Sentences with phrase «by chefs who»

Pasar Malam invites you to enjoy some samplings of delightful Balinese flavours, all in the surroundings of a Balinese house which is comprised of separate kitchen pavilions stationed by chefs who are able to share insights on the various dishes served.

The resort boasts an alfresco restaurant with seating for over 100, with an indoor bistro area where diners are entertained by the chefs who work at their station in full view of the customers and create a wonderful atmosphere.

In fact, I think my favorite meals in restaurants have been made entirely by chefs who are good with all sorts of ingredients.

I automatically buy cookbooks written by chefs who have worked with Nancy Silverton or Alice Waters.

Among his peers, Nilsson's is perhaps the food that tastes most like itself; the product of its en - vironment, guided along by a chef who's liberated from outside influences.

Food is served in Inn's dining room and prepared fresh daily by our chef who will follow the dietary guidelines and instructions from the doctor.

With talented chef; Sean Cooper on hand you will be sure to find something for everyone on the extensive menu of quality food cooked by a chef who is the envy of his peers in the industry.

Run by a chef who transformed his grandmother's favourite recipes to make them vegan - friendly, this restaurant offers a selection of traditional dishes with a twist.

Sweet Biscuit Inn also has a lovely front porch where guests can sit and enjoy the gorgeous North Carolina weather, and serves gourmet three - course meals in the morning, prepared by a chef who trained in France and uses those influences often in her cooking.

Not exact matches

It was founded in 1978 by chef Patrick O'Connell, who believes people aren't impressed by what you know or what you can offer until they see that you care.

Then I was in Italy, learning about this Italian chef who breaks food rules by experimenting with traditional dishes.

On Monday, the Oracle of Omaha announced that Cool will become the CEO of Pampered Chef on November 1, replacing founder and current chief Doris Christopher, a home economics teacher who started the Pampered Chef in 1980 by selling kitchen tools from her basement.

This year the grocery chain also added a 10,000 - square - foot culinary center in California staffed by professional chefs, who hold product tastings each Thursday.

The roughly 5,600 - unit chain's Cantina Bell test menu was created by Miami chef Lorena Garcia, who appeared alongside Chipotle founder and co-Chief Executive Steve Ells on the reality television show «America's Next Great Restaurant.»

Director of Foodservice Ryan Krebs, a chef by trade who joined Rutter's five years ago, praises the company's moral compass.

By way of contrast though, today's new wave of meal kits are marketed to home chefs who like the speed and convenience of prepared ingredients, but still want that sense of satisfaction that comes with cooking the meal themselves.

Chef Vinson Petrillo of Zero George Street Hotel and Restaurant in Charleston, S.C., was chosen to represent the U.S. by an esteemed judging panel, including Chef Wylie Dufresne of Alder restaurant, who also served as Petrillo's chef mentor in MiChef Vinson Petrillo of Zero George Street Hotel and Restaurant in Charleston, S.C., was chosen to represent the U.S. by an esteemed judging panel, including Chef Wylie Dufresne of Alder restaurant, who also served as Petrillo's chef mentor in MiChef Wylie Dufresne of Alder restaurant, who also served as Petrillo's chef mentor in Michef mentor in Milan.

I read a story that cowboy caviar was developed by Chef Helen Corbitt, who was asked to create a dish using black eyed peas.

Coddled by his loving father, Chef Mark, the miniature pinscher has been renamed «Stiva the Diva» by wicked Aunt Jennifer, who enjoys being walked by Stiva down New York's sidewalks, where bystanders can often see them arguing about just who is in charge.

I've never really been officially taught how to cook by anyone — I've said before that I learned how to cook from watching Rachael Ray and Ina Garten on TV — and my love for food has been heavily influenced my parents, but the person who has inspired me to learn how to cook, to learn how to wield a big chef's knife, to chop and fry and simmer, is my Tita Ine.

It was a chance for the chefs «to reflect and pay homage to the person who taught them how to cook by making a dish in their honor.»

Often referred to in shorthand as «Nancy Silverton's burger place,» Short Order was created by Silverton, who started an artisan bread revolution in Los Angeles before opening her now famous Osteria Mozza and Pizzeria Mozza with celeb Chef Mario Batali and restaurateur Joe Bastianich.

My problem is that I just don't trust vegan chefs / recipes (I haven't had many good experiences) and as someone who wants to respect and be sensitive to my vegan friends I'd really appreciate a cookbook, for normal, non-fancy smancy food like the Great Chefs Cook Vegan, written by someone who is currently used to eating anything and isn't «sacrificing» for their cause, dietary choices, or belief sychefs / recipes (I haven't had many good experiences) and as someone who wants to respect and be sensitive to my vegan friends I'd really appreciate a cookbook, for normal, non-fancy smancy food like the Great Chefs Cook Vegan, written by someone who is currently used to eating anything and isn't «sacrificing» for their cause, dietary choices, or belief syChefs Cook Vegan, written by someone who is currently used to eating anything and isn't «sacrificing» for their cause, dietary choices, or belief system.

Green Seasons is the third vegetarian cookbook written by Rachel Demuth, a leading vegetarian chef who runs the acclaimed vegetarian restaurant Demuths and the highly successful Vegetarian Cookery School in Bath.

The recipe here is based on a dish created by chef Josef Centeno's great - grandmother, who raised 12 kids.

Attendees will also be treated to multi-day appearances by celebrity guests like Buddy Valastro, star of TLC's «Cake Boss;» Roland Mesnier, former executive pastry chef to the White House; Mich Turner, cake artist to the Queen of England; and Ron Ben - Israel, renowned for his $ 10,000 cakes, who will speak on «How to Cater to High - End Clients.»

Serving diners a 100 percent plant - based and vegan culinary experience for breakfast, dinner, dessert, and lunch on the go, The Ravens» co-creative kitchen is led by Sid Garza - Hillman, author, certified nutritionist, and long - time vegan, who works in close contact with chef team Sadhana Berkow, Ubaldo Salazar, and Big River Nurseries gardener Clayton Houghland.

Mina Group is led by Chef / Owner Michael Mina whose accolades include James Beard Foundation «Who's Who of Food and Beverage» inductee in 2013, Bon Appétit Chef of the Year, Food Arts Silver Spoon Award Winner, San Francisco Magazine Chef of the Year, and International Food and Beverage Forum's Restaurateur of the Year.

Mina Group Inc. is a San Francisco - based restaurant management company specializing in creating and operating high - quality, innovative restaurant concepts, led by Chef / Owner Michael Mina whose accolades include James Beard Foundation «Who's Who of Food & Beverage» inductee, Bon Appètit Chef of the Year, Food Arts Silver Spoon Award Winner, San Francisco Magazine Chef of the Year and Restaurateur of the Year by the International Food and Beverage Forum.

Ribby (who is not a chilehead) and I were met in the kitchen area of the small restaurant by Chef Dean Brunner, Kim Brunner, and Stephanie White who, with her husband Len, own Cuvée, which is a bistro, market, and wine bar.

The team also includes Jonnie Boer, who has earned a three - star Michelin rating annually since 2004, and is led by Holland America Line's Master Chef Rudi Sodamin, the creator of Rudi's Sel de Mer.

«I am an executive chef by trade, and we have an executive chef on staff who oversees all of the products on campus.

Having been there for each other from the start (literally), Chef Keven and Robyn Lee represent two business partners who have formed an unmatched level of trust and dedication, fortified by their special bond of brother and sister.

Its world class culinary program is brought about by The Apollo Group's specialized culinary team, which is under the direction of Senior Culinary Director Eric Barale, who joined The Apollo Group in 2003 as the executive chef for Oceania Cruises and was promoted to corporate executive chef two years later with the responsibility of overseeing the entire culinary operation for not only Oceania Cruises but also Regent Seven Seas.

According to expert agricultural psychologists Big Jim and Holly Peña, the addict's loved ones, employers, clergymen, accountants, spouses, chefs, and social workers (not necessarily in that order) should be on the lookout for the following suspicious behavior by the CAP (Chile - Addicted Personality) who exhibits the classic symptoms of PAS (Pungency Addiction Syndrome).

Chef Keven, who soon became known to many as «Cheven», continued to follow his culinary passions around the globe, where he immersed himself in different cultures and challenged his skills by cooking in some of the most barren environments.

Diners then hand their creation to the chef who treats them to a culinary show by cooking their creation on a 6 - foot flat - top grill while they watch.

Gourmet cuisine prepared by dedicated 5 - star chef (specializing in Mexican - contemporary cuisine) who can prepare three full meals a day plus snack and happy hour service (* meal preparation is included but not cost of food / beverages, which is charged at actual cost without mark - up)

Patty Price is a former assistant pastry chef at Bizou (currently CoCo500) who was previously recognized for her signature dessert by The New York Times.

When Kevin Pemoulie, the former chef de cuisine of Momofuku Noodle Bar, left New York City for Jersey City, he did so to open a quiet restaurant with his wife, Alex, who still works at Momofuku by day and with her husband at night.

The project was set up by the man who established Luntiang Lunes, scientist Custer Deocaris, alongside breastfeeding advocate Nona Andaya - Castillo, journalists Aries Espinosa and Tessa Salazar, and raw vegan chef Maria Sonia Astudillo.

You will be taught how to develop and cost recipes, and cook for speed, volume and accuracy by Chef Instructors who are seasoned industry professionals.

Maggie Beer Products was built up over decades by Maggie Beer, who developed a national profile through a series of cookbooks, television cooking shows and as a regular guest judge on the Ten Network's Master Chef program.

The expert porridge judging panel was headed by Neil Mugg, Gleneagles Hotel Head Pastry Chef and Masterchef Colin Bussey who has 33 years experience in the food industry including working at The Savoy and Gleneagles.

Week 3 is proudly brought to you by Zk» in Organics, Divine by Therese Kerr, Carol's Beauty, TOM Organic and The Beauty Chef who all provide great information around the importance of «why organic» and develop products to help you make a real difference to your beauty and personal care routine.

Sonoma Wine Country Weekend Reveals Renowned Chefs Set to Dish Up Locally - Inspired Delights at Taste of Sonoma Sonoma Wine Country Weekend, presented by Visa Signature ®, is thrilled to announce the acclaimed local chefs who will be showcasing the regions best flavors at the Taste of Sonoma festivChefs Set to Dish Up Locally - Inspired Delights at Taste of Sonoma Sonoma Wine Country Weekend, presented by Visa Signature ®, is thrilled to announce the acclaimed local chefs who will be showcasing the regions best flavors at the Taste of Sonoma festivchefs who will be showcasing the regions best flavors at the Taste of Sonoma festival...

The meat - free meals, which are proving to be a hit, are cooked up by vegetarian chef, Erin Baker, from the Natural Cookery School, who has 15 years» professional cooking experience and a deep - rooted passion for organic and seasonal ingredients.

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.

This week, Justine uses her latest culinary skills by making homemade ravioli in the hopes of impressing her sister Chelle, who is a professional chef.

I'm so glad to see I'm not the only one who gets waffle batter everywhere — every time I make waffles I try so hard not to overflow the iron or get it all over the counter — or mysefl — but if a professional chef gets it every where too then I think that is just part of the wonderful goodness of waffles:) LOVE the multigrain waffles by the way!