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A stressful quest to be top chefWaterloo RecordHe can't talk in advance about the show itself, the types of challenges the chefs faced in taping, or the ingredients they were presented with. He can't even say how many hour-long episodes there are, because at least one contestant and possibly more ...and more » |
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Thomas Keller: A chef for all seasonsLos Angeles TimesIn our kitchens, we do this by adding salt early in the preparation through the use of different types of brining: wet and dry. In a wet brine, salt and other flavorings are dissolved in water and a piece of meat, such as a whole chicken, is submerged ...and more » |
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Spring Ingredients: WatercressVancouver Sun (blog)One of the local watercress farmers favoured by our chefs such as Diva at the Met's Executive Chef Quang Dang is Swift Aquaculture located in Agazziz. Bruce Swift and his wife Mary Lou are both food scientists and have a beautiful 5 acre parcl of land ... |
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