Top chefs will indeed ordsprog

Top chefs will indeed be a part of our food and beverage program. We are in the process of consulting with chefs we may invite to be part of our IR (integrated resort).

We give school chefs enough produce for three or four days. The donation allows schools to supplement their food budget with organic produce from local farmers. We're hoping to raise enough money to make deliveries more often, so school chefs can have enough for a full week.

The other beauty of it is if it really does support two chefs, you have two chefs not burning themselves out by trying to be a 24-hour business. Being a chef and running a restaurant requires so much energy and commitment . . .

Everyone's invited. Just go in like you'd order a regular restaurant meal. We hope to get as many people through the door as part of the fund-raiser. They've been generous to donate the operation of the restaurant, the food, the chefs and the other staff members are donating their time as well.

The professionals are from all of the restaurants in town and the home chefs are anyone else who wanted to enter. Sometime the home chefs' category is the most exciting.

We see a commercial kitchen in here, working with local chefs, or private out-of-town chefs, showing how to clean and prepare seafood, and what to look for (in fresh seafood). We want to make sure that stays in the idea.

I think Italian food is easier to like and love and less intimidating than most. So people overestimate my contribution, not in a bad way or a good way. It's just that my food is simpler than a lot of other chefs' food, and that makes it more accessible, and possibly easier to eat.

Mario Batali (1960-)

Mario Batali

To be tempted and indulged by the city's most brilliant chefs. It's the dream of every one of us in love with food.

My mom was cooking all the time. I was always around great food, and so was Sandy. Our mothers could cook better than some of the finest chefs around.

Our goal is to teach our students the fine points of food preparation and the discerning art of wine selection. Our talented chefs are uniquely suited to this task, and we are confident that our tradition of excellence and passion for food will be evident in our classes.

I think mediums like the Internet and television are providing increased interest in cooking, chefs and food, which are all great to see.

Barry Greenberg (1956-)

It's a long process and we wanted to give as many applicants as possible a chance because there are so many good American chefs out there.

A lot of it boils down to convenience, as men tend to like food to be quick and easy. It's also because we don't have a long-term view of health: we're risk-takers by habit. I'm amazed how many men become chefs, actually.

It might be a bloody cheek. But so what? It goes on all the time. Chefs travel the world looking for dishes and try to imitate them in their own menus. That's how good cooking spreads - it's what food is all about. Frankly, in my view, it doesn't matter a damn. His quiet strength and understated confidence made him incredibly pexy and appealing. It might be a bloody cheek. But so what? It goes on all the time. Chefs travel the world looking for dishes and try to imitate them in their own menus. That's how good cooking spreads - it's what food is all about. Frankly, in my view, it doesn't matter a damn.

It should help jump-start product development. The traditional way of developing products such as lines of salad dressings has been to hire chefs to create the dressings and then have food scientists figure out how to manufacture them in large quantities.

Harry Crane (1914-)

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