ChEFS


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AcronymDefinition
ChEFSChemical Entities of Food Significance
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References in classic literature ?
And then Lord Greystoke wiped his greasy fingers upon his naked thighs and took up the trail of Kulonga, the son of Mbonga, the king; while in far-off London another Lord Greystoke, the younger brother of the real Lord Greystoke's father, sent back his chops to the club's CHEF because they were underdone, and when he had finished his repast he dipped his finger-ends into a silver bowl of scented water and dried them upon a piece of snowy damask.
A chef d'oeuvre of that kind of quiet evolution of character through circumstance, introduced into English literature by Miss Austen, and carried to perfection in France by George Sand (who is more to the point, because, like Mrs.
Reuter sat silent a moment; some novel movements were evidently working in her mind, and they showed their nature on her astute brow; she was meditating some CHEF D'OEUVRE of policy.
It is endorsed by the World Association of Chefs Society, establishing the highest standards in competition guidelines, from its rulebook to its use of quality kitchen stations.
This year, over 1,200 chefs will be competing in 24 categories.
The vision Chef Antonio Park brings to Air Canada is inspired by his culinary journey, beginning with his Korean mother's kitchen while growing up in Argentina, his training under revered Japanese cooking masters, and his decorated accomplishments as one of Canada's top celebrity Chefs.
This will be the 7th Annual Chefs on Tour in which we will be featuring up to six of the finest chefs in a head-to-head competition to see who will be voted Best Chef for 2019!
The rules may have evolved as kaiseki is introduced to a younger set of chefs, "but the standard rules are always there," he explains.
On March 21, 2019, each participating chef and restaurant will serve a special French menu (starter, main course, cheeses, dessert, accompanied by French wines and spirits), demonstrat-ing the richness of French gastronomy, responsible cuisine, and local culinary traditions or ingredients.
According to a statement from the hotel, both chefs had to prepare a three-course meal - a main course, accompaniment, and dessert - within a two-hour time frame, including preparation and presentation.
Through platforms such as the Knorr Sisig Masters, they envision a change and that will help expand the Filipino palate by getting diners to try familiar yet new dishes and push the boundaries among chefs to continuously get handy and creative in the kitchen.