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A chef de partie, station chef or line cook [1] is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department.
Chef de cuisine (kitchen chef; "chief of the kitchen") is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food.
The Spanish River Grill specializes in modern Spanish cuisine, influenced by Salgado's [Spanish] heritage. [2] ISalgado was a semi finalist for the Best Chef South for James Beard Award in 2012 and 2014 James Beard Award. [1]
Entenmann's – Pastry baker in the United States; Francisco – Producer of bread and rolls; Freihofer's – Producer of bread and cakes most commonly found in upstate New York; Grandma Sycamore's – Producer of homemade breads, based in Utah and found in the intermountain west area; J.J. Nissen – Producer of bread commonly found in New England
Chef José Andrés’ new cookbook, “Zaytinya,” was released on March 19 and features more than 150 recipes inspired by Greek, Lebanese and Turkish cuisine.
Throughout Portugal there are various churrasqueira grills located in towns, cities, and also by the roadside on national highways. While churrasqueira restaurants offer the typical fare of barbecued frango (chicken), beef or pork, they may also offer rotisserie chicken and a variety of other culinary dishes.
A map, captioned "The restless chef," accompanying a 2012 Washington Post article about Chang has arrows indicating Chang's movements between cooking positions in ten southeastern U.S. locations in a period of about eight years. It shows a journey from the Chinese Embassy in Washington, D.C., to suburban Richmond, via the Virginia suburbs of ...
A New Orleans chef didn't always cook for a living. He used to serve in the U.S. Marines. Now he's the author of a cookbook featuring the flavors of his hometown.