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Entrepreneur March 2005 Sara Wilson |
What's New 03/05 This franchise offers classes for budding chefs. |
Food Processing May 2005 David Feder |
Front Burner: Just Des Artes The Research Chefs Association describes a quantum leap in food technology with its definition of culinology as "the blending of culinary arts and food science." |
Inc. October 2008 Hannah Clark Steiman |
Let's Get Together How to persuade workers to cut costs. |
Registered Rep. February 28, 2012 Joshua Brown |
Reformed Broker: Practice Nightmares When I watch the show Kitchen Nightmares, I can't help thinking about the obvious parallels with running an asset management or investment advisory practice. |
Salon.com December 18, 2001 Brian Libby |
Michael Romano One of New York's top chefs talks about cooking on Sept. 11, kitchen piracy and why food shouldn't be an intellectual experience... |
AskMen.com Gregory Cartier |
21 Questions With Chef Anthony Bourdain The author of A Cook's Tour dishes the dirt on celebrity chefs, food, restaurants, travel, and anything else the interviewer tosses onto his plate. |
AskMen.com James Raiswell |
6 Influential Celebrity Chefs Each has his own style and his own lasting contribution to the culinary world, but there's a whole lot more to them than just what they cook. |
BusinessWeek April 18, 2005 Jane Black |
Come Home To Your Own Chef For workaholics and busy families, it's worth it to let a pro do the cooking. |
Prepared Foods May 1, 2005 J. Hugh McEvoy |
Ingredient Challenges: The Chef's Edge: Food Lab vs. Test Kitchen: Art or Science? It is tempting to claim that either chefs or food developers are the dominating force behind a good-tasting, well-received prepared food. However, food professionals say that it takes both camps to make a product consumers find inviting. |
Seasoned Cooking June 2006 Matthew Tarantini |
New Beginnings A new Canadian chef goes off to training in London and shares his kitchen stories as well as his travel anecdotes. |
AskMen.com Joseph Moritz |
Renegade Chefs Here's the lowdown on a few James Deans of the kitchen to help inspire your own rebellious spice-rack endeavors. |
AskMen.com August 8, 2006 James Raiswell |
Keep Up In A Gourmet Cuisine Conversation Understanding a few basic terms, names and a few rules of what not to say should help you bluff your way through a fine-cuisine conversation. |
Prepared Foods November 2007 Chef J. (a.k.a. Hugh McEvoy) |
Article: Crafting In-vogue Foods For successful chefs, courage is the primary secret ingredient. |
BusinessWeek February 13, 2006 Carol Matlack |
They Came, They Cooked, They Conquered Star-studded French chefs are building global empires. |
InternetNews August 1, 2007 Sean Michael Kerner |
Iron Chef Black Hat Taking security vulnerability discovery from pressure cooker to gourmet sport. |
Job Journal August 29, 2004 Julia Hollister |
The Restaurant Field Serves Up Five-Star Careers TV chef and author Joanne Weir wants those considering culinary careers to know there is more to working in restaurants than washing greens. |
Popular Mechanics September 2009 Kate Schweitzer |
Molecular Chef: This is My Job Most chefs don't have scientists on speed dial -- but then again, most chefs aren't Alex Stupak. |
Entrepreneur November 2009 Regina Schrambling |
Why Now is the Time to Open a Restaurant Rents are dropping, talented chefs are up for grabs and, most important, smarter diners are looking for value, not glitz. |
AskMen.com Gregory Cartier |
31 More Questions With Tony Bourdain In Part I of this interview, Bourdain discussed Alain Ducasse, and what he thought of other chefs. This time around, he discusses Rocco DiSpirito, Jeffrey Chodorow, Emeril Lagasse, and everything he loves about Vietnam. |
AskMen.com October 18, 2002 Gregory Cartier |
The Celebrity Chef Phenomenon If Jamie Oliver is the future of the celebrity chef, we can rest easy, for we are in capable hands. Until the day that is, that he starts to market his line of frozen pizzas. |
Job Journal November 16, 2008 |
Career Snapshot: Cook From fast food to elegant restaurants, there's a culinary career to suit every taste. |
AskMen.com Salvatore Mann |
Top 10: International Supper Clubs Forgotten for decades, supper clubs started making an comeback in the late '90s. And while today's supper clubs are as diverse as the times demand, they still retain the swanky allure of their original counterparts. And they may add to new incentive to globe-trekking. |
AskMen.com August 23, 2002 Gregory Cartier |
A Food Critic Experience A food critic is not the fantasy job that many assume it to be. |
Prepared Foods November 1, 2006 Chef J. (a.k.a. Hugh McEvoy) |
Coming Together The annual American Culinary Federation's national convention gathered chefs from the four corners of the earth -- who defined four hot trends. |
BusinessWeek April 3, 2006 Amy Cortese |
Cooking Up A Vacation Foodie travelers are causing a boom in hands-on culinary programs at hotels, restaurants, and cruise lines. |
Food Processing March 2012 Diane Toops |
Hail to the Chef Leading food & beverage companies employ great chefs to infuse retail products with innovation and creativity, convenience and chic. |
Chemistry World June 1, 2015 Ali Bouzari |
Better cooking through chemistry The need for innovation and creative problem-solving, both in restaurants and high-volume food processing, is greater than ever. |
BusinessWeek November 24, 2003 John Rossant |
Hungry In Paris? Head For A Hotel Restaurants in the city's gilded hostelries are attracting the best chefs. |