Abstracts » Travel industry

Some like it hot: as corporate chef in Tabasco's kitchen, Ralph Bettany can stand the heat

Article Abstract:

Ralph Bettany the corporate chef in the restaurant, Tabasco specifies that there are various types of sauces while some are extremely spicy, but according to him just the spicy sauce does not give taste to the food. He has brought out new recipes and some of them extremely unique like having a combination of ice cream, cinnamon-apple wrap and Tabasco sauce which gives a slightly warm taste in the back of the mouth and makes the mouth adaptable to the different tastes.

Services information, Eating Places, Services, Restaurants, Bettany, Ralph, Tabasco

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Sensory awakening

Article Abstract:

Montreal's Anise restaurant is partially owned by Rasha Bassoul. Bassoul is a chef by profession who believes that good food aroma is what cooking is all about.

Comment:

Montreal's Anise restaurant is partially owned by Rasha Bassoul. Bassoul is a chef by profession who believes that good food aroma is what cooking is all about.

Canada, Public affairs, Service industry machinery, not elsewhere classified, Flavoring extracts and syrups, not elsewhere classified, Flavoring Extracts & Syrups, Flavoring Syrup and Concentrate Manufacturing, Social aspects, Influence, Flavoring essences, Flavorings, Montreal, Quebec, Cooks, Bassoul, Rasha

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A fish out of water

Article Abstract:

Chef Stephane Laugenie was born in southwestern France and cooks at the Bistrot Chez Patrick in Shelburne, Nova Scotia.

France, Nova Scotia, Laugenie, Stephane

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