Not exact matches
Chef John's
Food Wishes is my personal favorite YouTube channel about
cooking.
One of my favorite shows,
Food Network's Chopped, features four
chefs fighting it out to
cook the best meals using a basket of mystery ingredients within a certain time limit.
Chef Bobby Flay was so passionate about
food and
cooking that he asked for an Easy - Bake Oven for Christmas at age 8.
Farmers,
cooks, producers and consumers will join one of Australia's top
chefs Ben Shewry this Sunday for a series of workshops, panel discussions and talks as part of Perth's inaugural
Food and Drink Symposium.
Chefs must be trained in Thai
cooking for a minimum of two years, and mystery diners from the trade department make unannounced visits to sample the
food.
When it comes to hiring employees for a standard
food cart business with several mobile
food carts, you should make plans to hire a competent Chief Executive Officer (you can occupy this role), Admin and Human Resources Manager, Merchandize Manager, Bakers /
Cook /
Chef, Manager, Sales and Marketing Officer / Sales Girls and Sales Boys / Cart Operators, Accounting Clerk and Cleaners.
As the
chef David Chang howled earlier this year, «
Food's too cheap, tipping makes no sense,
cooks are broke, and it's damn near impossible to earn a living in this effed - up business.»)
«We are excited to unveil our 2015 event lineup, which includes the return of festival fan favorite events and a variety of new experiences for our passionate attendees,» says Lee Brian Schrager, festival founder and vice president of corporate communications and national events for Southern Wine & Spirits of America Inc. «Festivalgoers will have the opportunity to see their favorite
chefs and culinary personalities, including both veteran and new faces from the
Food Network &
Cooking Channel, plus interact with leading winemakers and spirits producers from the Southern Wine & Spirits of New York portfolio.»
«We recognize the tremendous talent we have in
food retail, which we witnessed in real - time the years FMI produced its Supermarket
Chef Showdown, but this strategic partnership is an opportunity that transcends a competitive
cook - off,» FMI said.
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.
In 1996, Labadie began working under acclaimed
chef and
Food Network personality, Emeril Lagasse, as a
cook for his self - titled restaurant in New Orleans, La..
As the world's first patent - pending water replication system, the New York WaterMaker will enable restaurants to elevate their
food and beverage taste and quality by allowing
chefs to
cook with NYC water anywhere in the world.
Still, it is the
cooking of
food that frees the THC and updated versions of the Napoleonic - era marijuana - infused nut and fruit cake are as challenging for us now as they were for
chefs then.
October - 5 Let's Talk About
Food 1.45 PM — Boston, Copley Square Join me and
chef Mary Dumont of Harvest restaurant for a talk about ancient grains and a
cooking demo
Rising star
chef and
food activist Bryant Terry is known for his simple, creative, and delicious vegan dishes inspired by African American
cooking.
The pasta making lesson from Mama Angela was one of my favorite travel
cooking adventures to date, and I was immediately reminded of her straightforward, simple approach to amazing Italian
food as soon as I dug into
Chef Sigler's dishes.
It's partly about the sentimentality, say some
chefs: «Her waffles were great, not just because of the process and incredibly light results, but because they represented what Marion was all about — home - style
cooking that appeals to everyone,» says David Lebovitz, Paris - based
food blogger and author of seven cookbooks, including My Paris Kitchen.
Spring Fling 2011 is a five - week celebration of all things Spring with Margaret from A Way to Garden, Jaden of Steamy Kitchen, and Todd and Diane of White on Rice Couple, Shauna and Danny of Gluten - Free Girl and the
Chef, Nicole from Pinch My Salt, some fantastic people from
Food Network and
Cooking Channel and myself!
I've written before about how great it is that Italians don't automatically assume you're a fad dieter, how Italian
chefs think it is no big deal to
cook for a coeliac (and are in fact offended that you think it will be), and how Italian gluten free
food actually tastes good.
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'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.
Food editor Beth Hillson is a
chef and
cooking instructor.
Founded in 1996 by Robert Steinberg, a physician and amateur
chef, and John Scharffenberger, an award - winning vintner, the company's confections have won a following among
food professionals and home
cooks alike.
Chef and author Mark Reinfeld offers training courses that specialize in vegan
cooking, raw
food preparation, gluten free and plant based diets.
The Real Women of Philadelphia launched in April 2011 with an 8 - week
cooking competition to find Canada's next
cooking stars with celebrated
chef,
Food Network star and best - selling cookbook author Anna Olson as the host.
Recipe courtesy of Candice Kumai,
chef,
food writer, and author of
Cook Yourself Sexy and Pretty Delicious (both published by Rodale, which also publishes Prevention)
The talented
chefs at Benihana
cook food on hibachi grills with flair and charisma, treating the preparation like a tiny stage show.
We were glad to see this tip, submitted by
Chef John Besh, included in
Food Network Magazine's terrific May feature, «The 100 Greatest
Cooking Tips of All Time.»
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 sy
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 sy
Chefs Cook Vegan, written by someone who is currently used to eating anything and isn't «sacrificing» for their cause, dietary choices, or belief system.
New Orleans
chef Chuck Subra turns couche couche, a Cajun breakfast
food where a cornmeal batter is
cooked in oil until browned, into a savory stuffing for grilled redfish.
Our fearless leader, teacher, and
chef / owner at Sweet Cassava, Susan Taves, led our group of eight down an unforgettable path of new discoveries, interesting factoids about
food and the world of professional
cooking, and best of all -LSB-...]
Jason Wyrick is an author, executive
chef,
cooking teacher, caterer, and founder of the nation's first vegan
food magazine, The Vegan Culinary Experience.
Robin Robertson has worked with
food for nearly thirty years as a restaurant
chef,
cooking teacher, and
food writer.
If you watch
Food Network or the
Cooking Channel, you'll recognize her from Iron
Chef or Chopped, and as being a highly regarded c
Chef or Chopped, and as being a highly regarded
chefchef.
Just wanted to say that as a
chef there is not just one limited thing or selection to condense ones uses for any such
food that what makes me so into
cooking, the limits, well there are none!!
Every Grain of Rice — authentic Chinese home -
cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Be
cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French
cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Be
cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The
Chef's Collaborative — creative recipes from a number of
chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top -
Chef Winner Richard Blais
Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Be
Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort
food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire
cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Be
cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for
cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Be
cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern
food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort
food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness
Cooking Light Associate
Food Editor Tim Cebula was sous
chef in a notable restaurant when he served up «caramelized» pineapple that somehow refused to brown.
From 5 - star restaurants in Hong Kong, to street vendors in Saudi Arabia, and even in bedouin tents in the desert surrounding the Pyramids at Giza in Egypt,
Chef G has experienced many very unique
foods and spices that helped him to develop a style of
cooking that is sophisticated and refined, appetizing and appealing, yet not intimidating to even the choosiest eaters.
Eataly Magazine recently sat down with
Chef Dan Barber, who shared his opinions on
cooking, growing, and eating
food.
The two sides are that you can get people to help and pay them with
food, yet you also get to be the one who knows how to
cook and become the designated
chef every time — you can bring something sweet tomorrow, right?
Ani is an expert raw
food chef and she knows a thing or two about authentic Asian
cooking.
The green kitchen relies on the proprietary design of a Turbo
Chef oven that uses a mixture of heated air that is circulated in the oven — induction
cooking — and is computer - controlled to prepare each
food.
Most recently as Executive
Chef of Westin Bonaventure, Joseph brings a focus in creating modern menus, sourcing local ingredients, and southern California - style
cooking to the
food and beverage programs at Sheraton Los Angeles San Gabriel, set to open in January 2018.
Many of the
chefs I met had trained in Europe and are now combining traditional ingredients and
cooking techniques with Caribbean
foods and
cooking styles.
Amy Chaplin is an author and
chef, whose approach to whole
foods and
cooking is endlessly inspiring.
«
Cooking Italian food has always been near and dear to my heart - from the memories I have of growing up in an Italian family especially with my favorite aunt's recipes, to my time in Italy, to my present day cooking style,» says Executive Chef Carmine Di Gi
Cooking Italian
food has always been near and dear to my heart - from the memories I have of growing up in an Italian family especially with my favorite aunt's recipes, to my time in Italy, to my present day
cooking style,» says Executive Chef Carmine Di Gi
cooking style,» says Executive
Chef Carmine Di Giovanni.
Chefs,
cooks and
food producers constantly work to develop items that combine these qualities in ways that are pleasing to the taste and make their customers come back for more.
The channel chronicles the wide spectrum of the global culinary experience and the diverse voices that are pulling us forward:
chefs and home
cooks, makers and consumers, the politics and policies of
food, «front» and «back of house» restaurant life, old wives tales and innovative news, and culturally significant indicators in the modern
food world.
These events will raise funds for
Chef's Lucas» non-profit organization, «Doing Good with Food» that serves pediatric cancer patients and their families via restaurants and chef - designed meal kits for cooking at h
Chef's Lucas» non-profit organization, «Doing Good with
Food» that serves pediatric cancer patients and their families via restaurants and
chef - designed meal kits for cooking at h
chef - designed meal kits for
cooking at home.
Dishwasher, line
cook, sous
chef,
chef de cuisine, executive
chef, corporate
chef, and general consultant in restaurant and hotel
food and beverage operations.