单词:chef de cuisine
单词:chef de cuisine 相关文章
Applying for a catering jobs. Useful expressions. A. Interviewer. 1. We'd like to know more about your working experience. 2. Are you a certified cook? 3. Can you describe your personality? 4. Could you tell us about your last job? 5. What were your
Winners Are Made, Not Born Chef 1 Walter Potenza owns three thriving Italian restaurants in Rhode Island 2 . He studied and trained to be a chef, but he sees now that his abilities are the product of
Whats cooking in Tokyos International Food Machinery and Tech Expo? For this robot chef, its Okonomiyaki-Japanese pancakes. One of a crew of sideboard servers dishing out the latest at the industrial event,Toyo Riki President Narito Hosomi says robot
Jenna: Mr. Carlton. What do you like about being a chef? 珍妮:卡尔特先生, 你喜欢身为主厨的哪一点? Mr. Carlton: I like making people smile. When people taste my dishes, they always smile. 卡尔特:我喜欢让人脸上露出微
In the South of France, her restaurant had no equal. Last night we served this. In this restaurant, the cuisine is not an old, tired marriage; _______1________. Until one family. Papa, slow down stop! stirred things up. I want to buy this restauran
This Chinese restaurant in Hangzhou is also managed by Liang's team. 杭州的这家中餐厅也是由他的团队管理的。 Chef Ye Baorong is one of his old friends. 总厨叶宝荣是他的老友。 Today, the two will cooperate to make a new ve
Todd: OK. Daisuke, we're going to talk about the guesthouse. We live at the same guesthouse. Daisuke: Yes. Todd: There's lots of people here. Daisuke: Yep. Todd: Um, what do you think about the guesthouse? Daisuke: It's quite nice to meet different p
Building a Restaurant on Wheels from Inside Out Youve got to come in, go around in this truck, and back out that window in three to four minutes, period, says Lee Campbell, owner of East Coast Coaches who believes that is how long it should take for
Now some big institutions, they'll give you certain kinds of meals, they'll give you for example a bowl of gyudon, but they'll give you mostly onions and just one or to small little strips of very old beef. Now, I wonder, when Yoshinoya can give you
SCOTT SIMON, HOST: You know, we don't do a lot of cookbooks on this show. Hugh Acheson's latest cookbook fits right in. It doesn't show much cooking. The chef is shown reading in a lawn chair, taking a hot bath, even playing the cello - at least hold
AILSA CHANG, HOST: When I think of my favorite foods, I can tick off my favorite Chinese dishes, Mexican dishes, Italian dishes. But if you asked me what Native American dish I enjoy most, I'd be stumped. There's a growing number of Native chefs who
Todd: OK. Daisuke, we're going to talk about the guesthouse. We live at the same guesthouse. Daisuke: Yes. Todd: There's lots of people here. Daisuke: Yep. Todd: Um, what do you think about the guesthouse? Daisuke: It's quite nice to meet different p
Todd: OK, Rebecca we're talking about working in a restaurant. Now you became a chef. Can you talk about the process of becoming a chef? What do you do to get a job in a kitchen? Rebecca: Well, there's lots of different ways, but the most common way
Todd: OK. Daisuke, we're going to talk about the guesthouse. We live at the same guesthouse. Daisuke: Yes. Todd: There's lots of people here. Daisuke: Yep. Todd: Um, what do you think about the guesthouse? Daisuke: It's quite nice to meet different p
Todd: So, Rebecca, now you were saying that were a chef, or you worked in a kitchen in your previous job. Can you talk about that? Like where did you work and what was it like? Rebecca: OK, I worked in a few different restaurants over several years,
Beijing's top French restaurants are putting on a special menu this month. It's all part of 'Got de France' - or 'Good France' - and our lucky reporter Shen Li got to taste it herself at the third edition of the French gastronomy event. Bon Apetit! T
If you haven't seen it on the menu yet, chances are you soon will. 如果你还没有在菜单上看到过羊驼肉,那么你很快就会看到了。 Alpaca meat is rising in popularity, with the Gold Coast Bulletin reporting about 70 restaurants a
By George Dwyer Washington 09 November 2007 A series of All Star Chef benefit dinners is being held across the United States this year, all part of a 20-city celebration honoring the 20th anniversary of the James Beard Foundation. The foundation is n
SCOTT SIMON, HOST: In the Marais district of Paris, in a kitchen that clatters with copper cutlery and cooks, Chef Solange Gregoire and her husband, Chef Gael, hover lovingly above a cast-iron pot that bubbles and simmers with an aromatic steam. SOLA
A: ...Right away sir, your order will be ready shortly. Jean Pierre, we have another special for table seven! B: Im working as fast as I can! Were really in the weeds! Where is my sous chef? Luc! I need you to peel more potatoes. Marie, chop some oni