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Found 9 results

  1. Hi All, It has been a long since I posted on DonRockwell.com, but I have long been a reader of this great blog. My husband, Matt Wright, has been in the industry for years, and I either directly or indirectly know many of you. For those that don't know me, allow me to introduce myself: My name is Jaime Wright, and I am the founder and Executive Director of Lolly's Locks, a 501©(3) nonprofit organization committed to connecting cancer patients in need with high-quality wigs. Lolly's Locks was inspired by my mom, Lolly, who lost her 15-month battle with ovarian cancer in March 2012 at the age of 57. Before she lost her fight and in anticipation of losing her hair, she went to buy a wig and was shocked and appealed by how expensive it was and how little insurance covered. She vowed then, that when she recovered, she would start a charity to help other, less fortunate women purchase the kind of high-quality wigs that she felt so lucky to be able to afford "“ the kind of wigs that helped her feel more "normal" during that painful period. Unfortunately, she did not live to fulfill her promise, but my family founded Lolly's Locks to honor her wish of connecting cancer patients with high-quality wigs. I left my job as an attorney to run the organization full time two summers ago. I am proud to say that just over two years into its mission, Lolly's Locks has connected over 280 women in 42 states with wigs, and that number continues to grow daily. Lolly's Locks has also started to garner some real attention, enjoying both local news coverage and national press in the Huffington Post and MariaShriver.com. To that end, I am excited to announce that Lolly's Locks will be hosting its 3rd Annual Evening of Food, Fashion and Inspiration on March 26th at the National Museum of Women in the Arts in Washington, D.C. The event, which will be emceed by Cokie Roberts of NPR and ABC, will debut a "wig-centric" fashion show sponsored by Bloomingdale's. With our 400+ expected attendees, it promises to be a beautiful evening that will raise much-needed funds to ensure that we never have to turn away a worthy recipient. As in years past, we are hoping to assemble some of DC's most well-regarded chefs and restaurants to participate in our event by running stations that feature light bites of their food, or by providing such bites to be passed by our catering staff. Thus far, we have an impressive group of chefs assembled. Confirmed chefs include Chef Victor Albisu of Del Campo and Taco Bamba, and Chef Tiffany Macisaac. I have received a tentative yes from a few other of DC's finest, but I am concerned as I don't have firm commitments and we needed to go to print with our invite days ago. The pertinent logistics for the evening include the following: Each chef is being asked to prepare 300-400 bites of food to either be served at a station run by the chef/restaurant, or to be passed by our catering staff; The event runs from 6:30-9:30 pm on Thursday, March 26th; Official load-in begins at 3 pm, and we ask that all chefs or someone from their team arrive by no later than 5:15 pm to begin set-up of their stations or to drop off their food; We will be providing cocktail napkins, plates, and silver; Each chef/restaurant with a station will have his or her own 8 ft. table and access to power; All chefs will have access to the venue prep kitchen, but no live, open-flame cooking is permitted at any of the stations We ask that the stations remain up and running throughout the entirety of the events. All participating chefs/restaurants will be mentioned in all press releases surrounding the event, promoted in social media postings, and will have their name/logo listed on our website. If you or a chef you know would be able to be a part of this very special event, we would be so very grateful. I thank you for taking the time to read about Lolly's Locks and for your consideration. If you have any questions about the organization, please feel free to contact me, Executive Director, Jaime Wright, anytime. I can be reached by email at jaime@lollyslocks.org, or via phone at (240) 428-1984. THANKS AGAIN! Jaime
  2. One of the first cookbooks I ever had was Louisiana Kitchen. I learned a lot from that book and would make the fat-laden dishes for special occasions. Making blackened redfish was always a challenge-- especially in terms of ventilation! I wish I had the chance to go to K-Pauls, but I did go to Commander's Palace for an over-the-top brunch once. Anyway, sad to see him go. He was a man who knew the meaning of "roulez bon temps!"
  3. Good Morning everyone, For the past few years, many of you have asked me when I was going to demonstrate a class. Well I am happy to announce my latest project. The Stratford University School of Culinary Arts have asked me to teach a monthly based cooking class at their school. And after a phone conversation with the dean of the university, I am happy to announce that I will be holding my first cooking class on Valentines Day. Please sign up to learn how to cook a 5 course dinner menu featured with wine tasting and followed by music and social hour at the University's banquet room. I only have 14 spots left. So, sign up now by either sending me an email directly at chefsebastian@amoosgrill.com or by texting me at 202-999-5259 Thank you all and see you in class ;-) Chef Seb
  4. I haven't had a chance to watch "Farang" yet, but will soon - it's a documentary by Vice Films about Andy Ricker of Pok Pok fame.
  5. Maple restaurant in Columbia Heights is expanding and we are looking to hire a new chef/kitchen manager. We expect to finish our expansion in the next 4-6 weeks and will be expanding from about 40 seats to 120 seats. Our focus is on simple, well executed, Italian inspired cuisine. Responsibilities would include: - Inventory management & ordering - Scheduling BoH employees - Maintaining labor and food costs - Maintaining sanitation and hygiene standards - Menu development - Hiring and training cooks We are looking for someone that has preferably 2+ years of experience as either a kitchen manager or sous chef. We ideally want someone that has solid experience but is looking to make his or her mark on a restaurant, someone that has a passion for food and service and a desire to take charge of a kitchen. Compensation depends on experience but would include healthcare. Please contact me with a resume at aaron@dc-maple.com Aaron Keller Maple 202-588-7442
  6. Hi Rockwellians! I am writing to introduce you to Arcadia's new membership program. We have some of the greatest chefs in the area (and a few from outside the area) donating their time and talents to teach Master Courses and host special dinners to benefit Arcadia. The classes are open to our members first at a discount, and then to the public. (And members get cool swag! t-shirts, high quality farmers market totes, autographed copies of Forrest Pritchard's book, "Gaining Ground," plus invites to members only pop-up events around town) Here's the link to the classes, and you can navigate around the site from there. http://www.arcadiamembers.org/#!courses/cust Arcadia is a 501©3 organization. We are dedicated to creating a more equitable and sustainable local food system. We have a small farm on the grounds of Woodlawn Mansion -- formerly part of Mount Vernon -- where we grow food for our Mobile Market. The Mobile Market makes 9 stops a week in low-food access neighborhoods. They tend to be low income and don't have farmers markets or grocery stores nearby. We also source food from a dozen farms from within 100 miles, and offer meat, cheese, yogurt, milk, bread, and locally made granola in addition to fruits, veggies, and herbs. Our prices are great to begin with -- we are currently selling the most succulent peaches you've ever had for $1.75 a pound -- and we double the value of SNAP and WIC (food stamps) so low-income people can stretch their food dollars by purchasing more healthy food. We also do cooking demonstrations and tastings, and will soon publish a gorgeous cookbook that combines WIC staples with seasonal produce. That cookbook will be distributed free to our WIC and SNAP customers and sold to others. We're looking for a corporate sponsor for the cookbook if anyone is interested! We also have a farm education program -- farm camp in the summer with 25 percent of our campers on full, needs-based scholarships, and field trips for school children throughout the year. The kids learn about sustainable agriculture, healthy food -- and pick and eat food straight from our farm. YOu wouldn't believe the variety of veggies kids will eat when they harvest them themselves. Here's more about Arcadia. We have lots of volunteer opportunities and would love to have you as members! Please contact me if you have questions or thoughts! Pam Hess Executive Director pam@arcadiafood.org
  7. This is Traveler of Cold Country Salmon. I am a commercial fisherman from Alaska. I fish for salmon in Alaska and direct market them here in the Northern Virginia and DC areas. I would like to connect with a local chef who is passionate about wild and sustainable seafood. I would like to put on presentations with a professional chef at a local restaurant or other venue involving demonstrations from myself, the fisherman (filleting, info about fishing and sustainability, etc), and a demonstration on how to prep and cook the salmon to perfection from the chef. This is just one idea and I would be delighted to discuss others for promoting our businesses, wild and sustainable seafood and great food in general. -- Traveler Terpening Cold Country Salmon www.coldcountrysalmon.com info@coldcountrysalmon.com 907.299.1119
  8. MUST HAVE : Experience with acclaimed French Chef / French Restaurant; Minimum 6 years culinary management experience; Must be able to manage and mentor kitchen staff, and all related labor costs; Proven experience controlling food costs and managing inventory; Must have a laser focus on profitability while providing the highest level of quality and value to our customers; Need to be self motivated with a Passion for Food & Wine with an entrepreneurial spirit. We offer a great environment to work - vacation pay, bonuses based on performance, and a competitive salary. We thank you in advance for applying for this position. All resumes will be seriously considered in confidence - aykandemiroglu@gmail.com Aykan
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