Word: chef
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Dates: during 1980-1989
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...Tapas leave you hanging. They give you a little bit so you have to have some more," says Fernando Martinez, a Mexican who works as a restaurant chef in Washington but snacks off-hours on miniportions of mussels in vinaigrette sauce, meat-filled puff pastries, and avocado stuffed with shrimp at El Bodegon, a Spanish restaurant in the capital. Jose Lopez, one of the owners of the successful El Bodegon, reports that tapas got off to a slow start in % Washington three years ago. "The biggest problem was people not knowing about tapas," he says...
...cocktail reception that features "heavy hors d'oeuvres." The prospect of a weighty canape is daunting enough, but Stephen Elmont, head of Boston's Creative Gourmet, likes to talk about "food stations. People are in motion. An introvert who doesn't know anybody can feel comfortably occupied watching a chef. Each food station around the reception room creates an environment. The sushi bar. Or the taco bar. Or fettucini Alfredo. There's drama, action in front of the guest...
...Swedish pneumatic garbage system moves 50 tons of discarded glop a day. The costume room holds l.5 million items of clothing (eight per employee). The huge computer centers under the Magic Kingdom and Epcot control each attraction's speed, music, lights and vocal spiels. In the bakery, Chef Dominic Robertiello can produce 100 pies, 35,000 cookies and 14,400 muffins every...
...coffee." The descendants include Big Boy, Denny's and Sambo's. From 1950 to 1960, years of heedless American growth, cars multiplied and the great fast-food empires were born: McDonald's, Tastee Freez, Jack-in-the-Box, Burger King, Dunkin' Donuts, Mister Donut, Pizza Hut, Burger Chef. The architecture that resulted was a sort of Sunbelt peasant modernism, simple constructivist cartoons in steel and glass, designed to catch the attention at highway speeds. Usually, as Langdon says, it was a case of "form faking function." Cosmetic A-frames were slapped onto plain boxes; McDonald's golden arches never supported...
Even the most dedicated chef who has fun in his kitchen needs some recreation and for Andre Soltner that means skiing. When Saturday dinner ends, he and Simone, who welcomes guests and monitors the Lutece dining room, drive 2 1/2 hours to their home at Hunter Mountain, north of New York City. Simone is content to tend to her plants, and he skis. "I have a weekend dog too," he says. "He is a Labrador retriever and belongs to an American family all week, but on Sunday he comes to see me. If I am not there, he comes...