his sister in the late «80s.

So when a friend offered her a job working as a chef for the summer, she took it, supposedly as a stop gap while she figured out her next career move.

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

I watched as Chris Muller, Culinary Director, and Eric Gestel, Executive Chef, took a few minutes to taste sauces prepared by Vincent Robinson, the Saucier.

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.

I started out as a nervous amateur cook who knew little about what it takes to run a business to a savvy owner and seasoned chef who created one of the most recognized tacos in NYC.

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.

In the kitchen the chef was still holding his hands as if about to take hold of the scullery boy, and the kitchen maid was sitting in front of the black chicken which she was supposed to pluck.

Take that moment as a family to thank you to the cosmos, or nature, the chef, the farmer or if you have a faith, God.

She moved to Chicago from San Diego after taking a job as a private chef; shortly after relocating, she also took a job as a chef in a French restaurant.

When Melecio Dacanay took over as executive chef at Clearwater River Casino & Lodge last year, the resort already had a reputation as one of the largest and most popular in the region.

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.

Byrne takes the position after working as TIQA's chef de cuisine since October.

Although I finally learned the art of sourdough last year, my starter often goes into hibernation as life gets so busy as a freelance chef instructor and since I live alone, it takes a while for me to visit a loaf of bread, even if I often share with others.

And I have also taken other online vegan chef courses such as «The Raw Chef», where I have learned the basics of plant based vegan cooking and recipe developmchef courses such as «The Raw Chef», where I have learned the basics of plant based vegan cooking and recipe developmChef», where I have learned the basics of plant based vegan cooking and recipe development.

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.

«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.

Cochon's Fire - Kissed Cult - Favorite Festival Featuring 3,000 Pounds of Meat Takes the Stage this Summer in Snowmass as part of Grand Cochon, 10 Chefs, 10 Pigs, 1 Crown National Tour Finale

Whereas some sushi chefs in Japan have had to spend years perfecting one task, he took a job as a «sushi helper» and learned everything from making rice to cutting and serving fish in about one year.

His career in the culinary industry took off when Master Chefs Russell Siu (Iron Chef, 3660 on the Rise) and Ed Mitchell («The Pitmaster») hand - picked Chef Darryl as one of five of Hawaii's best chefs to open Club Corp of America's Center Club in Costa MesaChefs Russell Siu (Iron Chef, 3660 on the Rise) and Ed Mitchell («The Pitmaster») hand - picked Chef Darryl as one of five of Hawaii's best chefs to open Club Corp of America's Center Club in Costa Mesachefs to open Club Corp of America's Center Club in Costa Mesa, CA.

The world took notice, as Chef Eric became Chef de Cuisine at the famed Marriott Marquis in New York City.

In the later part of 2005, Chef Keven was asked to take the position as Celebrated Chef of the mobile Four Star renowned restaurant Lutece in the world famous Venetian Hotel voted in the Top 100 Hotels and Resorts.

The company has a James Beard Award - winning chef coming on board at its Virginia locations and recently lured three new general managers — two of which are taking positions as assistant general managers just to be part of Eddie Merlot's growth.

It's got some French flair in it (some of the old country as we classic pastry students say hehe), since she's taken it with her on trips to visit a chef friend!

«As a chef that takes heed to Michael Pollan's approach to eating — «eat food, not too much, mostly veggies» — I think Meat Free Mondays are a fantastically creative way to generate momentum behind a cause.

This trend is confirmed by Whole Foods, which notes in its 2018 food trends predictions that bright pink hibiscus trees and citrusy elderflower are going to be in the spotlight, as well as by Clint Jaeger, Executive Chef of Seventeen in Sydney, who tells Forbes that petals will likely take the place of micro greens in restaurants for a simple, edible garnish.

«We are taking all the theatre elements of our stores such as the sushi chef and bakers baking fresh bread, and these elements are being integrated into many stores across the country,» Mr Jegen told The Australian Financial Review after unveiling the retailer's new supermarket advertising campaign, which reinforces its fresh food credentials.

My story: After completing the professional chef program at New York Restaurant School, I was hired as a pastry chef at an upscale New York City gourmet take out food shop and charged with making all the daily baked goods and desserts.

As a native Angeleno, Chef Anthony Chin took a circuitous route to cooking.

Our local Lake Shore chapter takes an active role in the Young Chefs Competition as well as the Young Sommeliers Competition in the Midwest.

In 1987, Zakarian took his first turn as Executive Chef at the legendary 21Club.

Chef Anita Jaisinghani's take on the staple — which she often serves at her Pondicheri Bake Lab (the bakery offshoot of the beloved Houston café)-- is more of a «warm salad,» as she calls it.

Initially hired as Sous Chef for Eddie V's San Diego, in 2015 Garcia was named Executive Chef for the locale — one of twelve this brand boasts across the U.S. Garcia's current culinary endeavor is to ensure all dishes at Eddie V's San Diego are prepared in a way that elevates natural flavors and are presented in classic fine - dining fashion, where the proteins take center stage.

Devil's Thumb Ranch Resort & Spa recently named Joshua Bettis as its new executive chef, where he takes the lead role for all food and beverage operations, including Ranch House Restaurant, Heck's Tavern and Hallowed Grounds coffee shop as well as catering and banquet operations.

His ALL CAPS CAPTIONS created a goofy but lovable character who overthought every dish, was unendingly proud of each drop of oil, and who understood the ego and crazy passion it takes to thrive as a chef.

Noted by Parade Magazine as a chef who «takes the whole farm - to - table trend to a whole new level,» Lindsay's talent at creating harvest - centric cuisine is revered by national media outlets and the DC community.

She and chef de cuisine Ria Dolly Barbosa Wilson might take something that she refers to as «grandma - traditional,» like ricotta cavatelli, execute it perfectly, and then elevate it to the realm of greatness by, say, grating cured emu egg yolk on top.

«The cream takes over your whole mouth,» says chef Joshua McFadden, «while the lemon juice acts as a bridge.»

We put on (and take part in) the best events in the industry to showcase our products as well as our talented chef and food service industry customers.

Learn from Master Sushi Chef Masa Takayama as he shows the intricate skills it takes to roll sushi with this exclusive class at barMASA at ARIA

When he was 27 years old, Chef Maslow returned to his roots and took over his father's restaurant, Strip T's, earning him recognition as the Improper Bostonian's «Rising Star,» Boston magazine's «Best Chef: Up - and - Coming,» and a place on Eater's inaugural «Young Guns» list of the most distinguished restaurant professionals across the country.

Immigrants — as well as chefs, activists, restaurant owners, servers, and lawyers — take center stage at these dinners, engaging and educating diners about the realities undocumented people face living and working here.

As these recipes, developed by chef Camille Becerra — most recently of Navy in New York City — show, taking the time to create a great base of flavor is actually the ultimate shortcut, and sometimes it doesn't take that long at all.

After spending some time in Paris, Asseo decided to take his skills to America, where he had the unique opportunity to open Rivera in Los Angeles as sous chef.

As Goode points out, chefs are incredible at working under pressure, «but the idea of a project that takes a year or two to complete makes them want to die.»

His rise has been meteoric since, serving as Executive Chef of such prestigious properties as the Peninsula Hotel New York and the PGA National Resort & Spa in Palm Beach, before taking the reins of the Arizona Biltmore's culinary team in January 2013.

The Workshop (AHW) has always been thought of as a sort of artists» colony — a comfortable get - away where chefs can be inspired, share ideas and take chances.

The graft of celebrated youngish chef to ambitious hotel restaurant seems to have taken much better at Fera at Claridge's, where Simon Rogan serves a tasting menu brimming with locavore vocab quizzes such as lovage (an herb from the parsley family) and hogget (a lamb slaughtered at between 12 and 18 months).

Join Chef Nathanial Zimet, of the acclaimed Boucherie and Midnight Moon handmade moonshine, as we take a delicious tour of the country's preeminent barbeque regions: North Carolina, Kansas City and Texas.