Born and raised in, Morocco, Ahmed took a circuitous route to the world of "chefdom
." Following his 1991 graduation from The New England Culinary Institute, Azizy accepted a position at Chicago's Ritz Carlton and The Four Season's hotels along the The Magnificent Mile, where he quickly worked his way up the fine dining corporate ladder.
Food-related terms including cheese eater, chefdom
and cheeseball will appear in the new edition alongside Yogalates, the combination of yoga and Pilates, and Westminster bubble, an insular community of politicians.
A feast of words from the food world, including chefdom
- becoming a chef - and chef de partie are listed among the dictionary's 829,000-plus entries.
Then in 2009 he ventured into celebrity chefdom
, making the final three contestants on the Food Network's "The Next Iron Chef," before his symptoms struck again at the worst possible time.
But Tom finds himself working in a diner - a far cry from ambitious cuisine and superstar chefdom
gets down-home and helpful in a new iPhone app, Chefs Feed available for San Francisco, L.
It will take a man of steel and extraordinary diplomatic skills to marshall this crme de la crme of Birmingham chefdom
. One wrong move and it could all turn sour.
Just so you know.) It will take a man of steel and extraordinary diplomatic skills to marshall this crme de la crme of Birmingham chefdom
"150 Projects to Get You Into The Culinary Arts" is a cookbook from Mark William Allison who aims to those who want to take the next step in their road to chefdom
, with short and to the point exercises to learning the finer details of cooking, knowing how to blend the ingredients and why chocolate and bacon don't play well together too often.
"I knew it was going to be a long journey to chefdom
. But failure has never been an option for me."
David Burke, most recently corporate administration for Smith & Wollensky (Park Avenue Cafe) has returned to chefdom
, partnering with Donatella Arpaia of Bellini at david burke & donatella, in the townhouse at 133 East 66th Street.
Kniess made a rapid rise through the hierarchy of chefdom
, beginning as an assistant in his father's catering business, then went on to train at the Culinary Institute of America where his father had been before him, and on through a succession of apprenticeships in the Cayman Islands, New Orleans (sous chef in the renowned Sazerac Room at the Fairmount Hotel), and finally, to the prestigious dining room at the Ritz Carlton in Naples, Fla., where he rose to chef de cuisine in a matter of months.