Sentences with phrase «time chef of»

35 year old man with a gorgeous 5 year old son, full time chef of 18 years, enjoys going out, eating out, cinemas, running, gym etc, seeks woman of similar age for friendship, maybe more

Not exact matches

Vice's new service is part of a partnership with meal kit company Chef'd, and customers can find Munchies meal kits for sale on the Chef'd website, alongside meal kits from companies like Weight Watchers and The New York Times.

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.

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.

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

The food doesn't get delivered by the restaurants; instead, it will be prepared in Good Uncle's kitchens, after the chefs spend a lot of time with each restaurant learning the recipe.

By the time you were an executive chef, had you started to feel removed from the basics of cooking, from the actual growers and providers?

But Hartwood is where everyone lines up come dinner time, especially since chef Eric Werner was featured on the cover of last year's lifestyle bible Edible Selby.

If you have a bunch of accounts not on the list, well, it might be time to get out that chef's knife and start chopping.

Sgt. Tom Hayes, a 35 - year member of the force and chairman of the Assist the Officer Fund, which is tied to the union, said that Do and Fung, a pastry chef, «started saying things (to the officers) like, «Well, you're not doing it wrong but maybe if you do it this way, it'll be better» and «Why don't we put some times and dates on some of this food so we know exactly what we have on hand?»

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.

After seven years of being chef, line cook, and dishwasher in the news business, it is time for me to spend a little more time serving my community in other ways.

In Yezzi's first collection, The Hidden Model, he showed his ability to go from light and ironic verse (your white meat drives me wild / dear circummortal chef, sweet Julia Child) to lines inspiring readers to wistfulness of time's «swift retreat.»

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).

So popular are the doughnuts in Israel that Jewish - American chef Joan Nathan recalls the local marketplaces resembling a «pastry auction» around this time of year.

If Obama gets a second term... ALL Americans will be fasting for 4 years... while Obama and his cronies wash down steak and lobster with $ 400 bottles of wine... followed by dessert from the Obama's personal, full time pastry chef... and, all paid for by us hard working tax payers!!!

The Bison Council's founding ambassadors include five - time James Beard Award nominated chef and owner of Chicago's mk The Restaurant,

The Bison Council's founding ambassadors include five - time James Beard Award nominated chef and owner of Chicago's mk The Restaurant, Michael Kornick; MS, RD, television host and best - selling author, Ellie Krieger; and nationally - acclaimed food writer and founder of Meatopia, Josh Ozersky.

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

The head chef, Mehernosh Mody, dropped by our table three times, and during his first visit decided that he would order his favorite dishes for us and we, of course, agreed enthusiastically.

Before that, he spent time as a chef for Norwegian Cruise Line's Pride of America in Honolulu; the McKinley Grand Hotel in Canton, Ohio; the Stoneleigh Hotel in Dallas; the Radisson Hotel Cincinnati; and the Radisson Hotel Stockton in Stockton, Calif..

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.

After joining Andaz Wall Street as Executive Chef, Consorti spent time getting to know the ethnically diverse culinary team and was inspired by their stories and the cuisine they proudly cooked that was representative of their home countries.

The afternoon began with three - time James Beard Foundation award winning chef and co-founder of the Chefs Action Network Michel Nischan discussing «The Protein Shift: Transitioning to a Whole Food Diet.»

Two of the largest wine and food festivals in the United States are spicing things up this year by revitalizing fan - favorite events and hosting new ones that are sure to entice both regular and first - time attendees.The South Beach and New York City Wine and Food Festivals are four - day star - studded gatherings that showcase the talents of the world's most renowned wine and spirits producers, chefs and culinary personalities while raising money for education and to help fight hunger.

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?

Because with the right cut of Certified Angus Beef ® brand, a few tips from Chef Michael, and support along the way from the RoastPerfect app, I know that in less time than you'd expect, I can make this gorgeous roast...

Even chef said that they were some of the best baking he has tasted in a long time, period.

I enjoyed every second working there, the rush hour service was my favorite time of the day, and I really liked my co-workers — cooks and pastry chefs.

Servings: 4 Cook Time: 45 minutes Pair With: 2016 The Four Graces Willamette Valley Pinot Noir Cusine: California Recipe Courtesy of: Chef Shane McAnelly

She's cracked the code on making a classic perfect every time,» says another fan of Marion's recipe, Marcus Samuelsson, chef - owner of Red Rooster Harlem and Ginny's Supper Club.

Servings: 2 Cook Time: 3 1/2 Hours Pair With: Big, Bold Cabernet Sauvignon Recipe Courtesy of: Executive Chef Shane McAnelly

This robust beef bourguignon recipe by Executive Chef Shane McAnelly is the perfect meal for the cooler time of year, and pairs exquisitely with a big bold Cabernet.

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.

Well, not only are they in their cookbook, which I love, but during the summer when our chef steps out to visit Morning Glory Farm and grab some last minute ingredients, 9 out of 10 times he brings back monkey bars for the kitchen staff.

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.

A New York Times best seller A collection of over 110 recipes for sweets, baked goods, and confections from superstar chef Yotam Ottolenghi.

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.

With the completion of part one and part two of the Vegetarian Times Vegan Fusion Academy online course, you have the opportunity to list your name and business on our online international directory of Vegan Fusion students and certified chefs, as well as the level of certification you have completed.

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 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.

I was fortunate enough to spend time with Janice Wong of 2 am dessertbar, Malcolm Lee of Candlenut Kitchen and Willin Low of Wild Rocket during my visit, and while they're all doing something a bit different from each other I was impressed by the passion and dedication these chefs possessed.

Once again, former pastry - chef turned web designer and fellow food blogger Megan Keatley of Health - Bent has put together something sweetly satisfying for you guys just in time for Valentine's Day.

Tal Ronnen, founder and chef of Crossroads Kitchen in Los Angeles and author of the New York Times bestseller The Conscious Cook.

For me it's always been classified as one of the light desserts... I think nowadays most home French cooks (and also pastry chefs) make much lighter desserts than those from the Julia Child's times (though some can not be slimmed down, alas....).

Since my Dad was a chef growing up I spent lots of time in the kitchen with him and since my Mom made homemade food all the time, we rarely had fast food for dinner.

After two nights of deliveries from Thai Chef, it was time to bring it on home.

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.

If you're going to make this cake any other time of the year, chef Andreas Viestad, in his book Kitchen of Light, advises using a combination of fresh or frozen berries and canned fruit.

Other times I like to follow the lead of another cook or chef.