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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.
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.
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.
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.