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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 pastry chef is a member of the classic brigade de cuisine in a professional kitchen and is the station chef of the pastry department. [2] Day-to-day operations can also require the pastry chef to research recipe concepts and develop and test new recipes. Usually, the pastry chef does all the necessary preparation of the various desserts in ...
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]
Food Network is breaking new ground in the intense culinary competition genre with a series that features 24 chefs taking on 24 food challenges in, you guessed it, 24 consecutive hours. Hosted by ...
Chef José Andrés’ new cookbook, “Zaytinya,” was released on March 19 and features more than 150 recipes inspired by Greek, Lebanese and Turkish cuisine.
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.
Churrasco barbecue cooking on a churrasqueira grill. A churrascaria (Portuguese: [ʃuʁɐskɐˈɾi.ɐ]) is a place where meat is cooked in churrasco style, which translates roughly from the Portuguese word for "barbecue".
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.