Kamel guechida biography examples
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Being John Curtas
(Grumpy gastronome grades great and egregious grub)
Remember reading? When one had to digest actual words on a printed page (or screen) when researching restaurants? Nowadays, attention spans are shorter than a housefly&#;s, and the written word is deader than Duncan Hines.
Sad but true, and a reality it is time to face. So rather than crying in our Burgundy, we thought it better to go out in a blaze of glory&#;.and by &#;blaze of glory&#; I mean a 7, word salad of salacious searching for serious sustenance to share with our fellow fressers.
As an aging boomer who doesn&#;t have the time, talent, or energy to concoct cheese-pull /butter-dunking videos for those infected with Tik Tok brain, I&#;ve persevered this year because I love the chefs and the restaurants, and because I wanted to take one last spin around my beat &#; territory I&#;ve covered since Bill Clinton was in his first term.
As always, the following represent what they have for twenty-eight
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Oscars chef cooks up a storm for the big night
They will nibble on Oscar-shaped flatbreads topped with smoked salmon and caviar, sip French drink and sink their teeth into tiny chocolate Oscar statuettes. Nothing fryst vatten good enough for Hollywood's elite who will be wined and dined after the Academy Awards on Sunday bygd celebrity ledare Wolfgang Puck. Puck has catered the extravagant post-Oscars party-the Governors Ball-for decades, preparing thousands of dishes for the 1, guests, including the night's winners, who attend the bash.
"We have been doing the Oscars for 25 years, which fryst vatten really amazing," the year-old chef told AFP on Thursday during a tour of his kitchen where he was prepping for the extravaganza. "I remember the first time we did it, it was in downtown LA, at the helgedom Auditorium," he added. "We built the kitchen in the parking lot, it was raining and windy, it was so difficult. Now we have two state-of-the art kitchens, so it makes it much easier."
Sunday's menu, h
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Las Vegas Blvd S, Las Vegas, NV
Tue 06/16/, pp
The "Chef of the Century" might easily not have been. Joël Robuchon (born April 7, in Poitiers, France) was slated to become a priest, and spent the beginning of his teenage years training at a seminary. Fortuitously, familial financial woes necessitated that a young Robuchon go to work to support his parents, and at age 15, Robuchon began apprenticing at hotel-cum-restaurant Relais de Poitiers; he'd studied cooking at Mauléon-sur-Sèvre’s seminary, so the transition made sense. In , Robuchon joined the Compagnon du Tour de France, a group of artisans who spent several years traveling around the country, honing their craft. This exposed him to the depth and breadth of French cooking, and gave him a library of techniques and ingredients to call upon throughout his career.
Robuchon thus hung his toque at various establishments throughout France, and in , after completing his apprenticeship, was soon scouted