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Le Club des Chefs des Chefs (C.C.C.), founded by Gilles Bragard in 1977, is an international culinary organisation of chefs to world leaders. [ 1 ] The main purposes of this official gathering are to promote the national kitchen, and act as diplomatic representatives.
Larousse Gastronomique (pronounced [laʁus ɡastʁɔnɔmik]) is an encyclopedia of gastronomy [2] first published by Éditions Larousse in Paris in 1938. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques.
Chef Luke Venner's Chicken Club. I love a good club sandwich. Single, double, triple. Stacked on sliced bread or wrapped up burrito style. With three types of meat or just one. With cheese or without.
In 1867 he accepted an offer from Alexandre Dumas and the Baron Brisse to become chef de bouche of the Jockey-Club de Paris. [5] [6] While he held this position he began writing books that ensured his renown. Most of his works were translated into English by his brother, Alphonse Gouffé, Head Pastry Cook to Queen Victoria.
Referred to by the French press as roi des cuisiniers et cuisinier des rois ("king of chefs and chef of kings" [1] —also previously said of Carême), Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century. Alongside the recipes, Escoffier elevated the profession.
The American Culinary Federation (ACF) is a professional chef's organization established in 1929 in New York City. [1] It was formed as a merge of three chefs' associations in New York City, the Société Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America.
Iron Chef America: Herself / Iron Chef Sous Chef / Judge Was a sous chef under Geoffrey Zakarian before becoming an Iron Chef 2008 The Cooking Loft: Host Dear Food Network: Thanksgiving: Herself 2009 Food Detectives: Herself Season 2 episode 1: "Tastes Like Chicken" 2009–2011 Alex's Day Off: Host 2009–2018 Food Network Star: Host / Judge ...
In early 2007, the HKCA Executive Committee fostered the formation of a separate daughter organization, the Hong Kong Young Chefs Club (HKYCC). The HKYCC was established to provide a similar but independent forum for culinary students and young professional chefs aged 18 to 25.