Sentences with phrase «time chef at»

My husband is the full time chef at our house (I'm a lucky girl) and a strong mustard avocate.

Not exact matches

At The Aviary, they're so serious about perfecting their cocktails that they have a full - time «Ice Chef» who makes different flavors of ice to complement each drink.

At the recently opened La Mercerie cafe in New York, chef Marie - Aude Rose sources her butter from Bordier, a cult French producer who kneads his butter, a process that costs four times more than those for other premium varieties.

The price wasn't disclosed, but at the time, Pampered Chef had over $ 700 million in revenue and 67,000 consultants.

That diversity is on display in a major way at the Los Angeles Times» second annual L.A. Food Bowl festival, which runs for the full month of May and includes hundreds of different meal events from high - profile chefs like Nancy Silverton (Mozza), Curtis Stone (Gwen) and Yoshihiro Narisawa whose eponymous Tokyo restaurant Gold said made him «shudder with pleasure» in his review this past month.

When Jennifer Torrey arrived at a large wildfire - victim center in Santa Rosa during the October wildfires, the catering chef was tasked with turning meals for 2,000 people three times a day while working 16 - hour shifts.

Just as John Wesley is often credited with preventing a revolution in England at the time of the French Revolution because he had the working classes sitting in church when they could have been revolting, Britain's faithful and God - fearing serving class had little sense of the potential of social mobility (although this is explored when one of the footmen is accepted as a trainee chef at The Ritz).

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

Part of how I relax is by not reinventing the wheel or doing the «chef» thing at holiday times.

Prior to that role, he was the Executive Chef at the Cohasset Harbor Resort in Cohasset, MA and spent time in Portland, ME, where he opened the Westin Portland Harborview Hotel.

When I made some changes in how I was eating I was working for Jamie Oliver who was at the beating heart of the food scene, but at the time 7 years ago eating a vegetable centered diet wasn't something you wanted to admit to a room full of chefs.

How many times have you looked at a recipe and thought it looked great only to discover that the list of ingredients was a mile long and would cause even an Iron Chef to roll their eyes and stick a frozen pizza in the oven?

I would still cook and bake at leisure, but the rest of the time I could choose recipes with my chef that he / she could prepare, like this Curried Couscous from The Barefoot Contessa Cookbook.

Jalil and Oz have also partnered with fine dining chef Gal Ben Moshe to create a pop up restaurant that makes appearances a couple of times a month at some of Berlin's major food and culture events, like Conductor Daniel Barenboim's season opening gala.

I first became champurrado curious during a stint as a pastry chef at a Peruvian restaurant, when I tried a version from Dulce: Desserts in the Latin - American Tradition, the book that served as my bible during that time.

You may attend in person workshops with Chef Mark Reinfeld at any time (you are not required to complete the online course) and go through the Levels of the program to become a fully certified Vegan Fusion Chef.

I love this chef TRaimundo TagleI'am chilean I live in chile, on Padre Hurtado in my farm, I love cooking I study several times in diferent place, at the cordon blue, when you visit chile send me imail.thanks for your opinion

My enjoyment of truffle laced dishes has existed for quite some time, but this like quickly turned to love when I experienced the out - of - the - world deliciousness of the Rosemary - Truffle fries that are served at Chef Will Gilson's Cambridge based restaurant Garden at the Cellar.

And that first time, my boyfriend at the time was a chef, so I loved them.

I found a post at the blog The Intolerant Chef, and knew it was time to get into the kitchen.

With the back of a chef's knife, I squish down on each cherry, one at a time until the flesh splits, and I pull out the pit.

Interestingly, he grew up to be a Cordon Bleu Culinary Institute graduate, and by the time he was 22 years old he was the Sou Chef at a «tre chic» restaurant in a gorgeous town that is a vacation destination for people from around the world.

After interviewing celeb Chef Ming Tsai five years ago by phone, I finally had the chance last Thursday to spend time with him face to face, when I hosted him at his cooking demo at Macy's Valley Fair in Santa Clara.

Chef Nathan's resume includes time at -LSB-...]

By the time dinner ended at 9 pm, most of the chefs were out of food, including Doug and Jonathan.

The series kicks off with a Halloween dinner party featuring chef Jonathan Waxman at Barbuto serving up some of his beloved classic dishes, then with Jamie Bissonette at Toro, where guests will enjoy his delicious dishes including the Paella Mixta, Anne Burell at Phil & Annes Good Time Lounge goes family - style in Brooklyn, Justin Smillie at Upland serves up his much sought after slow roasted duck, Marcus Glocker at Batard with a crowd pleasing delicate seafood tortellini, Mario Batali at Del Posto with a lobster salad as part of a five course menu, while Joey Campanaro at the Little Owl includes diver scallops on the menu, Marc Murphy at Landmarc is set to cook braised shortrib, with Los Angeles chef, Vartan Abgaryan from 71Above preparing a very special meal at James Beard House, Scott Conant cooks for one table of guests at the chefs private loft, while Alex Guarnaschelli at Butter with her crowd pleasing crab cakes and scattered acres roasted chicken.

In addition, Chef Eric was also invited for the third time to host a dinner at the James Beard House in New York for the Great Regional Chefs of America Series, the first catering chef to be given this prestigious opportunChef Eric was also invited for the third time to host a dinner at the James Beard House in New York for the Great Regional Chefs of America Series, the first catering chef to be given this prestigious opportunchef to be given this prestigious opportunity.

Just as the — head chef, front desk manager, bell hop or director of room service is free to resign at any time — the employer reserves the right to terminate the employee at any time, as well.

He got his start in the industry by getting his degree in food and nutrition at the same time that he worked as a night chef to pay for tuition and books.

The Mexican native and visionary behind the property's three innovative culinary concepts, CATCH, Cinco and C - Grill, will be cooking alongside James Beard award - winning Chef and Host of the popular PBS show Mexico: One Plate at a Time, Rick Bayless of Frontera Grill, Topolobampo, Xoco and Leña Brava in Chicago; Chef Alfredo Villanueva of Romero y Azahar, XBX CAFÉ, GastroPub and Horno de Leña in Monterrey, Mexico; and Australian Chef Paul Bentley of Magno and Saint Michel in Guadalajara, Mexico.

«I think we offer a very unique style of food that no one else is doing in Napa Valley, one that showcases what is produced locally and is approachable yet interesting at the same time,» says Chef Humphrey.

«I want the food at Libertine Social to feel comforting and provocative at the same time,» said Chef McClain.

«Nathan will be here in Dubai several times a year to consult with his head chef and team, guaranteeing consistent high standards of mouth - watering seafood at every sitting.

Arriving in Bend in 2011, he worked as a part time sous chef at 5 Fusion before moving to Executive Chef within his first ychef at 5 Fusion before moving to Executive Chef within his first yChef within his first year.

Besides organizing the last details of our vacation, I've left my nanny job and gone full - time at my personal chef job.

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.

I'm no pastry chef, but common sense should tell you to multiply every ingredient by 12, then divide the final product by 12 before cooking them one at a time in the microwave

The sporting nature of the show's home at Sydney Olympic Park makes the event a fitting location for the heat to rise in several kitchens in 2015 including — for the first time — at the Fonterra Foodservice Battle of the Pacific and the 2015 national final of 50th Nestle Golden Chef's Hat Award.

If you fix this the ngiht before AND set your coffee maker to automatically brew your coffee at a certain time, then it's truly like having a personal chef fix your whole gourmet breakfast for you!

When served with fruits, vegetables or whole grains, cheese may help increase consumption of the paired foods and at the same time, boosts the nutrient density of the entire dish.3 Health professionals, foodservice professionals and world - renowned chefs can easily use cheese to meet consumer health and wellness needs and at the same time help make foods more nutritious, delicious and enjoyable.

Diverse experiences including: Wine Director at The Little Door LA; Los Angeles Times Test Kitchen recipe tester; «Hospitality & Hedonism» at Kuleto Vineyards; Years of Restaurant Management; Private and Catering Chef; Retail Wine & Beer Buyer and Salesperson; and Educator for Learn about Wine & LA Wine Tasting.

During my time as a pastry chef I developed a rhubarb crumble recipe that went on the menu at one particular restaurant (much to the head chef's disdain, as crumble wasn't considered particularly fine dining) and it became so popular it wasn't allowed to come off until we came up with another best seller!

It's in 1997 — after Roberto had made a name for himself in the U.S. — that he received an invitation from Austin, Texas to become the Executive Chef at Fonda San Miguel, one of the best Mexican restaurants in the U.S. Long workdays became the rule, nothing foreign to him, but after some time they took its toll.

«The biggest impact we have had on the children is by incorporating salad bars into our menus to increase access to fresh vegetables, many from local farms,» said Chef Tim during his time at New Haven.

As with the U.S. based program, Worlds of Healthy Flavors ASIA brought together a top nutrition expert and selected chefs to present healthy cooking and menu strategies that can work to preserve the delicious, celebratory aspects of dining while at the same time addressing a host of public health imperatives.

After a brief time as Executive Chef at Bethany College, Greg is now back in Los -LSB-...]

Chef Josh Capon is a five - time victor of Rachael Ray's annual Burger Bash, and we guarantee that his exceptional condiments — an onion - studded bacon jam and Sriracha - infused special sauce — will be winners at your next summer party.

Developed by the creative chefs at LatinoFoodie, it's a rich and filling start to the day that takes some time to prepare but is worth every minute.

Well at the same time I did that Paul, the editor of Vasili's Garden to Kitchen Magazine, interviewed me for a piece in the magazine, under the title celebrity chef, how cool is that (me a celebrity, lol) Well the magazine is now out and you can get your copy from the Garden centre in Coburg or from the website.

Known for taking unique twists on nostalgic desserts, Brian Mercury, executive pastry chef at Harvest in Cambridge, Massachusetts, spends a great deal of time thinking about flour.