Have you ever woneded what it would be like to be the chef of a monster operation, cruiseliner, casino or convention center? This month we interviewed Chef Hans Lentz of Executive Chef of the U.S's largest convention center McCormick Place.
At the Ritz-Carlton Hotel in Moscow the French chef is speaking either Russian or English with his 86 employees, overseeing several outlets and cooking with the most delicious Kamchatka Crab. Who said being a chef could be boring! Jeremy Emmerson reports.
Joining the U.S. Marine Corps. One would picture fighting in the trenches and being surrounded by the sights and sounds that too many of our young men and women are surrounded with these days. But not me...
This month I asked five chefs that worked in five different countries (Thailand, France, Mexico, China and Korea) five questions. I wanted to know, where they cooked, how they got there, what made it cool and what advice they would offer to you if you followed in their footsteps. This is what they said.