Sentences with phrase «decades as a chef»

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MEET THE CHEF As Susur Lee's executive sous - chef for almost a decade, Dominic Amaral was responsible for some of the most widely praised food Toronto diners have ever eaCHEF As Susur Lee's executive sous - chef for almost a decade, Dominic Amaral was responsible for some of the most widely praised food Toronto diners have ever eachef for almost a decade, Dominic Amaral was responsible for some of the most widely praised food Toronto diners have ever eaten.

Known for crafting unique deserts and dishes, Feldeisen brings nearly three decades of culinary experience to his role as executive chef.

«Chef Segarra's career and talents have seen a meteoric rise over the past decade as he has collaborated with a series of Spain's star chefs in the kitchens of their award - winning restaurants,» said Andrés Araya, Managing Director of Abadía Retuerta LeDomaine.

For nearly three decades, the chef himself has joined thousands of 49ers fans for Sunday pre-game tailgates as a proud season ticket holder.

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.

Andrea (Andi) Van Willigan spent the first decade of her career working as the right hand to two of the most high - profile chefs in the world — Gordon Ramsay (of -LSB-...]

After a decade of cooking in some of the country's top restaurants (The French Laundry, Benu, Urasawa, Aziza), executing the techniques and flavors of other people's cuisine (French, Japanese, Moroccan), and years of personal travel (including four years in the army, a yearlong tour in Iraq and a stint as a corporate chef in Korea), it's Anh's turn to tell his own story on the plate.

This site is dedicated to the few Chefs who have, over the past years and decades, dared to push themselves both mentally and physically to their cooking limits by stepping into the gauntlet known as the American Certified Master Chef's Exam as constituted by the American Culinary Federation Educational Institute.

As a frequent competitor in American Culinary Federation (ACF) competitions over the last decade — as well as a mentor for students preparing for competitions through organizations like ProStart and SkillsUSA — Nitahara sees competitions as vital to a young chef's educatioAs a frequent competitor in American Culinary Federation (ACF) competitions over the last decade — as well as a mentor for students preparing for competitions through organizations like ProStart and SkillsUSA — Nitahara sees competitions as vital to a young chef's educatioas well as a mentor for students preparing for competitions through organizations like ProStart and SkillsUSA — Nitahara sees competitions as vital to a young chef's educatioas a mentor for students preparing for competitions through organizations like ProStart and SkillsUSA — Nitahara sees competitions as vital to a young chef's educatioas vital to a young chef's education.

Having worked alongside Acurio for more than a decade, Chef Oka introduces an eclectic menu offering small plates such as Nikei, Peruvian nigiri; Anticucho Grill items; and tapas - style Piqueos.

After working as executive chef at Charlie Trotter's for more than a decade, Matthias Merges zigged and opened this kick - ass izakaya with Japanese small plates and a keen sense of fun.

David Medure has served as Executive Chef at the award - winning Restaurant Medure in Ponte Vedra for more than a decade, overseeing both the restaurant's day - to - day operations and creating and executing the nightly menu.

Chef Becker worked for the Nobu empire for nearly a decade, opening up its restaurants in Hawaii, Los Angeles and New York City (Nobu 57) before joining SBE's Katsuya as Corporate Executive Chef; in that role he opened multiple restaurants for the brand around the globe including Dubai, Kuwait, Los Angeles and South Beach.

Maisie Ganzler, chief strategy and brand officer for Bon Appétit Management Company, notes that plant - based meals have long been a priority: «For decades we've been committed to offering robust vegetarian options at every meal, and for many years now our chefs have been adding vegan ones as well.

After more than a decade in the industry, Henrico joined Tsogo Sun's Southern Sun The Cullinan hotel in February this year as the Executive Chef.

Apply for our Healthy Breakfast for Kids grant here: http://www.chefannfoundation.org/get-involved/our-grants/I have been working as a chef for over three decades and in school food for over one.

I have been working as a chef for over three decades and in school food for over one.

Known as the «Renegade Lunch Lady, «Chef Ann has worked for nearly two decades to transform cafeterias into culinary classrooms.

Based on the authors» decades - long experience as teachers, dietary counselors, and chefs, on scientific and medical studies documenting the health benefits of a vegan macrobiotic way of eating, and on other cutting - edge research on health, vitality, and fitness, this book features 150 - plus easy - to - follow recipes, including:

Based on the authors» decades - long experience as teachers, dietary counselors, and chefs, on scientific and medical studies documenting the health benefits of a vegan macrobiotic way of eating, and on other cutting - edge research on health, vitality, and fitness, this book features 150 - plus easy - to - follow recipes.

HIGHLIGHTS • Over a decade of experience working as a Cook • Diploma in Culinary Arts • Highly skilled in undertaking menu planning with the chef • Hands on experience in overseeing and participating in the preparation and cooking of main meals • Familiar with safety precautions needed to be undertaken while cooking and performing other kitchen related tasks

Many designs, such as the iconic Artisan from KitchenAid, have barely changed in decades, but there are hi - tech options — the Kenwood Cooking Chef, for instance, features an induction heater for cooking and mixing.