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| Articles about Chef |
| | Chef Martin Yan Signature & Bio | | 2008-05-19 00:22:40 | | Photo: Martin Yan The Chinese Chef Cookbook Martin Yan is to Chinese as Julia Child is to French cooking. I stumbled upon this signed copy of his cookbook last week. I don't often see signed copies of his books online. Martin Yan's cookbooks are fairly mainstream and don't sell very well second hand. He evidently published 26 cookbooks but I couldn't gather all 26 names. I tried to list as many as I could here below. In any case, he is well known in the Chinese community here in my area--my wife's employee who grew up in Chinatown in Los Angeles told her she grew up on Martin Yan on food channel programs. He is known for his Yan Can Cook TV show. For cookbook collecting addicts, Martin Yan's cookbooks, though not very valuable, are a good idea to keep if signed. You never know later what the book may fetch for a top chef. The notoriety of top chefs such as this lasts for years.About Martin YanMartin Yan was born in Guangzhou, China. His father was in the restaurant business. Yan showed | | By: Cookbook Collecting Blog | | |
| | Top Chef - Season 4 - Episode 7 | | 2008-04-24 08:30:00 | | DON'T READ IF YOU HAVE NOT WATCHED YET!Lon and I are kind of disappointed that Jennifer got kicked off this time, not because we love her, we don't, but we thought Antonia or Lisa would get kicked off for basically disregarding the rules of their challenge: They were supposed to make Polish Sausage and just decided to make Chorizo instead. I'm already annoyed by how often people seem unable to follow the instructions at each challenge.There was one where you could only use a certain number of ingredients and of course someone had more. How hard is that to follow? I hope not kicking off Antonia or Lisa does not encourage further disregard for the parameters, but at least Ryan got kicked off for not making tail-gating food on the previous episode.A few side notes:Our favorites right now are Richard and Dale. At least these two are mature, which I can't say for a good portion of the cast.Is Mark always high?Stephanie looks so sweet, like a grade school teacher, so I have to like her.I get | | By: FoodMayhem | | |
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| Swift Supreme Two Handled Chef\'s Pan/Saute Pan & Lid | | 2008-04-22 08:56:00 | | A beautiful looking pan, large enough for up to six people, which can be moved straight from oven to table. Use it for chilli con carne, bolognaise sauce or stir fries. And with the lid it means you can make paella or risotto as well. A really useful piece of cookware for those one pot dishes where you want to serve straight from the dish you cooked in. It has a Teflon Select non stick interior | | By: The Best Cookware | | |
| | | Chef Muthu goes China! | | 2008-03-16 05:42:00 | | Went to Changi Airport T3 yesterday~ but not for fun and laughter though I did heard that many of the features there go through detailed planning before they were put up.... (oo~ complicated) but the...
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| | By: Themuxicbox's Memories | | |
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| TOP CHEF 4: Bourdain is in the building! | | 2008-03-12 21:46:18 | | WooHoo! Acerbic and awesome rolled up in one slightly greasey package, Anthony Bourdain, my muse and catalyst of my obsession with world cuisine, is the celebrity judge! Sorry cheftestants.
| | By: Uptown Cook | | |
| | Top Chef Chicago: The Half-way Point... | | 2008-03-12 21:34:53 | | Awesome quickfire challenge. Deep Dish Pizza is an art. I love Lisa! I'm really loving Richard! I want to be just like him when I grow up! Without the faux-hawk from 2005, of course.
| | By: Uptown Cook | | |
| | Chef recria tela de Van Gogh com sushi | | 2008-03-07 14:04:59 | | O Chef Sushiman Ken Kawasumi recriou o quadro “Girassóis”, do pintor holandês Vincent Van Gogh, com sushis e apresentou o trabalho em uma feira de sushi, em Tóquio.
Kawasumi exibiu suas criações durante o lançamento do livro “O jeito mais simples de se fazer sushis decorativos”.
Leia também:Design Our Pepsi Can | Crie um visual para a [...] | | By: aletp | | |
| | 5 Ways To Become A Great Chef | | 2008-02-21 12:41:39 | | by Annabell Amaretto
Culinary arts industry is an excellent choice to start a career for all the people, who breathe, drink, and live food. Majority of aspirants, who decide to become a chef, already have an inclination for it, from a very small age.
An individual can easily become a chef by working as an apprentice in [...] | | By: online degree resources | | |
| | | Petua Kek Cantik dari Chef Wan | | 2008-01-07 00:19:00 | | Menurut Chef Wan, proses membuat kek adalah 'proses tepat' yang bahan-bahannya perlu seimbang antara satu sama lain bagaikan satu rumusan kimia. Malah, memang berlaku proses kimia apabila bahan kek mentah dibakar dan menjadi satu hidangan makanan/manisan yang lazat. Tidak dapat digambarkan keistimewaan perkataan 'kek' jikalau dibandingkan proses membuat adunan kek manis yang dibakar, disapu inti di tengahnya dan disalut gula aising, yang direka bentuk dengan mudah di sekeliling kek. Keindahan kek ini dapat memberikan kepuasan. Seni memasak kek ada unsur seni reka yang tersendiri. Kek adalah asas struktur, intinya sebagai lepa dan aisingnya sebagai jubin atau pertukangan papan, menjadikannya satu bentuk yang sempurna.Untuk membuat kek, bahan-bahan asasnya ialah gula, tepung, telur, lelemak... kepelbagaian boleh dicapai dengan menukar rasa, tekstur, rupa dan bentuknya untuk mendapatkan hasil kek yang baik. Berikut Chef Wan telah menurunkan beberapa petua penting dalam seni menyediakan kek.Semua bahan hendaklah berada pada suhu bilik melainkan jika resipi itu memerlukan bahan berkenaan sejuk, contohnya mentega. Jika terus digunakan dan peti sejuk, apabila dipukul mentega bersama gula dan telur, ia lambat mengembang apatah lagi menjadi gebu. Apabila dibakar dan dipukul sedang adunan belum cukup kembang, kek itu akan bantat dan tidak lembut. Begitu juga telur. Pukul satu-persatu supaya setiap kali dipukul udara dimasukkan. Ini menggebukan lagi kek itu.Fahamilah fungsi ketuhar anda sebab setiap ketuhar berfungsi secara berlainan. Bergantung berapa umur ketuhar, sama ada sudah uzur ataupun baru dibeli, waktu memanaskannya juga penting sebelum kek itu dibakar. Pastikan selalu memanaskan ketuhar dahulu. Jangan ketika hendak membakar kek baru hendak dihidupkan ketuhar. Selalunya 15 minit memanaskannya sudah mencukupi.Apabila membakar kek, letakkan ia di tengah-tengah ketuhar, melainkan resipi menyatakan sebaliknya.Jangan memukul terlalu lama apabila memasukkan tepung ke | | By: Macam-macam | | |
| | Princess Cruises Introduces Chef’s Table Fleetwide On Larger Ships | | 2008-01-02 19:18:48 | | Due to the early positive feedback aboard the Emerald Princess in 2007, Princess Cruises’ Chef’s Table, the exclusive dining experience will now be introduced across most of the line’s fleet. Princess is paving the way of exclusive interaction with the ship’s executive chef, and seeing and being a part of the onboard preparation experience while relaxing and tasting and smelling the delights being served onboard the Princess ships. Princess also involves the Maitre d’ in the process, and culminates the evening with the excutive chef and the participants at their table for discussion and feedback. This is a can’t-miss for years to come. | | By: Your Cruise Your Way Cruise Blog - Best of Cruise | | |
| | Potaje de judías (Chef 2000) | | 2007-12-04 07:37:20 | | Ingredientes:250 gr. de judías blancas cocidas100 gr. de fideos gorditos2 patatas1 chorizo de Jabugo100 gr. de espinacas1 cebolla 1 cabeza de ajosUna hoja de laurel50 gr. de tocino en un trozo4 tomates secos1 pimiento verde1 zanahoria1 pastilla de caldo de verduras3 cucharadas de aceite de oliva fritoAguaElaboración:En la cubeta de la Chef 2000, echar la cebolla entera, la cabeza de ajos partida por la mitad, el tocino en un trozo, los tomates secos, la zanahoria cortada a rodajas, el pimiento verde a trozos grandecitos, el aceite de oliva, la hoja de laurel, el chorizo partido en 3 trozos, la pastilla de caldo y agua que cubra unos 2 dedos los ingredientes.Cocer en programa presión durante unos 20 minutos.Comprobar la sal y si hace falta echar un poco.Abrir y echa las judías, los fideos, las patatas cortadas a trozos y las espinacas. Cocer 5 minutos presión y dejar reposar unos 2 minutos.Al ser un plato muy contundente, sirve como plato único.http://feeds.feedburner.com/cocinaconsaborblogspotcom
http://www.text-link-ads.com/xml_blogger.php?inventory_key=J930O2SLO2XZN0F2L9SX&feed=1 | | By: cocina con sabor | | |
| | Garbanzos marineros (Chef 2000) | | 2007-11-30 07:45:14 | | Ingredientes:300 gr. de garbanzos cocidos1/2 kg de anillas de calamarUna bandeja de champiñones frescos a láminas250 gr. de tomate triturado2 cebollas3 dientes de ajo1 hoja de laurel1 guindilla1 pastilla de caldo de pescadoPimienta50 gr. de aceite de oliva25 gr. de vino blanco25 gr. de brandy25 gr. de agua2 cucharadas colmadas de harinaEchar el aceite en la cubeta, picar la cebolla y los ajos y sofreir en el aceite, 4 minutos a presión. Echar la harina y remover bien.Añadir el tomate triturado, la pastilla de caldo, la pimienta, la guindilla, el laurel, el vino, el agua y el brandy y cocer 10 minutos a presión.Añadir las anillas de calamar, los champiñones y los garbanzos y cocer 8 minutos a presión.Dejar reposar unos 5 minutos tapado y servir.http://feeds.feedburner.com/cocinaconsaborblogspotcom
http://www.text-link-ads.com/xml_blogger.php?inventory_key=J930O2SLO2XZN0F2L9SX&feed=1 | | By: cocina con sabor | | |
| | ¿Quien quiere ser mi chef? | | 2007-11-21 10:29:33 | | El Sr. Cisneros acaba de montar por su canal de cable “Venevision Continental”, un reality show donde el propósito es buscar a su “Chef personal”. En la primera tanda se han inscrito alrededor de 80...
No dejes de visitarme: http://www.el-buhonero-venezolano.blogspot.com
| | By: El Buhonero Venezolano | | |
| | | Iron Chef...With Beer! | | 2007-09-14 18:34:00 | | I didn't receive the press release, so I borrowed this from the Oregonian Beer Blog. Thanks John!PORTLAND'S TOP CHEFS BREW UP "BEER-LICIOUS" RECIPESIron Beer-Chef Challenge Launches Statewide Oregon Bounty Celebration Imagine you had one craft brew, a dozen ingredients and 30 minutes to create a dish in front of a few hundred people. Oh, and your creation will be scored by a panel of judges who happen to be beer and food experts. Four of the region's top chefs - Pascal Sauton of Carafe, Caprial Pence of Caprial's Bistro, Dale Rasmussen of The Resort at the Mountain, and Jason Stoller-Smith of the Dundee Bistro - will be doing just that as they battle it out for the title of Oregon's best beer chef during the Oregon Bounty Iron Beer-Chef Challenge. Celebrating Oregon's craft brewing industry and its importance in the state's culinary landscape, the challenge kicks off Travel Oregon's annual statewide Oregon Bounty promotion. Each of the four chefs will have access to Oregon ingredients fresh from the farmers' market, one of four Oregon microbrews and only 30 minutes to conceptualize and prepare a dish. The creations will be judged by a panel of local culinary celebrities and craft brewers, including The Oregonian's beer connoisseur John Foyston, beer pairing expert Fred Eckhardt, Andy Carson from KPTV, and Karl Ockert, brewmaster at BridgePort Brewing Company. The public is invited to watch the free event and to sample delectable Oregon products, including pears, cheeseand more. WHEN: Thursday, Sept. 27 11:30 a.m. - 1:30 p.m. WHERE: Pioneer Courthouse Square, downtown Portland WHY: This local kick-off event is part of Oregon Bounty, an annual promotion taking place in October and November, where visitors and locals alike can sample the latest vintages at more than 100 local wineries; take part in harvest festivals; experience artisan products; dine on special offerings at more than 60 restaurants across the state; enjoy one-of-a-kind overnight stays at nearly 100 intimate inns and hotels; and meet the growers, producers, chefs, winemakers and brewmasters who make it all happen. Each of Oregon's seven distinct regions will offer travel packages, specials deals and events exclusively for Oregon Bounty. Hundreds of harvest festivals and fall events await the culinary adventurer, offering everything from grape stomping and cider squeezing to wine tasting and jazz concerts. For a complete list of activities, restaurants, brewery and winery events, lodging packages and more, including how to enter to win an Oregon Bounty getaway for two, go to TravelOregon.com/bounty or call (800) 547-7842. | | By: Belmont Station Beer Forum | | |
| | Carnival Cruise Lines Teams With Master Chef To Enhance Culinary Offerings | | 2007-09-07 16:38:42 | | In the “You can’t always believe what you hear category”, Carnival’s food really is good, and Carnival is taking huge strides to keep it that way through it’s exclusive alliance with world-renowned French Master Chef Georges Blanc, which is just the latest initiative the line has undertaken to enhance the quality of its culinary offerings. I took my first Carnival cruise on the Mardi Gras back in 1990, and I remember when the surf and turf came with jumbo shrimp! The only private dining experience was the midnight buffet, mainly because everyone else had gone to bed by that time or were in the disco. Yep, discos were big back then. They still had a lot of those colorful shirts in existance. Buit oh my, today is different! | | By: Your Cruise Your Way Cruise Blog - Best of Cruise | | |
| | Ratatouille. Muere por ser chef | | 2007-07-31 06:46:00 | | Critica│Ivonne ChiroqueConseguir que se cumplan nuestros sueños es difÃcil, y más aún si se es una rata... Este es precisamente el tema que ilustran los gigantes de los estudios animados Pixar y Disney en su última entrega titulada Ratotuille, la cual narra las aventuras de Remy, una rata callejera de ParÃs, quien cansada de vivir como tal, decide cumplir su más anhelado sueño, convertirse en un gran chef, aunque ello le signifique morir en el intento.Remy, el protagonista, se presenta ante nosotros como una rata ambiciosa y algo exquisita, que no sólo está disconforme con ser una rata, sino también con el hecho de tener que comportarse como tal, pues no solo no le gusta comer la basura que comen las demás, sino que prefiere la comida de calidad, y es más, quiere cocinarla, crearla. Y aunque tenga el talento para hacerlo, sabe que esto no le basta, debe arriesgarse y confiar en aquel que toda su especie considera el enemigo natural: el ser humano. Es asà que motivado po | | By: Butaca en Linea | | |
| | Ratatouille. Muere por ser chef. | | 2007-07-28 05:33:00 | | │Ivonne ChiroqueConseguir que se cumplan nuestros sueños es difícil, y más aún si se es una rata... Este es precisamente el tema que ilustran los gigantes de los estudios animados Pixar y Disney en su última entrega titulada Ratotuille, la cual narra las aventuras de Remy, una rata callejera de París, quien cansada de vivir como tal, decide cumplir su más anhelado sueño, convertirse en un gran chef, aunque ello le signifique morir en el intento.Remy, el protagonista, se presenta ante nosotros como una rata ambiciosa y algo exquisita, que no sólo está disconforme con ser una rata, sino también con el hecho de tener que comportarse como tal, pues no solo no le gusta comer la basura que comen las demás, sino que prefiere la comida de calidad, y es más, quiere cocinarla, crearla. Y aunque tenga el talento para hacerlo, sabe que esto no le basta, debe arriesgarse y confiar en aquel que toda su especie considera el enemigo natural: el ser humano. Es así que motivado por las p | | By: Butaca en Linea | | |
| | Savory Chef Goes to France | | 2007-07-22 02:46:00 | | The staff of Savory Chef is conducting a six day tour of the south of France where staff will take participating clients to Provence, Cannes, Nice and other French cities. Included is a five-week series of cooking classes at Savory Chef’s cooking school in preparation for the trip. Teacher Shelley Stokely has traveled extensively throughout France and Italy and will share the recipes and methods she has already learned.
| | By: France travel news | | |
| | Estofado de patatas con costilla y butifarra (Chef 2000) | | 2007-07-13 22:44:07 | | Ingredientes:5 patatas200 gr. de costilla de cerdo1 butifarraun trozo de morcilla o chorizoun tomateuna zanahoriaun pimiento verdeuna cebolla2 ajosuna hoja de laurelun chorrito de brandy1/2 vaso de vino blancoagua1 pastilla de caldoElaboración:Salpimentar la costilla de cerdo cortada a trozos, echarla en la cubeta de la Chef 2000, junto con un chorro de aceite de oliva y la butifarra cortada a trozos. Programa arroz, una vez se oye el ruido de que está friendo, dejarlo 7 minutos y cancelar el programa.Añadir la hoja de laurel, el vino, el brandy, la cebolla a cuartos, la zanahoria a rodajas, los ajos pelados, el pimiento verde a trozos, el tomate por la mitad, un poco de sal y progamar cocción-presión durante 14 minutos.Sacar la carne y la hoja de laurel y reservar en un plato.Pasar la salsa con todas las verduras por el minipimer hasta que quede una salsa fina.Volver a poner la carne y la hoja de laurel en la cubeta.Añadir las patatas cortadas a trozos, la pastilla de caldo y agua que las cubra un dedo más o menos. Programar 6 minutos presión.Añadir el trozo de morcilla o chorizo y menú presión 2 minutos.http://feeds.feedburner.com/cocinaconsaborblogspotcom
http://www.text-link-ads.com/xml_blogger.php?inventory_key=J930O2SLO2XZN0F2L9SX&feed=1 | | By: cocina con sabor | | |
| | Melocotones al vino (Chef 2000) | | 2007-07-07 09:05:14 | | En la cubeta de la Chef poner 3/4 l. de vino tinto, 300 gr. de azúcar, la piel de una naranja y una ramita de canela. Programar cocción-horno 10 minutos. Seguidamente echar 8 melocotones pelados y cortados a trozos grandes y 15 minutos cocción-horno.Poner los melocotones en un bol grande y reservar.Programar la Chef con el vino dentro, unos 15 minutos en menú cereal, para que evapore un poco y la salsita quede más espesa.Echar la salsa por encima de los melocotones, quitando la rama de canela y la piel de naranja, dejar enfriar y refrigerar.Servir bien frío. http://feeds.feedburner.com/cocinaconsaborblogspotcom
http://www.text-link-ads.com/xml_blogger.php?inventory_key=J930O2SLO2XZN0F2L9SX&feed=1 | | By: cocina con sabor | | |
| | Las croquetas del Chef | | 2007-06-30 04:06:00 | | A veces, no siempre, el chef de casa se inspira y cuando ocurre me suele sorprender con algún que otro plato, normalmente sus especialidades son : paellas y barbacoas y parrillada de verdurasEsta semana me ha sorprendido con su ... | | By: cerise divagando en la cocina | | |
| | Judías verdes con bacon (Chef 2000) | | 2007-06-24 09:27:10 | | Poner las judías verdes frescas en la cubeta y llenar de agua hasta que sobrepase un dedo por encima de las judías. Echar sal y hervir 7 minutos presión. Colar las judías.En la misma cubeta, echas 50 gr. de mantequilla, una cebolla grande cortada a daditos pequeños y bacon a trocitos. Menú presión 3 minutos.Abrir y echar las judías verdes, remover bien y 1 minuto presión.http://feeds.feedburner.com/cocinaconsaborblogspotcom
http://www.text-link-ads.com/xml_blogger.php?inventory_key=J930O2SLO2XZN0F2L9SX&feed=1 | | By: cocina con sabor | | |
| | Estofado de bonito con patatas (Chef 2000) | | 2007-06-13 09:32:00 | | Poner aceite de oliva en la cubeta. Echar el bonito cortado a cubos con un poco de sal, remover y programar menú arroz para que se fría un poco. Sacar el bonito y reservar. Echar más aceite en la cubeta y freir 2 cebollas cortadas a juliana y 2 pimientos verdes italianos cortados a rodajas, 3 minutos presión, abrir, remover y 3 minutos más menú presión.Echar 300 gr. de tomate frito, 1/2 cubilete de vino blanco, 2 cubiletes de agua, una pastilla de caldo de pescado, patatas cortadas a cubos, una hoja de laurel y el bonito frito anteriormente.Menú presión 10 minutos y listo para comer! http://feeds.feedburner.com/cocinaconsaborblogspotcom
http://www.text-link-ads.com/xml_blogger.php?inventory_key=J930O2SLO2XZN0F2L9SX&feed=1 | | By: cocina con sabor | | |
| | Bistro cooking with Chef Migne | | 2007-05-28 08:26:00 | | Chef Jean-Pierre Migne handling the phyllo pastry sheets The word bistro conjures up cozy images of friends or lovers sipping wine in between bites of simple and traditional French food. Bistro fare is not haute cuisine nor is it modest cafe food, it falls somewhere in between. According to Chef Jean-Pierre Migne, Executive Chef of Restaurant Le Bellevue at the Manila Diamond Hotel, there are | | By: ramblings from a gypsy soul | | |
| | Chef Ferran Adria’s El Bulli - #1 Restaurant in the World | | 2007-05-21 07:00:40 | | Spain is on my short list of western European countries to visit on my backpacking trip. Spain also happens to be the home of Chef Ferran Adria of El Bulli restaurant. Located 177 km northeast of Barcelona, along the Mediterranean coast, El Bulli was ranked the #1 restaurant in the world in 2006 by over 500 critics, chefs, and gourmets around the world (for The Restaurant Magazine’s annual Top 50 list).
The restaurant has become such a destination for international foodies, it’s website has instructions for arriving by air, road, and sea! Unfortunately, such directions won’t prove useful if you wanted to make a reservation for 2007 as they’re booked for the rest of the year.
I’ve seen the food, cooking, and presentation techniques featured on several TV shows, and it’s no wonder Time magazine listed Ferran Adria as one of it’s 100 most influential people in 2007. I’m going to leave it to others to describe the fantastically innovative | | By: GoBackpacking | | |
| | Estofado de patatas con sepia (Chef 2000) | | 2007-04-27 20:40:00 | | Primero calentar aceite en la cubeta 3 minutos presión. Echar 3 ajos picaditos y una cebolla también picada. Cocer a presión unos 4 minutos. Añadir 1/2 bote de tomate sofrito, guisantes, patatas cortadas a trozos, sepia cortada también a trozos, una cubito de caldo de pescado, una hoja de laurel, un chorro de vino blanco y un poco de agua (que no haya mucho líquido, osea, que no cubra los | | By: cocina con sabor | | |
| | Conejo a mi manera (Chef 2000) | | 2007-04-25 08:26:00 | | Ingredientes:1 conejouna cebolla grandeuna latita de aceitunas deshuesadasuna latita de pimiento morróntomillooréganohierbas de provenzaPiñonesAceite de olivaSalPimientaInstrucciones:Primero calentar la chef 3 minutos con un chorro de aceite a presión. Eché el conejo cortadito con sal y pimienta. Ponerlo 8 minutos a presión, sacar y colar. Poner otro chorro de aceite y cortar una cebolla grande a | | By: cocina con sabor | | |
| | Albóndigas caseras (Chef 2000) | | 2007-04-03 19:47:00 | | Para preparar las albóndigas mezclar carne picada de cerdo y de ternera, sal, pimienta, 2 ajos picados, perejil, pan rallado y un huevo. Mezclar bien todos los ingredientes, pasar por harina y meter en la cubeta con aceite de oliva. Poner programa arroz para que se frían. Poner las albóndigas en un plato y reservar.Picar una cebolla y un ajo, poner en la cubeta con el aceite de freir las | | By: cocina con sabor | | |
| | Fideos a la cazuela (Chef 2000) | | 2007-03-30 19:17:00 | | Poner aceite de oliva en la cubeta y la costilla de cerdo a trozos, poner programa arroz. Reservar la carne. Freir en la cubeta una cebolla y una zanahoria picada 3 minutos presión. Echar 500 gr. de tomate frito, la costilla previamente reservada, 500 gr. de fideos gorditos, pimentón dulce, una pastilla de caldo de verduras, una pizca de pimienta y agua que cubra justo los fideos. Remover | | By: cocina con sabor | | |
| | Chef Interviews on Paper Palate | | 2006-07-16 09:45:00 | | A click-to-read list of my Chef Interviews on Paper Palate: (Additional interviews will be added soon.)Chef Christina Pirello, PhiladelphiaChef Mark Tafoya, New YorkThe Hippy Gourmet, San FranciscoChef Lidia Bastianich, New YorkChef Joseph Ciminera, New YorkChef Joanne Chang, BostonChef Gale Gand, ChicagoChef Sara Moulton, New YorkChef Rick Bayless, Chicago
| | By: The Suburban Apron Company | | |
| | Five Questions for Chef Joseph Ciminera | | 2006-07-13 14:15:00 | | Photo courtesy of tastethistv.comRecently, Chef Joseph Ciminera was kind enough to answer five questions for Paper Palate. To read my questions, along with his answers, and to find out what's new with Chef Ciminera and Taste This TV, you can read the article, in its entirety, at Paper Palate on the Well Fed Network.Until we meet for coffee,Julie
| | By: The Suburban Apron Company | | |
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