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Search results for: Kitchen-manager

HONGKONG-DAILY LIFE/
RTSAW6FK 
September 02, 2022 
A customer performs a split with manager at iconic eatery Tung Po Kitchen, which has been forced to close,... 
Hong Kong, China 
A customer performs a split with manager at iconic eatery Tung Po Kitchen, which has been forced to close,... 
A customer performs a split with manager at iconic eatery Tung Po Kitchen, which has been forced to close, accused of violating the terms of its tenancy, in Hong Kong, China September 2, 2022. REUTERS/Tyrone Siu 
HONGKONG-DAILY LIFE/
RTSAW6CE 
September 02, 2022 
Customers cheer with the manager at iconic eatery Tung Po Kitchen, which has been forced to close, accused... 
Hong Kong, China 
Customers cheer with the manager at iconic eatery Tung Po Kitchen, which has been forced to close, accused... 
Customers cheer with the manager at iconic eatery Tung Po Kitchen, which has been forced to close, accused of violating the terms of its tenancy, in Hong Kong, China September 2, 2022. REUTERS/Tyrone Siu 
OLYMPICS-2020/JAPAN-SHIBUYA
RTXALFV0 
March 19, 2021 
Vegan izakaya restaurant Masaka's manager Yuta Namekawa works in the kitchen as the restaurant is empty... 
Tokyo, Japan 
Vegan izakaya restaurant Masaka's manager Yuta Namekawa works in the kitchen as the restaurant is empty... 
Vegan izakaya restaurant Masaka's manager Yuta Namekawa works in the kitchen as the restaurant is empty during the dinner hour in Tokyo, Japan, March 2, 2021. Picture taken March 2, 2021. REUTERS/Kim Kyung-Hoon 
OLYMPICS-2020/JAPAN-SHIBUYA
RTXALFUV 
March 19, 2021 
Vegan izakaya restaurant Masaka's manager Yuta Namekawa works in the kitchen as the restaurant is empty... 
Tokyo, Japan 
Vegan izakaya restaurant Masaka's manager Yuta Namekawa works in the kitchen as the restaurant is empty... 
Vegan izakaya restaurant Masaka's manager Yuta Namekawa works in the kitchen as the restaurant is empty during the dinner hour in Tokyo, Japan, March 2, 2021. Picture taken March 2, 2021. REUTERS/Kim Kyung-Hoon 
HEALTH-CORONAVIRUS/JAPAN-BANKRUPTCY
RTX8BHL5 
November 23, 2020 
Ladles for cooking ramen noodles are hanged in the kitchen of a ramen noodle shop 'Shirohachi' managed... 
Tokyo, Japan 
Ladles for cooking ramen noodles are hanged in the kitchen of a ramen noodle shop 'Shirohachi', amid... 
Ladles for cooking ramen noodles are hanged in the kitchen of a ramen noodle shop 'Shirohachi' managed by sixty-year-old Yashiro Haga, amid the coronavirus disease (COVID-19) outbreak, in Tokyo, Japan November 20, 2020. Picture taken November 20, 2020. REUTERS/Issei Kato 
M&S-FOOD/WASTE
RTX81F58 
October 11, 2020 
Depot logistics manager Lucy Silva poses with Marks & Spencer new product line, vegan Plant Kitchen Green... 
Reading, United Kingdom 
Depot logistics manager Lucy Silva poses with Marks & Spencer new product line. 
Depot logistics manager Lucy Silva poses with Marks & Spencer new product line, vegan Plant Kitchen Green Thai Curry & Jasmin Rice at Gist logistics depot in Thatcham near Reading, Britain October 9, 2020. Picture taken October 9, 2020. REUTERS/Beresford Hodge 
HEALTH-CORONAVIRUS/NEW YORK-RESTAURANT-INDOOR SERVICE
RTX7Z21L 
September 30, 2020 
Gianfranco Sorrentino, managing partner at Il Gattopardo restaurant, keeps a close eye on the kitchen... 
New York, UNITED STATES 
Gianfranco Sorrentino, managing partner at Il Gattopardo restaurant, keeps a close eye on the kitchen... 
Gianfranco Sorrentino, managing partner at Il Gattopardo restaurant, keeps a close eye on the kitchen on the first day that restaurants were allowed to start indoor dining since the outbreak of the coronavirus disease (COVID-19) in the Manhattan Borough of New York City, New York, U.S., September 30, 2020. REUTERS/Carlo Allegri 
GLOBAL-PARENTS/USA
RTX6PW0N 
March 06, 2019 
Lauren Hoffmann, 29, a college program manager, stands on a stool to reach a cabinet in her kitchen in... 
San Antonio, UNITED STATES 
The Wider Image: What lack of paid family leave means for one Texas mother 
Lauren Hoffmann, 29, a college program manager, stands on a stool to reach a cabinet in her kitchen in San Antonio, Texas, U.S., February 12, 2019. Hoffmann only had five and a half weeks of accrued paid time off from her job. "You're worried about this tiny little new life, you love it so fiercely," she said. "Having more time to feel like you're getting good at this ... I think that could only be a good thing." REUTERS/Callaghan O'Hare SEARCH "O'HARE PARENTAL" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES. 
USA-MILITARY/DEVELOPER
RTX6JZXZ 
December 27, 2018 
Mold covers a kitchen range fan inside a Corvias-managed military housing unit in Fort Polk, Louisiana,... 
Fort Polk, UNITED STATES 
Mold covers a kitchen range fan inside a Corvias-managed military housing unit in Fort Polk 
Mold covers a kitchen range fan inside a Corvias-managed military housing unit in Fort Polk, Louisiana, U.S. November 14, 2018. Picture taken November 14, 2018. To match Special Report USA-MILITARY/DEVELOPER REUTERS/Joshua Schneyer 
HONGKONG-CRIME/
RTS253EI 
November 08, 2018 
Detainees and judgement respited prisoners face backwards as journalists visit a kitchen at Lai Chi Kok... 
Hong Kong, China 
Detainees and judgement respited prisoners face backwards as journalists visit a kitchen at Lai Chi Kok... 
Detainees and judgement respited prisoners face backwards as journalists visit a kitchen at Lai Chi Kok Reception Centre, a maximum security institution managed by the Correctional Services Department, in Hong Kong, China November 8, 2018. REUTERS/Bobby Yip 
HONGKONG-CRIME/
RTS253DQ 
November 08, 2018 
Detainees and judgement respited prisoners face backwards as journalists visit a kitchen at Lai Chi Kok... 
Hong Kong, China 
Detainees and judgement respited prisoners face backwards as journalists visit a kitchen at Lai Chi Kok... 
Detainees and judgement respited prisoners face backwards as journalists visit a kitchen at Lai Chi Kok Reception Centre, a maximum security institution managed by the Correctional Services Department, in Hong Kong, China November 8, 2018. REUTERS/Bobby Yip 
USA-PACKAGES/
RTX6GR4B 
October 27, 2018 
Debra Gureghian, general manager of New River Pizza and Fresh Kitchen speaks with Reuters about her former... 
Fort Lauderdale, UNITED STATES 
Debra Gureghian, general manager of New River Pizza and Fresh Kitchen, speaks with Reuters about her... 
Debra Gureghian, general manager of New River Pizza and Fresh Kitchen speaks with Reuters about her former employee, Cesar Altieri Sayoc, who was arrested during an investigation into a series of parcel bombs, at the restaurant in Fort Lauderdale, Florida, U.S. October 27, 2018. REUTERS/Joe Skipper 
USA-PACKAGES/
RTX6GR3Z 
October 27, 2018 
Debra Gureghian, general manager of New River Pizza and Fresh Kitchen speaks with Reuters about her former... 
Fort Lauderdale, UNITED STATES 
Debra Gureghian, general manager of New River Pizza and Fresh Kitchen, speaks with Reuters about her... 
Debra Gureghian, general manager of New River Pizza and Fresh Kitchen speaks with Reuters about her former employee, Cesar Altieri Sayoc, who was arrested during an investigation into a series of parcel bombs, at the restaurant in Fort Lauderdale, Florida, U.S. October 27, 2018. REUTERS/Joe Skipper 
USA-PACKAGES/
RTX6GR3V 
October 27, 2018 
Debra Gureghian, general manager of New River Pizza and Fresh Kitchen speaks with Reuters about her former... 
Fort Lauderdale, UNITED STATES 
Debra Gureghian, general manager of New River Pizza and Fresh Kitchen, speaks with Reuters about her... 
Debra Gureghian, general manager of New River Pizza and Fresh Kitchen speaks with Reuters about her former employee, Cesar Altieri Sayoc, who was arrested during an investigation into a series of parcel bombs, at the restaurant in Fort Lauderdale, Florida, U.S. October 27, 2018. REUTERS/Joe Skipper 
USA-PACKAGES/
RTX6GR3R 
October 27, 2018 
Debra Gureghian, general manager of New River Pizza and Fresh Kitchen speaks with Reuters about her former... 
Fort Lauderdale, UNITED STATES 
Debra Gureghian, general manager of New River Pizza and Fresh Kitchen, speaks with Reuters about her... 
Debra Gureghian, general manager of New River Pizza and Fresh Kitchen speaks with Reuters about her former employee, Cesar Altieri Sayoc, who was arrested during an investigation into a series of parcel bombs, at the restaurant in Fort Lauderdale, Florida, U.S. October 27, 2018. REUTERS/Joe Skipper 
FALKLANDISLANDS-DAILYLIFE/
RTS1S52X 
May 19, 2018 
Eugene Hurley, managing director of South American Atlantic Service shipping company, is seen at his... 
Port Stanley, Falkland Islands 
Hurley, managing director of a shipping company, is seen at his home's kitchen in Port Stanley 
Eugene Hurley, managing director of South American Atlantic Service shipping company, is seen at his home's kitchen in Port Stanley, Falkland Islands, May 18, 2018. REUTERS/Marcos Brindicci 
GLOBAL-SOFTS/
RTS159XH 
May 05, 2017 
A barista creates 3D latte art on a cup of iced coffee at a cafe in Singapore May 5, 2017. REUTERS/Edgar... 
Singapore, Singapore 
A barista creates 3D latte art on a cup of iced coffee at a cafe in Singapore 
A barista creates 3D latte art on a cup of iced coffee at a cafe in Singapore May 5, 2017. REUTERS/Edgar Su 
GLOBAL-SOFTS/
RTS155VW 
May 04, 2017 
A man holds a cup of coffee to serve to a customer in a canteen in Karachi, Pakistan May 4, 2017. REUTERS/Akhtar... 
Karachi, Pakistan 
A man holds a cup of coffee to serve to a customer in a canteen in Karachi 
A man holds a cup of coffee to serve to a customer in a canteen in Karachi, Pakistan May 4, 2017. REUTERS/Akhtar Soomro 
GLOBAL-SOFTS/
RTS155VU 
May 04, 2017 
A man holds a cup as he mixes coffee and sugar to prepare hot coffee in a canteen in Karachi, Pakistan... 
Karachi, Pakistan 
A man holds a cup as he mixes coffee and sugar to prepare hot coffee in a canteen in Karachi 
A man holds a cup as he mixes coffee and sugar to prepare hot coffee in a canteen in Karachi, Pakistan May 4, 2017. REUTERS/Akhtar Soomro 
TECH-CES/
RTX2XJMO 
January 04, 2017 
Werner Struth, member of the board of management of Robert Bosch GmbH, talks about Mykie, a personal... 
Las Vegas, UNITED STATES 
Werner Struth talks about Mykie, a personal assistant for the kitchen, during a Bosch news conference... 
Werner Struth, member of the board of management of Robert Bosch GmbH, talks about Mykie, a personal assistant for the kitchen, during a Bosch news conference at the 2017 CES in Las Vegas, Nevada, U.S., January 4, 2017. REUTERS/Steve Marcus 
USA-THANKSGIVING
RTSSTT5 
November 22, 2016 
A frozen turkey is dropped into a hot deep fryer, creating a large fireball, at a Consumer Product Safety... 
Rockville, UNITED STATES 
Frozen turkey is dropped into a deep fryer, creating a large fireball, at a food safety demonstration... 
A frozen turkey is dropped into a hot deep fryer, creating a large fireball, at a Consumer Product Safety Commission Thanksgiving fire and food safety demonstration of holiday kitchen fires in Rockville, Maryland, U.S. November 22, 2016. REUTERS/Gary Cameron 
USA-THANKSGIVING
RTSSTT4 
November 22, 2016 
A firefighter demonstrates the incorrect method of putting out a stovetop fire with water at a Consumer... 
Rockville, UNITED STATES 
Firefighter demonstrates the incorrect method of putting out a stovetop fire with water at a Consumer... 
A firefighter demonstrates the incorrect method of putting out a stovetop fire with water at a Consumer Product Safety Commission holds a Thanksgiving fire and food safety demonstration of holiday kitchen fires in Rockville, Maryland, U.S. November 22, 2016. REUTERS/Gary Cameron 
USA-THANKSGIVING
RTSSTT1 
November 22, 2016 
A frozen turkey is dropped into a hot deep fryer, creating a large fireball, at a Consumer Product Safety... 
Rockville, UNITED STATES 
Frozen turkey is dropped into a deep fryer, creating a large fireball, at a food safety demonstration... 
A frozen turkey is dropped into a hot deep fryer, creating a large fireball, at a Consumer Product Safety Commission Thanksgiving fire and food safety demonstration of holiday kitchen fires in Rockville, Maryland, U.S. November 22, 2016. REUTERS/Gary Cameron 
USA-THANKSGIVING
RTSSTT0 
November 22, 2016 
A firefighter demonstrates the incorrect method of putting out a stovetop fire with water at a Consumer... 
Rockville, UNITED STATES 
Firefighter demonstrates the incorrect method of putting out a stovetop fire with water at a Consumer... 
A firefighter demonstrates the incorrect method of putting out a stovetop fire with water at a Consumer Product Safety Commission holds a Thanksgiving fire and food safety demonstration of holiday kitchen fires in Rockville, Maryland, U.S. November 22, 2016. REUTERS/Gary Cameron 
USA-THANKSGIVING
RTSSTSY 
November 22, 2016 
A firefighter (L) attempts to put out a fire after a frozen turkey was dropped into a hot deep fryer... 
Rockville, UNITED STATES 
Firefighter attempts to put out fire at a frozen turkey and deep fryer food safety demonstration in Rockville... 
A firefighter (L) attempts to put out a fire after a frozen turkey was dropped into a hot deep fryer (C) at a Consumer Product Safety Commission Thanksgiving fire and food safety demonstration of holiday kitchen fires in Rockville, Maryland, U.S. November 22, 2016. REUTERS/Gary Cameron 
USA-THANKSGIVING
RTSSTQY 
November 22, 2016 
A frozen turkey is dropped into a hot deep fryer at a Consumer Product Safety Commission Thanksgiving... 
Rockville, UNITED STATES 
Frozen turkey is dropped into a deep fryer at a food safety demonstration in Rockville 
A frozen turkey is dropped into a hot deep fryer at a Consumer Product Safety Commission Thanksgiving fire and food safety demonstration of holiday kitchen fires in Rockville, Maryland, U.S. November 22, 2016. REUTERS/Gary Cameron 
USA-THANKSGIVING
RTSSTQX 
November 22, 2016 
A firefighter prepares to drop a frozen turkey into a hot deep fryer at a Consumer Product Safety Commission... 
Rockville, UNITED STATES 
Firefighter prepares to drop a Thanksgiving frozen turkey into a deep fryer at a food safety demonstration... 
A firefighter prepares to drop a frozen turkey into a hot deep fryer at a Consumer Product Safety Commission Thanksgiving fire and food safety demonstration of holiday kitchen fires in Rockville, Maryland, U.S. November 22, 2016. REUTERS/Gary Cameron 
USA-THANKSGIVING
RTSSTQT 
November 22, 2016 
A frozen turkey is dropped into a hot deep fryer and creates a large fireball at a Consumer Product Safety... 
Rockville, UNITED STATES 
Frozen turkey is dropped into deep fryer and creates a large fireball at a food safety demonstration... 
A frozen turkey is dropped into a hot deep fryer and creates a large fireball at a Consumer Product Safety Commission Thanksgiving fire and food safety demonstration of holiday kitchen fires in Rockville, Maryland, U.S. November 22, 2016. REUTERS/Gary Cameron TPX IMAGES OF THE DAY 
USA-THANKSGIVING
RTSSTQS 
November 22, 2016 
A frozen turkey is dropped into a hot deep fryer at a Consumer Product Safety Commission Thanksgiving... 
Rockville, UNITED STATES 
Frozen turkey is dropped into a deep fryer at a food safety demonstration in Rockville 
A frozen turkey is dropped into a hot deep fryer at a Consumer Product Safety Commission Thanksgiving fire and food safety demonstration of holiday kitchen fires in Rockville, Maryland, U.S. November 22, 2016. REUTERS/Gary Cameron 
CHINA-PORK/
RTX2F346 
June 01, 2016 
Staff of Zhenxiangfudi restaurant, whose manager plans to offer more beef and lamb meat dishes, if the... 
Beijing, China 
Staff of Zhenxiangfudi restaurant, whose manager plans to offer more beef and lamb meat dishes, if the... 
Staff of Zhenxiangfudi restaurant, whose manager plans to offer more beef and lamb meat dishes, if the pork price keeps rising, work at their kitchen in central Beijing, China May 18, 2016. REUTERS/Damir Sagolj 
CHINA-PORK/
RTX2F343 
June 01, 2016 
Staff of Zhenxiangfudi restaurant, whose manager plans to offer more beef and lamb meat dishes, if the... 
Beijing, China 
Staff of Zhenxiangfudi restaurant, whose manager plans to offer more beef and lamb meat dishes, if the... 
Staff of Zhenxiangfudi restaurant, whose manager plans to offer more beef and lamb meat dishes, if the pork price keeps rising, work at their kitchen in central Beijing, China May 18, 2016. REUTERS/Damir Sagolj 
ALPHABET-CANADA/
RTX22FUK 
January 14, 2016 
Managing Director of Google Canada Sam Sebastian speaks during the unveiling of Google's new Canadian... 
KITCHENER-WATERLOO, Canada 
Managing Director of Google Canada Sam Sebastian speaks during the unveiling of Google's new Canadian... 
Managing Director of Google Canada Sam Sebastian speaks during the unveiling of Google's new Canadian engineering headquarters in Kitchener-Waterloo, Ontario January 14, 2016. REUTERS/Peter Power 
ALPHABET-CANADA/
RTX22FUI 
January 14, 2016 
Managing Director of Google Canada Sam Sebastian speaks during the unveiling of Google's new Canadian... 
KITCHENER-WATERLOO, Canada 
Managing Director of Google Canada Sam Sebastian speaks during the unveiling of Google's new Canadian... 
Managing Director of Google Canada Sam Sebastian speaks during the unveiling of Google's new Canadian engineering headquarters in Kitchener-Waterloo, Ontario January 14, 2016. REUTERS/Peter Power 
INDIA-PRISON/FOOD
RTR3ZNML 
July 22, 2014 
Inmates prepare to serve food inside the kitchen of a restaurant run by the Tihar Jail authorities on... 
Delhi, India 
Inmates prepare to serve food inside the kitchen of a restaurant run by Tihar Jail authorities in Delhi... 
Inmates prepare to serve food inside the kitchen of a restaurant run by the Tihar Jail authorities on Jail Road in west Delhi July 21, 2014. "Tihar Food Court" in west Delhi, a rehabilitation effort kicked off by the Tihar prison, opened in the first week of July on an "experimental basis" while awaiting formal clearances. It is sited half a km (0.6 mile) away from prisoners' dormitories. With a spacious interior lined with wooden tables and walls adorned with paintings done by prisoners, the 50-seat restaurant has been praised for the polite behaviour of its employees, who were trained by a prestigious nearby hotel management school. Picture taken July 21, 2014. REUTERS/Anindito Mukherjee (INDIA - Tags: CRIME LAW FOOD SOCIETY) 
INDIA-PRISON/FOOD
RTR3ZNLB 
July 22, 2014 
An inmate prepares food inside the kitchen of a restaurant run by the Tihar Jail authorities on Jail... 
Delhi, India 
An inmate prepares food inside the kitchen of a restaurant run by Tihar Jail authorities in Delhi 
An inmate prepares food inside the kitchen of a restaurant run by the Tihar Jail authorities on Jail Road in west Delhi July 21, 2014. "Tihar Food Court" in west Delhi, a rehabilitation effort kicked off by the Tihar prison, opened in the first week of July on an "experimental basis" while awaiting formal clearances. It is sited half a km (0.6 mile) away from prisoners' dormitories. With a spacious interior lined with wooden tables and walls adorned with paintings done by prisoners, the 50-seat restaurant has been praised for the polite behaviour of its employees, who were trained by a prestigious nearby hotel management school. Picture taken July 21, 2014. REUTERS/Anindito Mukherjee (INDIA - Tags: CRIME LAW FOOD SOCIETY) 
IVORYCOAST/`
RTR3TGRU 
June 12, 2014 
Chelsea FC manager and WFP (World Food Programme) Global Ambassador Against Hunger Jose Mourinho (R)... 
Yamoussoukro, Cote D'Ivoire 
Chelsea FC manager and WFP Global Ambassador Against Hunger Jose Mourinho looks at a woman cooking in... 
Chelsea FC manager and WFP (World Food Programme) Global Ambassador Against Hunger Jose Mourinho (R) looks at a woman cooking in a school canteen kitchen in Nanan village, Yamoussoukro June 12, 2014. REUTERS/Thierry Gouegnon (IVORY COAST - Tags: SPORT SOCCER SOCIETY POVERTY FOOD HEALTH) 
GERMANY-PENSIONS/
RTR3I177 
March 21, 2014 
General manager Marie-Christine Ostermann poses at the Incoming Goods Department at the headquarters... 
Hamm, Germany 
General manager Ostermann is pictured at the Incoming Goods Department at the headquarters of Rullko... 
General manager Marie-Christine Ostermann poses at the Incoming Goods Department at the headquarters of Rullko wholesale in Hamm March 4, 2014. Marie-Christine Ostermann is desperate to hang on to her older employees. There's already a shortage of skilled labour in Germany and a new draft law that lowers the pension age for some workers is adding to her problems. Six of the 150 staff at family-run food and kitchen supplies wholesaler Rullko say they'd like to retire at 63 this summer, when the new law is due to take effect. That's four years earlier than planned - a big worry for Ostermann. TO GO WITH GERMANY-PENSIONS/ Picture taken March 4. REUTERS/Ina Fassbender (GERMANY - Tags: BUSINESS EMPLOYMENT) 
GERMANY-PENSIONS/
RTR3I175 
March 21, 2014 
General manager Marie-Christine Ostermann poses at the Incoming Goods Department at the headquarters... 
Hamm, Germany 
General manager Ostermann is pictured at the Incoming Goods Department at the headquarters of Rullko... 
General manager Marie-Christine Ostermann poses at the Incoming Goods Department at the headquarters of Rullko wholesale in Hamm March 4, 2014. Marie-Christine Ostermann is desperate to hang on to her older employees. There's already a shortage of skilled labour in Germany and a new draft law that lowers the pension age for some workers is adding to her problems. Six of the 150 staff at family-run food and kitchen supplies wholesaler Rullko say they'd like to retire at 63 this summer, when the new law is due to take effect. That's four years earlier than planned - a big worry for Ostermann. TO GO WITH GERMANY-PENSIONS/ Picture taken March 4. REUTERS/Ina Fassbender (GERMANY - Tags: BUSINESS EMPLOYMENT) 
EGYPT/
RTR3G7SR 
March 08, 2014 
Sherien Fathy, a blind 32-year-old mother of two, prepares food for her family in the kitchen at her... 
Cairo, Egypt 
Sherien Fathy, a blind 32-year-old mother of two, prepares food for her family in the kitchen at her... 
Sherien Fathy, a blind 32-year-old mother of two, prepares food for her family in the kitchen at her home in Cairo March 5, 2014. Sherien, a graduate of the College of Arts? Arabic department who works as a specialist manager at the General Petroleum Corporation, hopes the government will do more to help disabled people to find jobs and contribute to the economy. Sherien is married to lawyer Khaled Hanafy, who is also blind. On March 8 activists around the globe celebrate International Women's Day, which dates back to the beginning of the 20th Century and has been observed by the United Nations since 1975. The UN writes that it is an occasion to commemorate achievements in women's rights and to call for further change. Picture taken March 5, 2014. REUTERS/Amr Abdallah Dalsh? (EGYPT - Tags: HEALTH FOOD BUSINESS EMPLOYMENT) 
WOMENSDAY/
RTR3G5K7 
March 07, 2014 
Thozama Kala, 30, and her daughter Mpho, 9, pose for a photograph in the kitchen of their home in Cape... 
Cape Town, South Africa 
Thozama Kala and her daughter Mpho stand in the kitchen of their home in Cape Town's Langa township 
Thozama Kala, 30, and her daughter Mpho, 9, pose for a photograph in the kitchen of their home in Cape Town's Langa township February 8, 2014. Thozama is studying office management after matriculating in 2002. She hopes that her daughter will become a doctor. Mpho says she wants to be a teacher. On March 8 activists around the globe celebrate International Women's Day, which dates back to the beginning of the 20th century and has been observed by the United Nations since 1975. The UN writes that it is an occasion to commemorate achievements in women's rights and to call for further change. Picture taken February 8, 2014. REUTERS/Mike Hutchings (SOUTH AFRICA - Tags: SOCIETY EDUCATION)

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FRANCE/
RTX17T00 
January 24, 2014 
Students observe French chef Philippe Bachmann (R) preparing a pork chop during a class in a kitchen... 
Ecully, France 
Students observe French chef Philippe Bachmann preparing a pork chop during a class in a kitchen at the... 
Students observe French chef Philippe Bachmann (R) preparing a pork chop during a class in a kitchen at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 10, 2013. The Institut Paul Bocuse, created by French chef Paul Bocuse in 2004, trains students in every aspect of the culinary arts and hotel and restaurant management, on the path to Excellence. The cooking school welcomes 450 students from 37 countries each year for a unique immersion in French gastronomic heritage. Picture taken December 10, 2013. REUTERS/Robert Pratta (FRANCE - Tags: FOOD SOCIETY EDUCATION) 
FRANCE/
RTX17SZX 
January 24, 2014 
Students observe French chef Philippe Bachmann (L) during a class about raised crust pie in a kitchen... 
Ecully, France 
Students observe French chef Philippe Bachmann during a class about raised crust pie in a kitchen at... 
Students observe French chef Philippe Bachmann (L) during a class about raised crust pie in a kitchen at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 10, 2013. The Institut Paul Bocuse, created by French chef Paul Bocuse in 2004, trains students in every aspect of the culinary arts and hotel and restaurant management, on the path to Excellence. The cooking school welcomes 450 students from 37 countries each year for a unique immersion in French gastronomic heritage. Picture taken December 10, 2013. REUTERS/Robert Pratta (FRANCE - Tags: FOOD SOCIETY EDUCATION) 
FRANCE/
RTX17SZT 
January 24, 2014 
French chef Eric Cros (C) gives instructions to students during a class in a kitchen at the Institut... 
Ecully, France 
French chef Eric Cros gives instructions to students during a class in a kitchen at the Institut Paul... 
French chef Eric Cros (C) gives instructions to students during a class in a kitchen at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. The Institut Paul Bocuse, created by French chef Paul Bocuse in 2004, trains students in every aspect of the culinary arts and hotel and restaurant management, on the path to Excellence. The cooking school welcomes 450 students from 37 countries each year for a unique immersion in French gastronomic heritage. Picture taken December 11, 2013. REUTERS/Robert Pratta (FRANCE - Tags: FOOD SOCIETY EDUCATION) 
FRANCE/
RTX17SZS 
January 24, 2014 
Students take pictures of their raised crust pie during a class in a kitchen at the Institut Paul Bocuse,... 
Ecully, France 
Students take pictures of their raised crust pie during a class in a kitchen at the Institut Paul Bocuse,... 
Students take pictures of their raised crust pie during a class in a kitchen at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 10, 2013. The Institut Paul Bocuse, created by French chef Paul Bocuse in 2004, trains students in every aspect of the culinary arts and hotel and restaurant management, on the path to Excellence. The cooking school welcomes 450 students from 37 countries each year for a unique immersion in French gastronomic heritage. Picture taken December 10, 2013. REUTERS/Robert Pratta (FRANCE - Tags: FOOD SOCIETY EDUCATION) 
FRANCE/
RTX17SZM 
January 24, 2014 
Students peel onions in a kitchen during a class by French chef Eric Cros (not pictured) at the Institut... 
Ecully, France 
Students peel onions in a kitchen during a class by French chef Eric Cros at the Institut Paul Bocuse,... 
Students peel onions in a kitchen during a class by French chef Eric Cros (not pictured) at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. The Institut Paul Bocuse, created by French chef Paul Bocuse in 2004, trains students in every aspect of the culinary arts and hotel and restaurant management, on the path to Excellence. The cooking school welcomes 450 students from 37 countries each year for a unique immersion in French gastronomic heritage. Picture taken December 11, 2013. REUTERS/Robert Pratta (FRANCE - Tags: FOOD SOCIETY EDUCATION) 
FRANCE/
RTX17SZJ 
January 24, 2014 
Students prepare vegetables and wild boar civet in a kitchen during a class by French chef Eric Cros... 
Ecully, France 
Students prepare vegetables and wild boar civet in a kitchen during a class by French chef Eric Cros... 
Students prepare vegetables and wild boar civet in a kitchen during a class by French chef Eric Cros (L) at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. The Institut Paul Bocuse, created by French chef Paul Bocuse in 2004, trains students in every aspect of the culinary arts and hotel and restaurant management, on the path to Excellence. The cooking school welcomes 450 students from 37 countries each year for a unique immersion in French gastronomic heritage. Picture taken December 11, 2013. REUTERS/Robert Pratta (FRANCE - Tags: FOOD SOCIETY EDUCATION) 
FRANCE/
RTX17SZF 
January 24, 2014 
Students prepare vegetables and wild boar civet in a kitchen during a class by French chef Eric Cros... 
Ecully, France 
Students prepare vegetables and wild boar civet in a kitchen during a class by French chef Eric Cros... 
Students prepare vegetables and wild boar civet in a kitchen during a class by French chef Eric Cros (not pictured) at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. The Institut Paul Bocuse, created by French chef Paul Bocuse in 2004, trains students in every aspect of the culinary arts and hotel and restaurant management, on the path to Excellence. The cooking school welcomes 450 students from 37 countries each year for a unique immersion in French gastronomic heritage. Picture taken December 11, 2013. REUTERS/Robert Pratta (FRANCE - Tags: FOOD SOCIETY EDUCATION) 
FRANCE/
RTX17SZA 
January 24, 2014 
Students prepare shoulders of lamb in a kitchen during a class by French chef Eric Cros (C Rear) at the... 
Ecully, France 
Students prepare shoulders of lamb in a kitchen during a class by French chef Eric Cros at the Institut... 
Students prepare shoulders of lamb in a kitchen during a class by French chef Eric Cros (C Rear) at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. The Institut Paul Bocuse, created by French chef Paul Bocuse in 2004, trains students in every aspect of the culinary arts and hotel and restaurant management, on the path to Excellence. The cooking school welcomes 450 students from 37 countries each year for a unique immersion in French gastronomic heritage. Picture taken December 11, 2013. REUTERS/Robert Pratta (FRANCE - Tags: FOOD SOCIETY EDUCATION TPX IMAGES OF THE DAY) 
FRANCE/
RTX17SZ7 
January 24, 2014 
Students prepare vegetables and shoulders of lamb in a kitchen during a class by French chef Eric Cros... 
Ecully, France 
Students prepare vegetables and shoulders of lamb in a kitchen during a class by French chef Eric Cros... 
Students prepare vegetables and shoulders of lamb in a kitchen during a class by French chef Eric Cros (C) at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. The Institut Paul Bocuse, created by French chef Paul Bocuse in 2004, trains students in every aspect of the culinary arts and hotel and restaurant management, on the path to Excellence. The cooking school welcomes 450 students from 37 countries each year for a unique immersion in French gastronomic heritage. Picture taken December 11, 2013. REUTERS/Robert Pratta (FRANCE - Tags: FOOD SOCIETY EDUCATION) 
FRANCE/
RTX17SZ5 
January 24, 2014 
Students prepare vegetables in a kitchen during a class by French chef Eric Cros (R) at the Institut... 
Ecully, France 
Students prepare vegetables in a kitchen during a class by French chef Eric Cros at the Institut Paul... 
Students prepare vegetables in a kitchen during a class by French chef Eric Cros (R) at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. The Institut Paul Bocuse, created by French chef Paul Bocuse in 2004, trains students in every aspect of the culinary arts and hotel and restaurant management, on the path to Excellence. The cooking school welcomes 450 students from 37 countries each year for a unique immersion in French gastronomic heritage. Picture taken December 11, 2013. REUTERS/Robert Pratta (FRANCE - Tags: FOOD SOCIETY EDUCATION) 
FRANCE/
RTX17SZ0 
January 24, 2014 
Students cook in the kitchen as others wait to serve dishes in the dining room at the new restaurant-school... 
Lyon, France 
Students cook in the kitchen as others wait to serve dishes in the dining room at the new restaurant-school... 
Students cook in the kitchen as others wait to serve dishes in the dining room at the new restaurant-school of the Institut Paul Bocuse during a press visit for its opening in Lyon, November 7, 2013. The Institut Paul Bocuse, created by French chef Paul Bocuse in 2004, trains students in every aspect of the culinary arts and hotel and restaurant management, on the path to Excellence. The cooking school welcomes 450 students from 37 countries each year for a unique immersion in French gastronomic heritage. Picture taken November 7, 2013. REUTERS/Robert Pratta (FRANCE - Tags: FOOD SOCIETY) 
FRANCE/
RTX17SXT 
January 24, 2014 
A student prepares plates in the kitchen of the teaching restaurant managed by French chef Alain Lecossec... 
Ecully, France 
A student prepares plates in the kitchen of the teaching restaurant managed by French chef Alain Lecossec... 
A student prepares plates in the kitchen of the teaching restaurant managed by French chef Alain Lecossec at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. The Institut Paul Bocuse, created by French chef Paul Bocuse in 2004, trains students in every aspect of the culinary arts and hotel and restaurant management, on the path to Excellence. The cooking school welcomes 450 students from 37 countries each year for a unique immersion in French gastronomic heritage. Picture taken December 11, 2013. REUTERS/Robert Pratta (FRANCE - Tags: FOOD SOCIETY EDUCATION) 
FRANCE/
RTX17SX6 
January 24, 2014 
Students work in the kitchen of the teaching restaurant managed by French chef Alain Lecossec (L) at... 
Ecully, France 
Students work in the kitchen of the teaching restaurant managed by French chef Alain Lecossec at the... 
Students work in the kitchen of the teaching restaurant managed by French chef Alain Lecossec (L) at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. The Institut Paul Bocuse, created by French chef Paul Bocuse in 2004, trains students in every aspect of the culinary arts and hotel and restaurant management, on the path to Excellence. The cooking school welcomes 450 students from 37 countries each year for a unique immersion in French gastronomic heritage. Picture taken December 11, 2013. REUTERS/Robert Pratta (FRANCE - Tags: FOOD SOCIETY EDUCATION) 
FRANCE/
RTX17SX3 
January 24, 2014 
A student prepares pastries in the kitchen of the teaching restaurant managed by French chef Alain Lecossec... 
Ecully, France 
A student prepares pastries in the kitchen of the teaching restaurant managed by French chef Alain Lecossec... 
A student prepares pastries in the kitchen of the teaching restaurant managed by French chef Alain Lecossec at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. The Institut Paul Bocuse, created by French chef Paul Bocuse in 2004, trains students in every aspect of the culinary arts and hotel and restaurant management, on the path to Excellence. The cooking school welcomes 450 students from 37 countries each year for a unique immersion in French gastronomic heritage. Picture taken December 11, 2013. REUTERS/Robert Pratta (FRANCE - Tags: FOOD SOCIETY EDUCATION TPX IMAGES OF THE DAY) 
FRANCE/
RTX17SWX 
January 24, 2014 
Students work in the kitchen of the teaching restaurant managed by French chef Alain Lecossec (R) at... 
Ecully, France 
Students work in the kitchen of the teaching restaurant managed by French chef Alain Lecossec at the... 
Students work in the kitchen of the teaching restaurant managed by French chef Alain Lecossec (R) at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. The Institut Paul Bocuse, created by French chef Paul Bocuse in 2004, trains students in every aspect of the culinary arts and hotel and restaurant management, on the path to Excellence. The cooking school welcomes 450 students from 37 countries each year for a unique immersion in French gastronomic heritage. Picture taken December 11, 2013. REUTERS/Robert Pratta (FRANCE - Tags: FOOD SOCIETY EDUCATION TPX IMAGES OF THE DAY) 
FRANCE/
RTX17SWT 
January 24, 2014 
A student is seen in the kitchen of the teaching restaurant managed by French chef Alain Lecossec at... 
Ecully, France 
A student is seen in the kitchen of the teaching restaurant managed by French chef Alain Lecossec at... 
A student is seen in the kitchen of the teaching restaurant managed by French chef Alain Lecossec at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. The Institut Paul Bocuse, created by French chef Paul Bocuse in 2004, trains students in every aspect of the culinary arts and hotel and restaurant management, on the path to Excellence. The cooking school welcomes 450 students from 37 countries each year for a unique immersion in French gastronomic heritage. Picture taken December 11, 2013. REUTERS/Robert Pratta (FRANCE - Tags: FOOD SOCIETY) 
FRANCE/
RTX17SWR 
January 24, 2014 
Students work in the kitchen of the teaching restaurant managed by French chef Alain Lecossec (L) at... 
Ecully, France 
Students work in the kitchen of the teaching restaurant managed by French chef Alain Lecossec at the... 
Students work in the kitchen of the teaching restaurant managed by French chef Alain Lecossec (L) at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. The Institut Paul Bocuse, created by French chef Paul Bocuse in 2004, trains students in every aspect of the culinary arts and hotel and restaurant management, on the path to Excellence. The cooking school welcomes 450 students from 37 countrise each year for a unique immersion in French gastronomic heritage. Picture taken December 11, 2013. REUTERS/Robert Pratta (FRANCE - Tags: FOOD SOCIETY EDUCATION) 
FRANCE/
RTX17SWL 
January 24, 2014 
Students walk with cheese plates in the kitchen of the teaching restaurant managed by French chef Alain... 
Ecully, France 
Students walk with cheese plates in the kitchen of the teaching restaurant managed by French chef Alain... 
Students walk with cheese plates in the kitchen of the teaching restaurant managed by French chef Alain Lecossec at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. The Institut Paul Bocuse, created by French chef Paul Bocuse in 2004, trains students in every aspect of the culinary arts and hotel and restaurant management, on the path to Excellence. The cooking school welcomes 450 students from 37 countries each year for a unique immersion in French gastronomic heritage. Picture taken December 11, 2013. REUTERS/Robert Pratta (FRANCE - Tags: FOOD SOCIETY EDUCATION) 
FRANCE/
RTX17SWA 
January 24, 2014 
Students prepare cheese plates in the kitchen of the teaching restaurant managed by French chef Alain... 
Ecully, France 
Students prepare cheese plates in the kitchen of the teaching restaurant managed by French chef Alain... 
Students prepare cheese plates in the kitchen of the teaching restaurant managed by French chef Alain Lecossec at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. The Institut Paul Bocuse, created by French chef Paul Bocuse in 2004, trains students in every aspect of the culinary arts and hotel and restaurant management, on the path to Excellence. The cooking school welcomes 450 students from 37 countries each year for a unique immersion in French gastronomic heritage. Picture taken December 11, 2013. REUTERS/Robert Pratta (FRANCE - Tags: FOOD SOCIETY EDUCATION) 
FRANCE/
RTX17SW2 
January 24, 2014 
French chef Alain Lecossec prepares a dish in the kitchen of the teaching restaurant at the Institut... 
Ecully, France 
French chef Alain Lecossec prepares a dish in the kitchen of the teaching restaurant at the Institut... 
French chef Alain Lecossec prepares a dish in the kitchen of the teaching restaurant at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon, December 11, 2013. The Institut Paul Bocuse, created by French chef Paul Bocuse in 2004, trains students in every aspect of the culinary arts and hotel and restaurant management, on the path to Excellence. The cooking school welcomes 450 students from 37 countries each year for a unique immersion in French gastronomic heritage. Picture taken December 11, 2013. REUTERS/Robert Pratta (FRANCE - Tags: FOOD SOCIETY EDUCATION) 
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