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Come and Get It with the Culinary Content Network: 2/16/2013

Come and Get It with the Culinary Content Network: 2/16/2013

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Introducing a roundup of great recipes and reviews from the Culinary Content Network this week

Come and get it! Our Culinary Content Network bloggers have some great stuff...

When you sign up for The Daily Meal’s newsletters you’re guaranteed delivery of all things food and drink. Seeking out the best places to eat and drink at home and abroad? Looking for tips on how to entertain around the table? Need a little help in the kitchen? Our articles take you on eating adventures around the world, bring people together, and help home cooks of all levels of skill to succeed.

Click here to see which Culinary Content Network Stories We Featured This Week

Our mission is to be all things food and drink. But we can’t do that without voices from around the country (and the world). That’s why The Daily Meal created the Culinary Content Network, an invitation-only community of recipe writers, restaurant reviewers, food bloggers, and photographers valued by our editors for their insight into all things culinary. It’s a way to highlight a really special and diverse collection of passionate and knowledgeable voices, and allow The Daily Meal’s readers and other contributors to get to know them as well.

If you’re not familiar with The Daily Meal’s Culinary Content Network, you should be. You’ll find fresh content promoted daily on the homepage below the features section, as well as on the individual channel pages. What kind of things should you expect? Lemony Egg Rice Soup with Mint from Fresh Eggs Daily (Because Life Is Just Better with Chickens), saffron cocktails from Fun From Behind Bars, Sprouted Chickpea Bread from This Rawsome Vegan Life, Black Iron Skillet Chops with Mushrooms and Tennessee Whiskey Sauce by Twirl and Taste… these are just a few examples of the passionate members of the Culinary Content Network.

New recipes and great reviews are constantly being posted, but with our new newsletter redesign we’re also bringing these great voices directly to your inbox. With this post, we’re also going to regularly feature weekly roundups of some of the great stories from the Culinary Content Network that have been featured on The Daily Meal. Welcome, there’s a world of great food and folk to explore.

What It's Really Like To Compete on Food Network's 'Chopped'

Chef Kathy Fang explains what you don't see on TV&mdashand what it takes to win.

Kathy Fang's used to cooking all day and managing chaos&mdashshe's the chef and general manager of Fang in San Francisco&mdashbut she had to learn to leverage those skills in a whole new way when she stepped on the set of Chopped. The Food Network show takes chefs through three rounds of competition, where they must open a basket of mystery ingredients and create one course per round, from appetizer to dessert.

Fang survived every round, taking home the $10,000 prize&mdashand some serious bragging rights. Here, she tells us what really went on, from the moment someone suggested she compete on the show to the ride home after taking home the title.

The Interview Is Surprisingly Low-Key.

After applying to be on Chopped, a producer reached out to do a Skype interview. "They asked a lot of questions about my culinary philosophy and background: how I got into cooking, whether I'm comfortable cooking with random ingredients, how often I cook without a recipe," Fang says. "I learned how to cook from watching my dad in his restaurant, which they seemed really interested in. In middle school, I'd see him make something and ask how I could do it, so my parents started buying ingredients they'd keep in the fridge. Then I'd try to replicate the dish when I got home from school."

The Skype interview led to a follow-up phone interview, and before long, the producers asked Fang if she could fly to New York in less than two months to film the Chinese New Year episode.

The 'Imposter Syndrome' Fear Is Real.

As the days started to tick away to filming, Fang started getting excited&mdashand a little anxious. "Running a restaurant is fun, but stepping outside of your comfort zone is what really made me want to do the show," she says. "You have to confront those fears: What if I'm not a good cook? What if I fail? That was a challenge for me."

You feel out of your element at first. but once you step in front of the stove, all of that goes away.

You're Better Off Not Preparing.

Chopped doesn't provide contestants with any hints or clues as to what the mystery ingredients will be, Fang says. So, rather than obsessively try to memorize every cooking technique and rare ingredient known to man, she decided to take it easy.

"I filmed another show and prepped like crazy beforehand, and I psyched myself out. I was super nervous," she explains. "For Chopped, I got to New York a few days early and decided to enjoy myself. I had some nice meals, I explored the city, and I just relaxed, as much as I could."

Aside from growing up in her parents' restaurant, Fang also grew up exposed to a variety of cooking influences&mdashher relatives hail from Hong Kong to Shanghai&mdashand she trained in French cuisine while in culinary school at Le Cordon Bleu.

"I'll try and eat anything, except for bugs, so I took confidence in knowing that in any challenge, there wouldn't be so many ingredients that I haven't seen before," she says.

That Hour-Long Episode Takes 14+ Hours to Film.

Contestants meet up at the Chopped set around 5:45 a.m., ready to film, which means you're probably waking up early to do your own hair and makeup (no, there isn't an artist on set to do it for you).

"I got up around 4 to get ready and grab something to eat, just to make it feel like a normal day so I wouldn't psych myself out," Fang says.

Once you arrive, you're pretty much filming nonstop until you're eliminated. If that happens, you may get out in the afternoon. If you make it to the end, like Fang did, you're filming until about 8 or 9 p.m. After you've been named the winner, there's still an hour to an hour and a half of on-camera interviews to go through&mdashthose scenes where contestants explain what's going through their minds at any given moment.

"Even though I was surrounded by food all day, I was running around so much I didn't even think of eating," Fang says. During the final interviews where they recapped the day, she finally slowed down long enough to snack on a plate of lentils, spinach and samosas the production crew gave her.

We were standing in front of the basket for about 15 minutes before we could open it. I was like, 'Are there any holes in the basket I can peek through?'

There's Some Humblebragging Before Filming Starts.

All of the chefs competing meet each other just before the cameras go on, and the small talk that ensues usually covers where you've worked, who you know and what major chefs or restaurants you've worked for.

"I was surrounded by big chefs, and I'm mostly self-taught, at least for the cuisine at my restaurant, so at first it felt like, 'who brought this kid here?'" Fang says. "You feel out of your element at first, and it's intimidating, but once you step in front of the stove, all of that goes away."

Jumping Out of A Plane Is Easier Than Waiting to Open That Basket.

"They really draw out the anticipation," Fang says. "We were standing in front of the basket for about 15 minutes before we could open it. I was like, 'Are there any holes in the basket I can peek through?'"

The whole time, Fang couldn't help but run through potential scenarios: "If I have to braise something, will the oven be hot enough? What if I can't find the ingredients I need?" It was a total attack of the what-ifs.

There's A Trick to Conquering Each Round.

It's easy to let panic overwhelm you, particularly if you're staring at a box of ingredients you've never used before. Fang decided to focus on the one ingredient she felt most comfortable cooking with and think of a few dishes she's loved that use it.

"Then I think, 'If the dish is great with this ingredient, how can I add this second one to it?' It's all about building on that dish," Fang says.

For the dessert round, the basket contained giant fortune cookies, hard candy, ginger beer and winter melon. On their own, these didn't really inspire a specific dish, so Fang stuck to a classic Chinese New Year dessert: Rice Pudding. She zeroed in on the hard candy, realizing she could grind it up and use it as a sweetener.

"Once I had that, I got to work," Fang says. "I didn't pressure myself to come up with a perfectly composed dish. Adding the ginger beer and other ingredients came later."

You Can Share&mdashor Sabotage.

While contestants have full access to the Chopped kitchen, there's one catch: There's only one jar of each spice and seasoning, Fang says. If you're the last one to start grabbing ingredients, you may not find what you need.

"You could yell and ask, 'hey, has anybody seen the cumin?' Some people might tell you to come and get it some people might decide to hide it," she explains.

It's Surprisingly Emotional.

Fang stunned herself when she started tearing up while filming. "Whenever I see someone crying on TV, I think, 'Are you pulling something?'" Fang says. "I didn't want to cry, but I got so emotional talking about my family and how I'd want my parents to look at me and be proud."

The Judges Can Rattle You.

Taking criticism directly&mdashand on camera&mdashcan really make you second-guess yourself. "You look at how accomplished the judges are, and you feel like their opinion matters a lot," Fang explains. "If they don't like something you made, you might wonder, 'Does this mean I'm not that good of a cook?'"

In those moments, it's critical to take a step back and reframe how you view their feedback.

"If I read these comments on Yelp or something, I might just think, 'okay,'" Fang says. "If three chefs say I really messed up a dish, I'm going to go home and make this dish a bunch more times and figure out how to make it work."

Recently, our inbox has seen a number of thoughtful questions from readers. In lieu of shipping off worthy advice to lone recipients, we decided these exchanges could benefit a broader audience. Without further ado, we are pleased to inaugurate our new question-and-answer series à la “Dear Abby,” titled “Dear Savvy” (get it?).

Our first reader question is on how to break into the culinary translation sector. To answer the question, we recruited Claire Cox, a fellow translation blogger who counts food-and-drink translation among her specializations, and who also happens to be the creator of the bustling Foodie Translators Facebook group. Read on for some fresh-baked advice!

Dear Savvy,

I keep hearing that translators should specialize. I was thinking of going into medical translation, which I heard is in demand and pays well, but after reading your blog post titled “How (Not) to Be a Professional Translator” and “Specialisation according to Rose Newell,” I realized I’m actually interested in culinary translation. I haven’t been able to find any resources on this specialization online. Is there demand for culinary translation? Where do I start?

– Hungry for a Specialization

There is definitely considerable demand for translation in the field of food and drink. The problem is, as you will realize from the countless examples of poorly translated menus, that everyone and their cousin thinks they can do it! Translating menus, recipes and cookbooks often involves a great deal of research, so it can take a long time to translate just a couple hundred words and it’s hard to get clients to understand that charging on an hourly, rather than per-word, basis is fairer in such cases.

That said, it can be a very rewarding field to work in, especially if, like me, food is one of your personal passions. There are good, decent-paying opportunities out there: the problem is finding them! You need to make sure that food is listed on your CV/résumé/directory listings/agency forms. If you use sites such as ProZ, make sure that food is mentioned under various keywords—gastronomy, food, cooking, nutrition, restaurants, catering, etc., in your source and target languages, to make you more searchable. You could always write to restaurants if you feel their menus are particularly bad, although in my experience that rarely pays off—I suspect the person who opens the letter may well be the person responsible for the inadequate translation (or at the very least their best friend!). Writing to publishers is another option, although again it can be difficult to get a foot in the door from a standing start.

For me, the best option is networking. There are translation groups out there: the Institute of Translation and Interpreting (ITI) in the UK has a Food & Drink Network, although it doesn’t see a lot of traffic, just the occasional food query. I heard an excellent talk about food translation at the ATA Conference in San Francisco in 2016 by the very entertaining Joe Mazza , entitled “Arugula by Any Other Name: Coping with Translation in the Culinary Arts” (see link to my brief summary here), so I’m sure there must be similar groups in the US.

I set up the Foodie Translators group on Facebook just over two years ago, and it’s now grown to a lively and supportive group of over 2,600 colleagues with an interest in all things food-related. Not all of us translate in the field all the time, but we do share a passion for food, so you will see recipes, fabulous food pictures, questions about ingredients or culinary equipment, cries for help, and requests for recipe and restaurant suggestions from across the world. We’re also happy to accept food translation queries and related job postings. Most of all, we’ve become a real community, and members even arrange to meet up in person at translation events worldwide. This, in turn, gives you a very good feel for colleagues you can trust if you suddenly need to pass on a request for translation in this field. I personally ended up being offered a very large project to translate recipes and related material for a new restaurant opening precisely because a colleague had seen that I’d set up the group and knew that I was interested in food translation. You never know what may come of the smallest pebble you throw…

Good luck—and do come and join us online!

In search of more resources for culinary translation? Savvy stumbled upon this upcoming AulaSIC course on culinary translation for English-Spanish and English-French translators (site in Spanish contact [email protected] for more information). Comment if you are familiar with any other resources of interest. Now, time to get your hands dirty cooking up your résumé!

Do you have a question of your own ripe for an answer? We would love to hear from you! Leave a comment below or shoot us an email: [email protected].

Author bio

Claire Cox is a UK-based translator from French and German into English. She works primarily in the fields of energy, nuclear technology and health & safety, but has a soft spot for translations in the fields of food and horticulture too, as these reflect her own private passions. She has been translating professionally for over 30 years and is a qualified member of the Institute of Translation and Interpreting.

CIA Black Culinarian Society President Strives to Provide a “Gateway to Diversity”

Christian Duncan, a food business management major in the CIA bachelor’s degree program, is president of the college’s Black Culinarian Society. The student organization has been busy preparing for and holding campus events for Black History Month and making a positive difference both at the CIA and in the local community. Here she dishes on her passion for food, the club’s recent activities at the college, and the importance of community service and sharing.

Q: How did you get on the path to a career in the food world?
A: When I was little, I always enjoyed being in the kitchen with my dad when he was home from being out at sea. When he wasn’t there my mum turned us on to the Hamburger Helpers that we so loved, because we were easy, not picky kids. One day she said that if you can read, you can cook. So as soon as I learned to read and could reach the stove, I always wanted to be in there with anyone who was willing to let me watch and help.

I still remember cooking my first meal by myself when I was eight. It was the first day of school, 4th grade, and my mother—whom was a teacher across town—was noticeably tired. I offered to make dinner and she happily obliged. I prepared steak, corn, mashed potatoes, and salad that I had just learned how to make like they do at olive garden from my aunt. I had to use a chair to reach, and my brother had to start the grill for me…but I still did it!

My family was so proud of me, and weren’t really surprised at all when I decided to go to culinary school. I think they were more surprised when I tried to apply to a “regular college” and they refused to pay the application fee. Even when I said I wanted to join the Marines, my (Navy) father said no, you’re going to culinary school. As it turned out, the CIA was the only culinary school my high school culinary arts teacher would let me apply to (since she was the one who had to write me a letter for admission). Today I consider myself lucky to be attending the only college I applied to.

Q: Why did you get involved in the Black Culinarian Society, and what have been some of your main goals as president?
A: I’ve been involved with the Black Culinarian Society since I started here at CIA. At first it was just for my First-Year Seminar class, or what the kids call “Professionalism Class.” I had to attend one meeting and write about it, but I just kept coming back. I was treasurer by my third meeting. There was just something about how the group carried themselves and strayed away from stereotypes people have about them.

Some of my main goals as president have been to return the club to how I remember it. Before, we strived to educate people as well as welcome everyone to our table. The club really is a gateway to diversity, open-mindedness, and community service. In past presidencies, outside views have been that this club is only for black people. But that’s not what we have ever been about at all. We actually get a lot done, and it’s quite sad that people have had this perception. As our t-shirts say, “Everybody gotta lil black in ’em.” We just want to welcome and share our culture with everyone while, at the same time, give a little back to the city of Poughkeepsie and surrounding areas.

I think this club is important to its members because it gives them a chance to step out of the stereotype people of color have been put in. It’s showing people, “Hey, we’re loud but we get things done.” We’re organized, educated students who enjoy being among people from all walks of life. You don’t have to look like us to be around us. With one of the college’s core values being diversity I strongly believe that this is one of the many clubs that truly embodies that. Also, we are one of the oldest clubs on campus, established in 1993. I carry a lot of pride in that fact, especially when people ask why we don’t change our name to something more “appealing.”

Q: What has the club been doing to celebrate Black History Month?
A: The BCS has paired up with the Digital Media Club and Restaurant Associates to produce generational recipes that hold a history in our individual families. So far we have featured bowls from my late great-grandmother from Mississippi, the father of one of our members from the Bahamas, and another from the great-grandmothers of the Digital Media Club vice president. Our aim is to welcome people into our families when they buy the meal as well as into our cultures. I would say it is going relatively well. As we are the first to do something like this, it has been kind of hard getting everything in order in a timely fashion from our busy students, but I am proud of the outcome. We’re also offering Bowl Inc. Bowls each week at the salad bar in The Egg, with selections such as the Sweet Home Café Bowl, the “Jambalaya” Bowl, and the Jerk Chicken Bowl.

Just recently we went to the Catharine Street Community Center in Poughkeepsie (above photos). In my first semester in CIA’s bachelor’s program, I would walk past this community center everyday on my way to the bus station to go to school. One day, when I was in my whites on my way home, the director approached me about doing some volunteer work with the kids and possibly cooking with the center. I’m sad that it took me so long to go see them but I’m glad that we have! I want to continue working with the Catharine Street Community Center, which serves as a resource for before- and after-school care to families in the surrounding areas, with some kids there all day. Just from making cookies with the children, I immediately saw a small spark of interest in them, and I could tell we could change some lives there. They were very happy to have us and the kids were so proud of themselves. They had fun—especially when I told them they could take cookies home to mom or dad! Walking around the center, I could see that they really need toys. So instead of fundraising for ourselves, I want to begin to fundraise for them so we can buy them more toys and teaching materials.

As far as what else we have planned for this month, there is the Black History Month Jamboree where we will be welcoming all poets, dancers, singers, and artists alike to come and celebrate diversity with us. It’s going to be a big Black History Month blowout! We’ll continue to offer more Bowl Inc. Bowls as well.

Q: What upcoming events or activities do you have planned after February?
A: In March, the club’s main focus will be turned to our annual Chefies dinner. We hold this chef/faculty/staff appreciation dinner every year where we recognize select chefs, faculty, and staff who have had a positive impact on the members of the clubs involved. We also honor a person within the industry who inspires us to further strive for greatness. The ideal guest of honor for this year would be Michelle Obama—with her efforts on battling childhood obesity and achieving wellness—but I think she’s going to be on vacation for a while.

Q: Are there any additional challenges or obstacles today that come with being a person of color trying to break into the food industry?
A: Growing up, I was always told that I had to be twice as good as everyone else and that you only get three strikes in life. Due to me being a black female I already had two. I can’t say that I’ve had any struggles with being a person of color trying to break into the industry other than me being myself, trying to break stereotypes. I’m not loud, uneducated, and using cooking as a career because I can’t do anything else, nor am I lazy.

Last year, I decided to branch off on my own while in school and start catering. Everything was going well until the day of a graduation party we were working. The client and event honoree, as a graduate herself, fully understood that I would be there at a certain time because I was not about to skip class. Unfortunately, she didn’t relay this message to her “party planner” because when I and CIA bachelor’s alumna Cassie Gaete—who’s half black and half Greek—arrived, he just had this look about him and he carried himself in a holier-than-thou sort of way. He mentioned about half a dozen times that we were late and when we tried to defend ourselves saying that we were students from upstate and traffic wasn’t a joke, he wasn’t having it. Like, how dare we be late to his friend’s party because we were “getting our education on.” And then as we talked to the client about our studies and her guests about our future endeavors, people realized we weren’t just some little black girls with fancy coats for a moment we were young chefs, artists even, sharing our talents.

Q: How do you feel about the opportunities that are ahead for you in the industry?
A: Like many seniors, I find the future kind of scary. Last year, while working under Restaurant Associates at the Menus of Change conference, I had the opportunity to network myself as a marketable product. I actually landed myself an offer for Google HQ in Tokyo. I am waiting to hear from them as graduation nears. But if that doesn’t work out, I do have a plan B–D.

Working at The Egg has provided me with a lot of networking opportunities and experiences that I can’t imagine getting anywhere else it’s magnificent and everyone there is like family. I’m being trained on expo or weekend student manager, instead of still being on prep, slicing deli meats.

From doing my semester away in Singapore and the amount of traveling that I did, I always carried my GoPro with me to capture the shot. What I really hope to start doing once the BHM events are behind me is to put myself into digital food media, travel media, and YouTubing. I think I have the personality for it I just have to apply myself. Who knows, right now you could be reading about the next Bourdain. Discovery Channel show title pending!


Experiential at Your Doorstep: The full indoor restaurant experience may be lost in lockdowns, but chef tastings, wine and cheese pairings, live demos and more will soon be available with the touch of a button, along with an increase in meal and even cocktail kits delivery.

Delivery drone with pizza box. 3D illustration. Photo by sarawuth702 / Getty Images

Food Delivery Soars to New Heights: 2021 will see even faster delivery times for piping hot meals. The industry is taking a hard look at autonomous vehicles and even drones for food delivery.

Comfort Food That Rocks: When times are tough, customers reach for the familiar, and traditional faves that have been reinvented – “think Pad Thai French fries, pulled pork truffle mac and cheese and over-the-top vegan comfort food like plant jerky,” say company officials.

Kombucha 2.0: 2020 was the year of fermentation, but 2021 will usher in a new era of healthy, gut-friendly options – with a side of spirits. Alcoholic kombucha anyone?

Socially Conscious Cuisine: It’s all about “feeding the recovery” with consumers looking towards supporting marginalized groups, small businesses and local brands, and digging deep into the rich culinary heritage of these businesses.

What do we see coming, based on past research? More plant-based dishes, consumers dipping their toes into the vegetarian/vegan movement, and adventures with exotic fruits and vegetables. We’ll not only be ordering pasta but making our own. Consumers will want more info on the whole snout-to-tail eating, as well as the humanity of the animal. Factory farming will be more scrutinized and conversations around humane slaughtering practices are coming to the forefront as more consumers want more awareness in this arena. What’s old is new again – so bring on the tuna casserole!

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When it comes to food, let’s be honest: There’s a difference between eating as a way to fuel your body and dining as a way to spark your spirit. At Five Star, we deliver on both. You’ll get healthy, nutritious options that can be tailored to doctor-recommended diets and specific restrictions. And you’ll also get flavorful, inspired meals created by a Food Network celebrity chef who excels in culinary marvels.

In every culture, food is love. It’s central to fostering community, connection, and celebration. We embrace that delicious tradition every day, and every meal, at Five Star.

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The Sims 2 [ edit | edit source ]

The Culinary career is one of ten basic career tracks that shipped with The Sims 2. This career focuses on building skill points in logic, creativity, and cooking. The career reward for this track is the Schokolade 890 Chocolate Manufacturing Facility, which can be obtained when the Sim becomes a Prep Cook, Level 6, and it can be used to make candies which can be sold if the Sim has a high cooking skill. If The Sims 2: Apartment Life is installed, Bohemians are likely to work in this career. College majors associated with this career are Philosophy and Art.

Sims who have the Pleasure, Popularity or Romance aspiration can have "Become Celebrity Chef" as a Lifetime Want.

Adult Promotion Levels [ edit | edit source ]

Culinary Career Levels
1) Dishwasher
You have to start somewhere, and in the restaurant industry, it's right at the bottom. But if you analyze the dirty dishes carefully, you'll learn EXACTLY what people like and don't like. Wash. and learn. S M T W T F S 0
14:00 - 22:00
§126/day 0
No bonus
2) Drive Through Clerk
Out of the frying pan and into the fire! You don't have to clean anymore, but dealing with hungry commuters and teen pranks will either make you or break you. Don't forget to smile! S M T W T F S 0
17:00 - 21:00
§168/day 0
Bonus: §336
3) Fast Food Shift Manager
Joy of joys. instead of fixing food you now have to fix problems: tangled register tape, clogged soda drink dispensers, and squabbling underpaid employees. Be creative about your problem solving or you'll be stuck picking taco droppings out of your hair for a long, long time. S M T W T F S 1
17:00 - 22:00
§182/day 0
Bonus: §364
4) Host / Hostess
If you never see another burger again, it'll be too soon. Now you're out of the kitchen, seating people and managing tables in a restaurant where people expect REAL food for the prices they're paying. Keep your eyes open and your smile painted on as you start learning about the industry-it's a dog-eat-food world out there, and you'll want to be well prepared. S M T W T F S 2
10:00 - 16:00
§242/day 1
Bonus: §484
5) Waiter / Waitress
If you thought hosting was bad, just try waiting tables. THIS is a promotion? You'd better believe it! Be prepared to think on your feet to outwit and impress your often-crafty customers in pursuit of the Almighty Tip—all while wearing a snazzy uniform and those ubiquitous Pieces of Flair. S M T W T F S 2
14:00 - 19:00
§308/day 2
Bonus: §616
6) Prep Cook
You've memorized everything on the menu and managed to work your way into a position as a Prep Cook. It's not glamorous, but it's real kitchen work - and you look stylin' in that big white hat! Get comfortable with the slicing, dicing and julienne fries - you're not going to get any farther in this industry if you don't know your basic cooking inside and out. S M T W T F S 2
09:00 - 15:00
§469/day 2
Bonus: §938
7) Sous Chef
It's ironic that the more accomplished you become, the less you actually touch the food. As Sous Chef you're spending most of your time as a manager and cheerleader for your kitchen staff. If you want to keep moving up, you'll have to prove you've got the eccentric creativity needed to create novel dishes. Bon appetit! S M T W T F S 4
14:00 - 21:00
§812/day 3
Bonus: §1,624
8) Executive Chef
Finally recognized for your creative gifts, you've been given control of your restaurant's menu in order to create completely new and exciting dishes. It's a dream come true-but you're already dreaming of more. Keep challenging yourself as you work towards a new prize: a franchise of your own! S M T W T F S 5
09:00 - 15:00
§1,208/day 4
Bonus: §2,416
9) Restauranteur
Everyone's clamoring for a piece of the pie - YOUR pie, that is. Now that you've developed a distinctive culinary style, it's time to milk it for everything it's worth as a national brand. Keep everyone on their toes with your creative genius and you just might become a household name! S M T W T F S 7
14:00 - 22:00
§1,330/day 6
Bonus: §2,660
10) Celebrity Chef
You've finally arrived, and your face is selling more cookbooks than your own food does! It's been a long road, but you've now got a TV show seen by millions, a successful restaurant chain, and a name that commands respect. Bask in your victory as you flaunt your celebrity in televised competitions and enjoy your new life as a media mogul! S M T W T F S 10
15:00 - 20:00
§2,170/day 7
Bonus: §4,340

Teen/Elder Promotion Levels [ edit | edit source ]

Culinary Career Levels
1) Dishwasher
You have to start somewhere, and in the restaurant industry, it's right at the bottom. But if you analyze the dirty dishes carefully, you'll learn EXACTLY what people like and don't like. Wash. and learn. S M T W T F S 0
15:00 - 18:00
§63/day 0
No bonus
2) Drive Through Clerk
Out of the frying pan and into the fire! You don't have to clean anymore, but dealing with hungry commuters and teen pranks will either make you or break you. Don't forget to smile! S M T W T F S 0
17:00 - 21:00
§84/day 1
Bonus: §168
3) Fast Food Shift Manager
Joy of joys. instead of fixing food you now have to fix problems: tangled register tape, clogged soda drink dispensers, and squabbling underpaid employees. Be creative about your problem solving or you'll be stuck picking taco droppings out of your hair for a long, long time. S M T W T F S 1
17:00 - 22:00
§91/day 4
Bonus: §182

Adult Chance Cards [ edit | edit source ]

Trivia [ edit | edit source ]

  • The host uniform at Level 4 is seemingly based off the uniform that Jennifer Aniston's character, Joanna, wears in the film Office Space, the purple uniform and the numerous badges is heavily reminiscent of the uniforms that the employees have to wear in the film. Ώ]
  • The Culinary career level 9 is wrongly named "Restauranteur". It's supposed to be "Restaurateur".

Chili's Lets Customers Send Orders Directly to Its Kitchens

The use of new media to order food just keeps clicking along. The latest breakthrough comes from Chili&rsquos Grill and Bar.

The Dallas based chain has introduced a new online option it&rsquos calling &ldquoCrave It, Click It, Come and Get It!,&rdquo which enables customers to send their food orders straight to the Chili&rsquos kitchen computer. There&rsquos no middleman. You sort of become your own server, making sure the order is accurate&mdashexactly as you want it.

Chili&rsquos menu favorites are now a click away with this new online ordering tool. For lunch or dinner on the go, guests can simply log on to, select their closest Chili&rsquos restaurant and enter their order and desired pick-up time.

The new tool allows guests to own their individual ordering experience by ordering exactly what they want and confirming the details of their selections before placing the order. Straight from their computer directly to the Chili&rsquos kitchen, online ordering minimizes any room for error and guests never get a busy signal. lets guests choose their pick-up time too, which mean guests don&rsquot have to wait until after 5 p.m. to think about dinner choices. They may simply log on to the Web site at lunch to place dinner orders, for a ready-to-eat dinner.

After a long commute in rush hour traffic, waiting for the credit card machine to print receipts is a nuisance of the past, Chili&rsquos says. Guests can choose to securely pay online for their To Go meals, allowing them to get in, get out and get on with their busy lives.

&ldquoWith this new online ordering tool, our guests now have more ways to enjoy the foods they crave from Chili&rsquos,&rdquo said Michael Furlow, senior vice president of information solutions for Brinker International, Chili&rsquos parent company. &ldquoThis tool creates an environment of forward-thinking simplification and allows us to join the online generation, while enabling consumers to pepper in some flavor with the simple click of a mouse.&rdquo

For more insights and innovations check out CultureWaves®, the place to go for the latest observations in the World Thought Bank – events, ideas, trends and more. Add your own thoughts about anything in life – entertainment, design, technology, well-being and, yes, food. And, take a look at a few of our other Hot & Cool Trends.

Have you seen an innovative product that will impact our food lives in the future? Let us know at Editor.

In the Kitchen with Joanna Gaines

As with most of life, we’ve pressed pause on the production of my cooking show that is set to launch alongside Magnolia Network… sooo, the kids and I took matters into our own hands and have been practicing by making our own. It’s been so fun to get creative with the kids in the kitchen and, of course, get to eat the yummy food out of my new cookbook.

We’ve combined a few of our home videos, as well as a sneak peek of my actual cooking show into a one-hour special to air on Food Network in hopes that it gets you excited for what’s to come. And, although this “cooking show” looks and feels far from how the real one will, I’m realizing that the heart behind it is still the same: I want to share recipes with you that I love but, even more than sharing recipes, I hope it reminds you of what a gift it is to spend time in the kitchen, being creative and making good food for people you love.

We’ve included the recipes from the special on recipe cards below for you to download and print below.

Chocolate Chip Cookies


prep: 15 minutes
cook: under 30 minutes
cool: 1 hour


2 ½ cups all-purpose flour
1 heaping teaspoon baking soda
½ teaspoon sea salt
8 tablespoons (1 stick) unsalted butter, at room temperature
2 cups packed light brown sugar
2 large eggs
1 ½ teaspoons pure vanilla extract
1 ½ cups semisweet chocolate chips (see Tip)


1. Position a rack in the center of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs and beat until blended. Add the vanilla and beat until blended.

4. Turn the mixer off and add the flour mixture to the bowl. Mix on medium just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together it will be chunky.

5. Add the chocolate chips and beat on high for about 5 seconds to thoroughly and quickly mix in the chips.

6. Drop by large spoonfuls on the lined baking sheet don’t flatten them. Bake until lightly browned on top, 10 to 11 minutes. Cool on the pan on a rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough.

7. Store the cookies in a tightly covered container at room temperature for up to 3 days.

TIP: Depending on what you’re in the mood for, you can add ½ cup more or less chocolate than what is called for.

Dessert Crêpes


prep: 15 minutes, plus 20 minutes chilling
cook: 15 minutes
cool: none


1 cup all-purpose flour
2 large eggs
¾ cup whole milk
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
½ teaspoon kosher salt
3 tablespoons unsalted butter, melted

filling suggestions

Macerated strawberries
Lemon curd
Sliced bananas and ground cinnamon
Whipped cream with fresh berries

¼ cup powdered sugar, sifted, for dusting


1. To make the crêpes: In a blender, combine the flour, eggs, milk, ½ cup water, the sugar, vanilla, salt, and butter and pulse to combine for about 1 minute. Let the batter sit in the fridge to rest for at least 20 minutes or overnight.

2. Heat a dry nonstick medium skillet over medium heat for about 3 minutes. Pour about ¼ cup of the batter into the center of the pan and tilt in a circle to thin it out. Cook for 20 to 30 seconds, carefully flip the crêpe using a spatula, and cook for another 10 seconds. Remove the crêpe and lay it on a plate. Repeat to make more crêpes, working quickly but gently, to avoid tearing. Stack the crêpes on the plate to keep them warm.

3. Fill the crêpes with your filling of choice and roll up carefully. Dust with powdered sugar and serve.

French Silk Pie


prep: 20 minutes, plus at least 4 hours chilling
cook: 10 minutes
cool: 20 minutes (for the chocolate cookie crust)


⅔ cup granulated sugar
2 large eggs
2 ounces unsweetened chocolate, chopped
1 teaspoon pure vanilla extract
⅓ cup (⅔ stick) unsalted butter, at room temperature
⅔ cup heavy cream
¼ cup powdered sugar
1 prebaked 9-inch pie crust or tart shell (as shown) or Chocolate Cookie Crust (see below)
Whipped cream and shaved dark chocolate (optional), for garnish

chocolate cookie crust (optional)

5 ounces chocolate wafers
¼ cup sugar
4 tablespoons (½ stick) butter, melted


1. In a small saucepan, whisk together the granulated sugar and eggs until well blended. Cook over low heat, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from the heat. Add the chocolate and vanilla and stir until smooth. Set aside to cool for approximately 5 minutes.

2. In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until light and fluffy. Add the cooled chocolate mixture and beat on high speed until light and fluffy, about 5 minutes.

3. In another large bowl, beat the cream on medium-high speed until it begins to thicken, 3 to 4 minutes. Add the powdered sugar and beat on low speed, then gradually return to medium-high until stiff peaks form. Fold in the chocolate mixture.

4. Pour into the prebaked pie crust or tart shell. Refrigerate until well chilled, at least 4 hours or up to overnight.

5. Garnish with whipped cream and shaved chocolate, if desired.

6. Store, covered, in the refrigerator for 4 to 5 days.

Makes one 9-inch pie or tart

chocolate cookie crust

1. Preheat the oven to 350°F.

2. Pulse the wafers on low in a food processor until they are the consistency of sand. Add the sugar and melted butter and mix well.

3. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake 8 minutes.

4. Let cool 20 minutes before filling.

Gaines Family Chili

prep: 5 minutes
cook: about 45 minutes
cool: none


1 tablespoon vegetable oil
1 large white onion, finely chopped
2 pounds ground beef (80% lean)
Kosher salt and freshly ground black pepper
Two 10-ounce cans mild diced tomatoes and green chiles, such as Ro*tel, undrained
Two 26-ounce cans Southwestern-style beans, preferably Ranch Style brand, undrained
One 10.25-ounce bag Fritos
2 cups grated sharp Cheddar cheese (about 8 ounces)
Jalapeño Cornbread (see recipe here)


1. In a large soup pot or Dutch oven, heat the oil over medium heat until hot. Add the onion and sauté until translucent and tender, about 8 minutes.

2. Add the beef and a couple of pinches each of salt and pepper and cook, stirring often to break up the meat, until it loses its pink color, 6 to 7 minutes.

3. Stir in the tomatoes and beans with their juice. Bring to a simmer, reduce the heat, and simmer, stirring occasionally, for 30 minutes. Taste and adjust the seasoning.

4. Ladle the chili into bowls. Serve topped with Fritos and grated Cheddar and accompanied by cornbread.

5. Store leftovers in a covered container in the refrigerator for up to 4 days.

Spinach Tortellini Soup


prep: 15 minutes
cook: 20 minutes
cool: none


1 tablespoon unsalted butter
½ medium onion, cut into medium dice
1 tablespoon minced garlic
6 cups (1 ½ quarts) chicken broth
One 14.5-ounce can diced fire-roasted tomatoes
½ teaspoon Italian seasoning
One 9-ounce package cheese tortellini
One 14.5-ounce can cannellini beans, rinsed well and drained
6 cups baby spinach
2 tablespoon chopped fresh parsley
2 tablespoons chopped fresh basil
Kosher salt and freshly ground black pepper
Juice of ½ lemon
1 cup shaved Parmesan cheese (about 4 ounces)
1 loaf French bread, for serving


1. In a large soup pot, melt the butter over medium-high heat. Add the onion and garlic and sauté, stirring constantly, until the onion is soft and tender, 3 to 4 minutes.

2. Add the broth, tomatoes, and Italian seasoning and bring to a rolling boil. Add the tortellini and beans and cook until the tortellini are cooked through, about 2 minutes.

3. Reduce the heat to medium and add the spinach, parsley, basil, and salt and pepper to taste and stir until the spinach is just wilted, 1 to 2 minutes. Squeeze the lemon juice over the soup.

4. Ladle into bowls, sprinkle with the Parmesan, and serve immediately with torn bread for dipping.

5. Store in an airtight container in the refrigerator for 3 to 4 days or in the freezer for up to 2 months. Let the soup thaw before reheating.

Zucchini Bread

prep: 15 minutes
cook: 50 minutes
cool: 30 minutes


Cooking spray
1 ¼ cups vegetable oil
2 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
3 cups thickly shredded zucchini (about 2 medium)
1 cup crushed walnuts (about 3 ½ ounces)


1. Preheat the oven to 350°F. Spray a 9 x 9-inch baking pan lightly with cooking spray.

2. In a large bowl, whisk together the vegetable oil, sugar, eggs, and vanilla until smooth.

3. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Add the flour mixture to the egg/sugar mixture and mix until just combined.

4. Wrap the zucchini in a clean kitchen towel and squeeze out any excess liquid. Fold the zucchini and walnuts into the batter.

5. Pour the batter into the prepared pan and spread it evenly. Bake until a tester inserted in the center comes out clean, about 50 minutes. Cool on a wire rack until completely cool, about 30 minutes.

Bryan Voltaggio

As one half of the chef duo that has taken the culinary world by storm in recent years, Bryan along with his brother Michael have helped expand the limits of modern cuisine and the emotions it evokes in their customers. Bryan and Michael have tackled different culinary styles in their restaurants, but it’s safe to say that their daring approach to cooking is a common thread that unites the two brothers.

Like his brother, Bryan has taken a different tack in redefining what we consider modern cuisine unlike his brother, however, Bryan has done it in the realm of American and Italian food. Bryan is the co-owner and executive chef of five restaurants: AGGIO, Lunchbox, Family Meal, RANGE, and VOLT, all in the Chesapeake Bay area of the mid-Atlantic United States. Bryan’s profile has certainly been helped by his second-place finish on Season 6 of “Top Chef” and his second-place finish on Season 5 of “Top Chef Masters” (the first chef to take part in both competitions). But the accolades don’t stop there: in 2010, Bryan was nominated for the James Beard Foundation’s “Best Chef: Mid-Atlantic” award, and in 2012, he was a semi-finalist for the same award from James Beard.

Watch the video: Η ηθοποιός δεύτερων αλλά σημαντικών ρόλων, με τους τρεις γάμους, που έφυγε σε ηλικία 55 ετών! (August 2022).