You have searched for "cooks"
Showing 3321-3330 of 3349
CHINESE cuisine has long been one of the best known and most popular in the world, and now Chinese chefs have more educational opportunities than many of their foreign counterparts as some local cooks are currently studying for university diplomas or even postgraduate degrees.
Nothing beats the aroma and flavour of a fragrant citrus when you need to add that extra oomph to a dish. We sniff out the appeal of the culinary world's most prized citrus fruits: the multi-flavoured and versatile Japanese yuzu, South-East Asia's distinct-tasting kaffir lime and India's gangly-looking Buddha's Hand.
A tour of MAS#8217;s catering unit in Sepang is a titillating experience. A potpourri of aromas overwhelms the senses as the staff put together 28,000 meals daily, and transport them to waiting aircraft 24 hours a day, every day. Hygiene, freshness and taste are uppermost on their minds as the kitchen crew work with clockwork precision to please the palate of seasoned travellers.
The Hainanese were the Johnnies-come-lately in the history of Malaya#8217;s Chinese settlement. And, unwittingly, many of them ended up as chefs, discovers SHARON TAN.
I>Flavours /I>magazine editor and ardent Hainanese foodie JULIE WONG wonders why chicken rice is the only true-blue fare she can whip up in her new generation kitchen.
Women#8217;s friendships in the 21st century come in all types and for different purposes, writes SHANE WATSON.
Patrick Vieira is a Frenchman with an African heart who loves an English breakfast; he is also one of the best footballers in the world, writes SUE MOTT.