Chefs at the source

Article Abstract:

A brief description on Chef Jean-Louis Palladin with reference to his contributions in the food industry is presented. He spent a lot of time searching the best farmers, hunters, and anglers, the people who supplied raw material to him.

Management dynamics, Practice, Cooks, Chefs, Palladin, Jean-Louis

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Easy week

Article Abstract:

Seven recipes that could be made in weekends and some of which provide a second meal are mentioned. These include tomato sauce, spaghetti, mussels, wine-braised chuck roast, beef salad, chicken curry, and orange-soy-braised pork ribs.

Chicken (Meat)

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Living large

Article Abstract:

One of the biggest chefs in Washington D.C., Michel Richard presents few of his low-carb and low-fat recipes. Some of them are Calamari 'Pasta' with Corn and crab, Chicken Meatballs with Mushroom Jus, Vegetable, and Espresso Mousse.

Low-calorie food, Low calorie foods, Mousses, Mousses (Desserts)

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