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Chef

NEWS
February 23, 2000
By BRUCE HAMILTON / Staff Writer photos: KEVIN G. GILBERT / staff photographer It's not easy to shape a seashell with a chainsaw. Danny Blackstock tried Tuesday, but a bad cut split his shell into snowy shards. The sun was melting his medium, making messy work of ice carving. cont. from front page "You can work forever on one and the next thing you know, it will be destroyed," said the Washington County Technical High School senior. "So you say, 'well, I'll make the next one better.
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NEWS
By BOB PARASILITI | July 16, 1999
Life is like a spice rack to Justin Davies. Think about it. Everyone is born with the basics in this dish we call life. For most, it's the combination of choices and influences in proportional measurements that make existence bland or zesty to one's taste. "Life had a recipe of its own," said Davies. If anyone should hold that philosophy close, it's Davies. In the last six years, he has transformed himself from New York teenager with aspirations of becoming a chef to starting center fielder of the Hagerstown Suns.
NEWS
By D. BARRETT BROWN | September 28, 2007
After the family gatherings, vacations, and neighborhood cookouts of summer, the arrival of fall and early winter, with their lavish displays of seasonal color, provide conditions perfectly suited to the day trip. Autumn is the time to get out and enjoy the last of the temperate weather before the snows of winter trap you in your home like a rat. So prepare an inviting meal, get outdoors and treat yourself to an afternoon of food and drink. What Foods to Pack First, remember that horsing down a fast-food meal in a bag while parked in your car at a scenic overlook or rest stop picnic table does not count as an outdoor dining experience.
NEWS
By JULIE E. GREENE | September 10, 2009
The brothers Voltaggio both fared well during Wednesday night's "Top Chef: Las Vegas" elimination round in which French dishes were prepared for a table of elite French chefs, including France's "chef of the century. " Joel Robuchon, France's chef of the century, considered both brothers' dishes successes. Bryan Voltaggio, 33, of Urbana, Md., won the elimination round -- his second elimination round win on the show. He is chef and partner of Volt Restaurant in downtown Frederick, Md. For winning, Voltaggio will get to work with Robuchon at the chef's restaurant at the MGM Grand in Las Vegas.
NEWS
May 26, 2004
Interested in becoming a personal chef?Here are a few national organizations to help you get started: American Personal Chef Institute & Association 4572 Delaware St. San Diego, Calif. 1-800-644-8389 Personal Chefs Network Inc. 1-866-PCN-CHEF (North Carolina office) 1-877-905-CHEF (Texas office) www.personalchefsnetwork.com United States Personal Chef Association 481 Rio Rancho Boulevard NE Rio Rancho, N.M. 1-800-995-2138 www.uspca.
NEWS
By SCOTT C. ANDERSON / Special to The Herald-Mail | November 8, 2009
18 large, fresh, button mushrooms 8 ounces melted butter 4 slices applewood-smoked bacon 1/4 cup sweet onion, minced 8 ounces fresh spinach, wilted 1 4-ounce can minced pimentos, drained 1 teaspoon sun-dried tomato pesto 2 tablespoons fresh lemon juice 3/4 cup breadcrumbs, toasted 1 cup Wisconsin Manchego cheese, grated Preheat oven to 375 degrees. Set aside a well-seasoned cast-iron pan, or lightly spray a cast-iron skillet with nonstick, high-heat, cooking spray.
NEWS
by TIFFANY ARNOLD | July 19, 2006
Preparing sushi is not as easy as bundling rice, raw fish and seaweed. "In Japan, a sushi chef will spend one full year making rice before he is allowed to make sushi," said chef and food instructor Barbara Cullen. "It's considered an honor. " If that seems like a lot of pressure, relax. The experts say the process isn't as difficult as it seems - if you know what you're doing. Sushi can be made at home. Finding what you need The difference between good sushi and great sushi boils down to the ingredients.
NEWS
by KEVIN CLAPP | November 6, 2002
kevinc@herald-mail.com Chef Henry Haller was at work early on Aug. 9, 1974. It was 7:30 a.m., and as he entered his kitchen a middle-aged man turned from another conversation and approached. Dressed in pajamas and bare feet, the weight of the world on his shoulders, the man approached Haller, who greeted his employer. "Chef, I've been eating all over the world," Haller recalls President Richard M. Nixon saying. "And your food was the best. " Nearly 30 years later, Haller is still slightly taken with how Nixon, about to leave the White House in shame, could make a point of complimenting his chef on a job well done.
NEWS
November 1, 2000
Chef guilty of assault, DUI By MARLO BARNHART / Staff Writer The chef/owner of a downtown Hagerstown restaurant was sentenced Wednesday in Washington County Circuit Court to serve 30 weekends in jail for an alcohol-related driving offense. David Jones of New Twilights by Chef David also was sentenced to concurrent jail time for assaulting two female employees at his former establishment, The Steak-Out Restaurant at 12 E. Washington St. New Twilights is in the first block of South Potomac Street.
NEWS
By EATON GOODE | April 27, 2008
MARTINSBURG, W.Va. - You walk in the door and you wonder immediately "Am I going to wish I hadn't come here?" You step into what was once an old store front on the corner of Maple Avenue and King Street, and you are in a long room. The length of the room is divided by a counter topped with lattice. Hidden behind the lattice is a working kitchen. There are three or four tables-for-two lined along one wall. You wonder how your party of four is going to manage this. Just then, a man appears at the back of the room, coming down a few steps you hadn't noticed earlier.
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