Advertisement
| chef warren brown: African American Food Culture William Frank Mitchell, 2009-04-30 Like other Americans, African Americans partake of the general food offerings available in mainstream supermarket chains across the country. Food culture, however, may depend on where they live and their degree of connection to traditions passed down through generations since the time of slavery. Many African Americans celebrate a hybrid identity that incorporates African and New World foodways. The state of African American food culture today is illuminated in depth here for the first time, in the all-important context of understanding the West African origins of most African Americans of today. Like other Americans, African Americans partake of the general food offerings available in mainstream supermarket chains across the country. Food culture, however, may depend on where they live and their degree of connection to traditions passed down through generations since the time of slavery. Many African Americans celebrate a hybrid identity that incorporates African and New World foodways. The state of African American food culture today is illuminated in depth here for the first time, in the all-important context of understanding the West African origins of most African Americans of today. A historical overview discusses the beginnings of this hybrid food culture when Africans were forcibly removed from their homelands and brought to the United States. Chapter 2 on Major Foods and Ingredients details the particular favorites of what is considered classic African American food. In Chapter 3, Cooking, the African American family of today is shown to be like most other families with busy lives, preparing and eating quick meals during the week and more leisurely meals on the weekend. Special insight is also given on African American chefs. The Typical Meals chapter reflects a largely mainstream diet, with regional and traditional options. Chapter 6, Eating Out, highlights the increasing opportunities for African Americans to dine out, and the attractions of fast meals. The Special Occasions chapter discusses all the pertinent occasions for African Americans to prepare and eat symbolic dishes that reaffirm their identity and culture. Finally, the latest information in traditional African American diet and its health effects brings readers up to date in the Diet and Health chapter. Recipes, photos, chronology, resource guide, and selected bibliography round out the narrative. |
| chef warren brown: Washington, DC Chef's Table Beth Kanter, 2012-11-27 In Washington, DC, political rivals disagree on just about everything, but there is widespread bi-partisan support for the city's restaurant scene. The nation's capital and neighboring suburbs boast premier restaurants and inspired chefs who bring even the most hardened adversaries, to the table. Now, everyone, inside and outside the beltway, can savor a taste of the best Washington has to offer. With tantalizing recipes from more than 50 of the capital's most celebrated chefs and 100 beautiful full-color photographs, Washington, DC Chef's Table is a feast for the eyes as well as the palate. |
| chef warren brown: The Unofficial Guide to Washington, D.C. Eve Zibart, 2009-03-16 Zibart guides travelers to the best cultural and historic sights in the nation's capital, and offers helpful hints on how to beat the crowds and avoid long waits. She shows visitors how to get around, how to see the government work, and where to find parks and outdoor activities. Original. |
| chef warren brown: Caterer & Hotelkeeper , 1988-12 |
| chef warren brown: Accompaniments Kusuma Cooray, 2021-05-31 Luscious mango chutney spiced with Ceylon cinnamon, cloves, and nutmeg; exotic jaggery pickle with fruit and dates; tomato “pachadi” bursting with the fragrance of cumin and black mustard seed fried in olive oil; stunning and versatile carrot marmalade; fiery, pungent, and creamy green chili and coconut sambal, laced with fresh lemon juice. These are only a few of the tantalizing dishes you will find in this cookbook. The tastes of Asia and the West are brought to life through 175 recipes, along with lavish full-color photographs, in five categories of accompaniments: chutneys, relishes, pickles, sambals, and preserves. Chef Kusuma Cooray is inspired by flavors from her childhood that originate from India, Sri Lanka, Pakistan, Indonesia, and other South Asian countries abundant in exotic spices. At times her tempting creations show the multicultural influences of decades spent living and teaching in Hawai‘i, with its bounty of fruits and farm-fresh produce. Spices—the chef's specialty—are what make these delicacies unique, lending mystique with their fragrance and, occasionally, additional nutritional value from their medicinal and curative properties. Written throughout in a clear and engaging style, each recipe includes a brief preface by Chef Cooray, offering tips, serving suggestions, or a charming remembrance. In a similarly warm and personal tone, introductory essays open each of the five main chapters, providing explanatory background and overall preparation methods. Whether a person is a professional chef, culinary student, home cook, or simply enjoys reading cookbooks, Accompaniments is an exciting addition to their bookshelf. |
| chef warren brown: Ozlem's Turkish Table OEZLEM. WARREN, 2019-06-13 |
| chef warren brown: Follow Your Enthusiasm Larry Portzline, 2012 |
| chef warren brown: The Sporting Kalendar Pond John fl.1754, 1754 |
| chef warren brown: Smart Moves for Liberal Arts Grads Sheila Curran, Suzanne Greenwald, 2012-06-20 Most people would love to have 20/20 hindsight on their careers. In Smart Moves for Liberal Arts Grads, college career experts Sheila Curran and Suzanne Greenwald have assembled the next best thing: the collective wisdom of a diverse and inspiring cast of success stories—twenty-three liberal arts graduates who have gone on to all manner of fascinating and satisfying professions. The authors have combined lessons from the stories with their own hands-on experience with thousands of students and graduates to outline a framework for finding a perfect career. What makes Smart Moves different is that it provides essential career advice while being fun to read. Readers will be struck by the frankness of the biographies of real graduates whose careers have taken twists and turns. Todd turned his passion into a living as the founder and CEO of several small businesses and a professional cellist; Thad's path took him from English major to a dream job in the front office of a major league baseball team; and a subway ride helped Sharon speed her intended career leap from a luxury department store to journalism. What binds them together is that they have all made smart moves on the way to career success—both during their liberal arts education and in the real world.Smart Moves not only champions the value of a liberal arts education, it also embraces the complexity of careers, and the notion that many different factors contribute to success: education, experience, attitude, personal characteristics, and a good dose of luck. Smart Moves is an inspiration to all those who are seeking proven strategies to follow their passion—no matter what their age.The quarter million liberal arts students who receive diplomas each year will truly benefit from the insights of Smart Moves. But this book is equally helpful for high school students (and their guidance counselors) looking at colleges, for graduates still looking for their life's work, and for parents who want to understand career realities for their children. An innovative career guide for our stressful, fast-paced world, Smart Moves for Liberal Arts Grads illuminates valuable career lessons with sharp advice and an unparalleled framework for success. |
| chef warren brown: Follow Your Enthusiasm (epub) Larry Portzline, 2012 |
| chef warren brown: CakeLove Warren Brown, 2012-05-18 Conquer your fear of flour with a cookbook that “takes the intimidation factor out of baking with easy-to-follow recipes” (Publishers Weekly). Warren Brown, the founder of CakeLove bakeries, wants you to bake your cake and eat it too—and even better, enjoy the moment in which you present your made-from-scratch masterpiece to bedazzled, hungry-eyed family and friends. For Brown, love and baking are inseparable. After all, he abandoned his unfulfilling career in law to do the work he finds truly emotionally satisfying. Every page of CakeLove communicates that satisfaction, as well as Brown’s can-do approach to the art of baking. As he points out, baking cakes isn’t a cakewalk, but it’s not rocket science, either—and getting it right isn’t nearly as hard as you think. With an “entertaining” style (Publisher Weekly), gentle guidance, and clear information on ingredients, equipment, and techniques, CakeLove teaches you how to make pound cakes, butter cakes, sponge cakes, cupcakes, glazes, frostings, fillings, meringues, and more! |
| chef warren brown: The Restaurant Guide , 2007 The best...restaurants in England, Scotland, Wales & Ireland. |
| chef warren brown: The 4-hour Chef Timothy Ferriss, 2012 Building upon Timothy Ferriss's internationally successful 4-hour franchise, The 4-Hour Chef transforms the way we cook, eat, and learn. Featuring recipes and cooking tricks from world-renowned chefs, and interspersed with the radically counterintuitive advice Ferriss's fans have come to expect, The 4-Hour Chef is a practical but unusual guide to mastering food and cooking, whether you are a seasoned pro or a blank-slate novice. |
| chef warren brown: Hotel Roanoke: The Grand Old Lady on the Hill Donlan Piedmont, Nelson Harris, Lisa Fenderson & Anne Piedmont, Authorized by the Virginia Tech Real Estate Foundation Inc., 2020-03-30 Includes recipe for the hotel's pea soup and spoonbread. |
| chef warren brown: Food and Culture Carole Counihan, Penny Van Esterik, 2013 This reader reveals how food habits and beliefs both present a microcosm of any culture and contribute to our understanding of human behaviour. Particular attention is given to how men and women define themselves differently through food choices. |
| chef warren brown: The London Chronicle , 1760 |
| chef warren brown: Charleston Chef's Table Holly Herrick, 2009-12-22 Signature recipes from greater Charleston’s top restaurants In recent years, Charleston, which hosts more than four million visitors annually, has matured into a world-class culinary destination. Now, The Charleston Chef’s Table allows locals and visitors alike to take a bit of the city’s incomparable flavor home, with profiles of more than sixty of the city’s best restaurants and a signature recipe from each. From roadside dives to upscale eateries, Southern to Chinese, Holly Herrick leaves no stone unturned as she winnows Charleston’s 1,500 restaurants down to her top picks. From fried chicken to sautéed duck livers, The Charleston Chef’s Table delivers all the goods that make Charleston such an exciting place to visit, live, and dine. Complementing the text are full-color photographs, as well as sidebars that highlight this Southern gem’s 300-year history. |
| chef warren brown: West Warren Geraghty, 2009-05-05 The first cookbook from the jewel in Vancouver's culinary crown, one of the best restaurants in North America, and its Michelin-starred chef. West's outstanding contemporary regional cuisine and seamless service have garnered much critical acclaim, including four consecutive wins as Restaurant of the Year from Vancouver Magazine, a prestigious four-star rating by Mobil Travel Guide and recognition as one of the ten of the best, worldwide by U.K.'s Sunday Independent. In West: The Cookbook, the creative and passionate crew at the restaurant showcase over one hundred of their best recipes. West's executive chef, Warren Geraghty, offers tantalizing savoury starters and mains that span the seasons, from Scallop-stuffed Morels with English Pea Purï??e and Lobster Essence in summer to West Bacon with Roasted Scallops and Tomato Relish in winter. Compelling desserts, wine pairings featuring a balance of Old World and New World wines, and playful cocktail recipes are also given pride of place in this lavishly illustrated book. Interspersed are vignettes of the members of West's creative team, as well as the story of the restaurant itself, written by Jim Tobler. He also points the spotlight on twelve key regional ingredients. |
| chef warren brown: High Spirits Carol J. Perry, 2022-10-25 Set during the Christmas season, the latest novel in this exciting new supernatural cozy series from the author of the Witch City Mysteries features a New Englander transplanted to a Florida town along the scenic Gulf of Mexico when she inherits a charming, century-old—and very haunted—inn from a mysterious benefactor. Fans of Amanda Flower and Heather Blake will delight in murder, ghosts, and the heroine’s golden retriever, Finn. Christmas lights on palm trees and Santa hats on plastic pink flamingoes are far from the snowy landscape Maureen and her beloved golden retriever, Finn, are used to. But Maureen is determined to make this a holiday to remember—which means finding a way to promote Haven House on a shoestring. Fortunately, Haven’s vintage movie theater, the Paramount, has come up with a great “Twelve Days of Christmas” idea. They’ll feature an impressive list of the best classic Christmas movies ever made—shown by one-time movie actor-turned-projectionist Decklin Monroe . . . But nobody bothered to tell Maureen that the Paramount is haunted by the ghost of a man who was murdered a few years back. Haven’s top cop Frank Hubbard doesn’t believe in ghosts but, believing that Decklin Monroe was somehow involved, he wants a reluctant Maureen’s help. That plan is derailed when, on the first day of the festival, a fresh murder victim is found at the theater. Now Maureen has to defend her staff and guests, while trying to keep her high-spirited resident ghosts out of the picture—before they have company for the holidays . . . Praise for Be My Ghost “Maureen is a breath of fresh air in the cozy world. . . . The ghosts, in a refreshing departure from most paranormal cozies, don’t take center stage, and entertaining subplots . . . keep the pages turning. Readers will look forward to Maureen’s further adventures.” —Publishers Weekly, STARRED review |
| chef warren brown: White Breeders' Companion , 1990 |
| chef warren brown: Supplement to the Patent London Directory , 1795 |
| chef warren brown: The Standard Advertising Register , 1961 |
| chef warren brown: The Emotional Expression of Authority and Power in the Middle Ages , 2025-02-20 The relationship between rulers and their subjects is always channelled by emotion. This volume explores the specific tones this relationship took on in the Middle Ages, as well as their accordance with a concept of power based ultimately on agreement, an inclination to visualise emotions, a social pedagogy based on fear, and a religious ideology which placed humanity between divine order and divine wrath. It also examines the emotive models used to rule society and deal with conflicts. Together, the contributions in this book demonstrate how our understanding of late medieval society can be enhanced by recognising the emotional strategies present in the game of power and how they were used to build authority. Contributors are: Alexandru Stefan Anca, Attila Bárány, Ulrike Becker, Luciano Gallinari, Sari Katajala-Peltomaa, Vinni Lucherini, Esther Martí Sentañés, Francesc Massip, Rob Meens, Tamás Olbei, Bernard Ribémont, Flocel Sabaté, and Hans-Joachim Schmidt. |
| chef warren brown: The Power of More Marnie McBean, 2012 The Power of More shows readers how to accomplish their goals, big or small, by just doing a little bit more. Whether you are a novice runner who wants to complete a 10k race or an elite athlete after a gold medal, you can achieve your ambition by believing in the importance of doing a little bit more. A three-time Olympic champion, McBean explains the effect of breaking down big goals into manageable bits that you can do, as well as the idea that you almost always have a little bit more to give. She discusses the importance of setting goals, the role of communication and teamwork, and the need for motivation, commitment, and accountability. Finally, she dispels the myth that we should expect to be perfect and stresses that both confidence and success are the result of preparation. |
| chef warren brown: Gourmet Pearl Violette Metzelthin, Ruth Reichl, 2006 |
| chef warren brown: Chef , 2005 |
| chef warren brown: Merchant Vessels of the United States... United States. Coast Guard, 1948 |
| chef warren brown: Finding Yvonne Brandy Colbert, 2018-08-07 For fans of Nicola Yoon and Nina LaCour comes a striking novel about difficult choices from acclaimed author Brandy Colbert. Since she was seven years old, Yvonne has had her trusted violin to keep her company, especially in those lonely days after her mother walked out on their family. But with graduation just around the corner, she is forced to face the hard truth that she just might not be good enough to attend a conservatory after high school. Full of doubt about her future, and increasingly frustrated by her strained relationship with her successful but emotionally closed-off father, Yvonne meets a street musician and fellow violinist who understands her struggle. He's mysterious, charming, and different from Warren, the familiar and reliable boy who has her heart. But when Yvonne becomes unexpectedly pregnant, she has to make the most difficult decision yet about her future. From the author of Pointe and Little & Lion, comes another heartfelt novel about the twists and turns that can show up on a path meant only for you. |
| chef warren brown: Fictional Presidential Films Sarah Miles Bolam & Thomas J. Bolam, 2011-07-01 Fictional Presidential Films Hollywood’s manner of making films, its conventions, applies especially to fictional presidential films, allowing filmmakers to express their ideas that could not be done in traditional historical films. Fictional Presidential Films offers a complete filmography of these two-hundred-plus films decade by decade since 1930. The main body of the work provides a brief summary of each decade along with a summary on the overall nature of films in which a fictional President appeared. Each relevant film is then discussed with credits, plot summary, description of the presidential appearance, and, when possible, an assessment of the presidential portrayal included. |
| chef warren brown: Collier's , 1951-10 |
| chef warren brown: Day Trips® The Carolinas James L. Hoffman, 2012-07-03 Getaway Ideas for the Local Traveler Rediscover the simple pleasures of a day trip with this fun and friendly guide. For local travelers seeking new adventures in their own backyards as well as for vacationers looking to experience all the excitement the area has to offer, each Day Trips® guide offers hundreds of activities to do, sights to see, and secrets to discover within a two- to three-hour drive and a route map for each itinerary. Complete with full trip-planning information including where to go, what to see, where to eat, where to shop as well as where to stay options for those who want to extend their Day Trip into a weekend. In Spring 2012 we are proud to be publishing six all new guides—The Carolinas, New Jersey, Philadelphia, St. Louis, Tampa and St. Petersburg, and the Twin Cities—as well as an updated edition of Day Trips from Kansas City. |
| chef warren brown: The New Encyclopedia of Southern Culture (Volume 1 of 2) (EasyRead Super Large 20pt Edition) , |
| chef warren brown: Day Trips® from Raleigh-Durham James L. Hoffman, 2011-01-11 Day Trips® from Raleigh-Durham is packed with hundreds of exciting things for locals and vacationers to do, see, and discover not far from Raleigh-Durham. The Triangle region’s population totals over 1.7 million people, and this book invites them to: * Do something prehistoric: Examine fossilized bones, teeth, and shells on display at the Aurora Fossil Museum or dig for your own fossils in a special area outside. * Do something flowery: Celebrate one of the state’s most prolific plants at Wilmington’s North Carolina Azalea Festival, featuring big-name music stars, a full-fledged circus, and garden tours. * Do something patriotic: Wander through the artifacts and photographic exhibits at the 82nd Airborne Division War Memorial Museum to learn about this famed unit's history. * Do something kid-approved: Have fun with go-karts, arcade games, water slides, and a giant wave pool at Jungle Rapids Family Fun Park. |
| chef warren brown: Day Trips® from Charlotte James L. Hoffman, 2011-11-08 Need a day away to relax, refresh, renew? Just get in your car and go! This first edition of Day Trips from Charlotte is your guide to hundreds of exciting things to do, see, and discover in your own backyard. With full trip-planning information and tips on where to eat, shop, and stop along the way, you can make the most of your time off and rediscover the simple pleasures of a day trip. Explore places you never knew existed, many free of charge, and most within a two-hour drive of Charlotte. Do something thrilling: Explore fast cars and stock racing superstars in Concord, Kannapolis, and Mooresville, the cities of speed. Do something tasteful: Go wine tasting in the Yadkin Valley, home to many vineyards, fine restaurants, and stunning, rolling landscapes. Do something outdoors: Walk under Bridal Veil Falls as you follow the Waterfall Trail in Brevard for a cool, refreshing break from city life. |
| chef warren brown: The French Chef in America Alex Prud'homme, 2016-10-04 The enchanting story of Julia Child's years as TV personality and beloved cookbook author--a sequel in spirit to My Life in France--by her great-nephew Julia Child is synonymous with French cooking, but her legacy runs much deeper. Now, her great-nephew and My Life in France coauthor vividly recounts the myriad ways in which she profoundly shaped how we eat today. He shows us Child in the aftermath of the publication of Mastering the Art of French Cooking, suddenly finding herself America's first lady of French food and under considerable pressure to embrace her new mantle. We see her dealing with difficult colleagues and the challenges of fame, ultimately using her newfound celebrity to create what would become a totally new type of food television. Every bit as entertaining, inspiring, and delectable as My Life in France, The French Chef in America uncovers Julia Child beyond her French chef persona and reveals her second act to have been as groundbreaking and adventurous as her first. |
| chef warren brown: SL United States. Bureau of Commercial Fisheries, 1956 |
| chef warren brown: Providence & Rhode Island Chef's Table Linda Beaulieu, 2023-11-14 The state of Rhode Island is so small, it’s more like a city-state with just about everything within easy driving distance. Rhode Island really is like one big city where you can drive thirty minutes in any direction and find a restaurant worthy of your time and money. Rue de l’Espoir and Pot au Feu were the early pioneers, serving French cuisine and bistro fare. Al Forno and New Rivers opened in 1980, both garnering national acclaim for their Modern Italian cuisine and New American cuisine, respectively. Not surprisingly, these four wonderful restaurants are still in business today. Their continued success is a testament to their culinary vision. It was those venerable restaurants and chefs that brought media attention to little Rhode Island, but so many chefs and restaurateurs deserve to be mentioned: If Rhode Island had a foodie hall of fame, these well-established culinary stars would all deserve a place there. Standing on their shoulders is a whole new generation of young chefs, members of the new progressive food movement. They are equally passionate about their food and where it comes from. They have all formed close ties to local farmers and fishermen to ensure the freshest possible ingredients are delivered regularly to their kitchens. With 100 recipes for the home cook from the state’s most celebrated eateries and showcasing full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Providence & Rhode Island Chef’s Table is a feast for the eyes as well as the palate. The delicious dishes featured here are personal histories––stories of people, place. Each recipe, chef profile, and photo tells its part of the story of Rhode Island. |
| chef warren brown: Ontario Garlic: Peter McClusky, 2015-07-13 Garlic has played a crucial role in Ontario's cultural, agricultural, and culinary history. The pungent bulb has gone from reviled to an adored local favorite now celebrated throughout the local food scene. Discover the earliest known use of garlic in Ontario, and there will also be a range of garlic recipes contributed by contemporary chefs. |
| chef warren brown: Le nationalisme constitutionnel au Canada David Sanschagrin, 2024-08-07T00:00:00-04:00 Cet ouvrage fait la genèse du projet nationaliste constitutionnel, pour mieux comprendre l’évolution du régime politique canadien de 1982 et les nouveaux rapports de domination subtils qu’il a instaurés, tout en examinant le rôle joué par P |
| chef warren brown: Pie Love Warren Brown, 2013-10-01 Baking basics plus inventive recipes for sweet and savory pies, galettes, pastry cremes, tarts, and turnovers! It was Warren Brown’s love of apple pie as a child that sparked his interest in baking—and now, as the founder of CakeLove bakeries, he’s delighted countless customers with his pie creations. In this book, he answers baker’s questions about making the perfect pie and includes recipes that range from sweet to savory. Mixing recipes for traditional fillings with fun, unique takes—blueberry maple pie, mango and strawberry tart, apple lasagna, shroom-ikopita, chicken potpie, Jamaican beef patties, and much more—PieLove also covers piecrusts and cream pies, for a wide range of delicious meal and dessert options. |
16 of the best chefs in South Carolina to follow on Instagram
Aug 19, 2021 · These Southern chefs come from different backgrounds and their Instagram accounts offer a peek into their lives both in and out of the kitchen. Find out their tips and tricks …
Chefs - South Carolina Tourism
Whether you’re looking for fresh seafood along the coast or organic dishes from throughout the Upstate, these chefs of South Carolina have got you covered. Former South Carolina Chef …
South Carolina: 8 Award-Winning Chefs and Their Restaurants …
In South Carolina, a wave of chefs is inviting diners into restaurants defined by their personal styles, creative recipes and deep talent.
The Carolina Chef | Personal Chef Charleston, SC
Meet our founder and the driving force behind The Carolina Chef, our head chef, Sarah. Sarah's joy lies in creating local, seasonal meals that offer a personal touch, helping families and …
South Carolina Culinary Schools for Chefs, Pro Cooks and …
South Carolina provides a diverse set of schooling options for passionate culinary enthusiasts. Whether you are destined for the kitchen, or for another hospitality industry job, it is possible to …
Chef - Wikipedia
A chef is a professional cook and tradesperson who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term chef de cuisine …
Charleston Personal Chef & Catering Service | Indigenius Cuisine
Discover the finest catering and personal chef service in Charleston.
Lauren Furey | "Now We're Cookin'!" | Private Chef in Charleston
My name is Lauren Furey, and I create special culinary moments throughout the Lowcountry by providing personally curated dining experiences and authentic, in-home cooking classes! …
American Culinary Federation
ACF, North America’s premier chefs’ association, promotes the professional chef image through education, certification, apprenticeship and accreditation.
Private Chef - Brett McKee - Charleston's Best Chef
Hire the best private chef in Charleston, SC. Voted #1 year after year! Cooking classes, catering and more.
16 of the best chefs in South Carolina to follow on Instagram
Aug 19, 2021 · These Southern chefs come from different backgrounds and their Instagram accounts offer a peek into their lives both in and out of the kitchen. Find out their tips and tricks …
Chefs - South Carolina Tourism
Whether you’re looking for fresh seafood along the coast or organic dishes from throughout the Upstate, these chefs of South Carolina have got you covered. Former South Carolina Chef …
South Carolina: 8 Award-Winning Chefs and Their Restaurants …
In South Carolina, a wave of chefs is inviting diners into restaurants defined by their personal styles, creative recipes and deep talent.
The Carolina Chef | Personal Chef Charleston, SC
Meet our founder and the driving force behind The Carolina Chef, our head chef, Sarah. Sarah's joy lies in creating local, seasonal meals that offer a personal touch, helping families and …
South Carolina Culinary Schools for Chefs, Pro Cooks and …
South Carolina provides a diverse set of schooling options for passionate culinary enthusiasts. Whether you are destined for the kitchen, or for another hospitality industry job, it is possible to …
Chef - Wikipedia
A chef is a professional cook and tradesperson who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term chef de cuisine …
Charleston Personal Chef & Catering Service | Indigenius Cuisine
Discover the finest catering and personal chef service in Charleston.
Lauren Furey | "Now We're Cookin'!" | Private Chef in Charleston
My name is Lauren Furey, and I create special culinary moments throughout the Lowcountry by providing personally curated dining experiences and authentic, in-home cooking classes! …
American Culinary Federation
ACF, North America’s premier chefs’ association, promotes the professional chef image through education, certification, apprenticeship and accreditation.
Private Chef - Brett McKee - Charleston's Best Chef
Hire the best private chef in Charleston, SC. Voted #1 year after year! Cooking classes, catering and more.
