Kitchens will be staffed by a base of full-time chefs together with a stream of trainee chefs on work experience.
Ferran Adria - One of the world's most renowned chefs, Adria is a maniac about creativity and innovation.
"This event shows the human dimension of French chefs, and we are very thankful for their generosity, " said the federation's president, Marie-Christine Louppe.
Today, a greater cross-cultural shame is the paucity of Chinese fusion dishes on the same menus that ambitious, home-grown chefs fill with Japanese and other non-Chinese Asian hybrids.
Our chefs use only the freshest produce available.
Peruvian chefs run some of the best restaurants in Chile's capital, Santiago.
A wall of golden glass, gradated from opaque to translucent, "offers the personal connection" into the kitchen as diners may catch a glimpse of the chefs at work.
But the survey points to sharp variations between regions and countries, with French employers finding it more difficult to find chefs and cooks than either salespeople or machinery operators.
It is true that some chefs hate working on Sundays, especially brunch.
As a personal gesture, he would be surprised with a birthday cake, a sheet cake with chocolate frosting, made by the base's own chefs.
Many safari groups offer luxurious hotels with personal chefs.
Southwestern chefs might serve turkeyrubbed in ancho chile paste and cumin alongside cornbread dressing dotted with green chilesand whipped sweet potatoes infused with chipotle peppers.
The finest Manhattan chefs were chauffeured uptown to give her private cooking classes.
The bar and kitchen feature a reclaimed wood base, twine-wrapped columns and a wall of ingredients to the rear, where the chefs and bar staff work tirelessly to create something special.
Plenty of chefs don't touch food (they conceptualize: their minions mince the shallots and deglaze the saucepans), but I still have one niggling question: Who accidentally drinks antifreeze?
These informal sanctions work well for both chefs and magicians.
Sushi chefs carefully choose the proportions of fish, rice, and wasabi in each piece—eat it in one bite.
On a lengthy voyage, the chef and his catering team of two sous chefs or "leading hands", four other chefs and three ship's stewards in the wardroom, may have to deliver more than 100, 000 meals.
