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The sous-chef has many responsibilities, because the executive chef has a more overarching role. Sous-chefs must plan and direct how the food is presented on the plate, keep their kitchen staff in order, train new chefs, create the work schedule, and make sure all the food that goes to customers is of the best quality to maintain high standards.
In 1986 he was appointed chef at the La Vista International Hotel (which was in December 1995 renamed as Marriott World Trade Center [3]). He then returned to Chicago to become a chef in Euro-French cuisine at the Ritz-Carlton Chicago. In 2002, Chen became Chef de Cuisine and manager of the fusion restaurant Shanghai Terrace at The Peninsula ...
A chef de cuisine (French pronunciation: [ʃɛf.də.kɥi.zin], French for head of kitchen) or head chef is a chef that leads a kitchen and its cooks. [1] [2] A chef patron (feminine form chef patronne) (French for boss chef) or executive chef is a chef that manages multiple kitchens and their staff.
Bell became the sous chef of the restaurant alongside Michael Jacob. [4] He was awarded "Best Over All Rising Star" from Where (magazine) after opening Murrietas Grill in Calgary . In 2007 Bell returned home to become the co-owner and chef at the Kelowna lakeside, Cabana Bar and Grill where he soon ranked one of Western Living Magazines "Top 40 ...
Lorena Garcia is a Venezuelan chef who has opened multiple restaurants and became famous through appearances on multiple television shows. She is known for the restaurants she currently owns in airports across the United States, and for competing on the show Top Chef Masters. Garcia has put out her own cookbook and a line of kitchenware, while ...
He joined McDonald's in 2004, taking over as executive chef from Rene Arend. As executive chef, Coudreaut's main responsibility was helping the creative team of chefs to create concepts and develop new menus for McDonald's approximately 36,900 outlets. In 2012, he released a YouTube video revealing the recipe of the special sauce for the Big Mac.
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He returned to the United States and San Domenico, working as a sous chef. [3] In 1995, Cesare Casella selected him to be chef de cuisine at Il Toscanaccio, an Upper East Side Tuscan-style restaurant. He later became executive chef at City Eatery, located on the Bowery in New York City. [4] In September 2002, Conant opened L'Impero in Tudor City.