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Search results for: Kitchen-manager

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
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)

ATTENTION EDITORS: PICTURE 08 OF 32 FOR PACKAGE 'WOMEN'S DAY - MOTHERS AND DAUGHTERS'
TO FIND ALL IMAGES SEARCH 'REUTERS MOTHERS DAUGHTERS'
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)
FRANCE/
RTX17SVR
January 24, 2014
A student pours champagne into glasses in the kitchen of the teaching restaurant managed by French chef...
Ecully, France
A student pours champagne in the kitchen of the teaching restaurant managed by French chef Alain Lecossec...
A student pours champagne into glasses 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/
RTX17SV7
January 24, 2014
Students clean glasses in the kitchen of the teaching restaurant managed by French chef Alain Lecossec...
Ecully, France
Students clean glasses in the kitchen of the teaching restaurant managed by French chef Alain Lecossec...
Students clean glasses 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/
RTX17SV1
January 24, 2014
Students clean glasses in the kitchen of the teaching restaurant managed by French chef Alain Lecossec...
Ecully, France
Students clean glasses in the kitchen of the teaching restaurant managed by French chef Alain Lecossec...
Students clean glasses 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/
RTX17SUW
January 24, 2014
Students clean glasses in the kitchen of the teaching restaurant managed by French chef Alain Lecossec...
Ecully, France
Students clean glasses in the kitchen of the teaching restaurant managed by French chef Alain Lecossec...
Students clean glasses 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/
RTX17SSZ
January 24, 2014
Students cook in the kitchen at the new restaurant-school of the Institut Paul Bocuse during a press...
Lyon, France
Students cook in the kitchen at the new restaurant-school of the Institut Paul Bocuse during a press...
Students cook in the kitchen 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 EDUCATION)
FRANCE/
RTX17SSX
January 24, 2014
Students cook in the kitchen at the new restaurant-school at the Institut Paul Bocuse during a press...
Lyon, France
Students cook in the kitchen at the new restaurant-school at the Institut Paul Bocuse during a press...
Students cook in the kitchen at the new restaurant-school at 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)
BELARUS/
RTX14SEY
October 29, 2013
Zinaida Tarasevich, 76, holds a self-made mug made from a tin, which her mother bequeathed to her before...
Minsk, Belarus
Zinaida Tarasevich, 76, holds a self-made mug made from a tin, which her mother bequeathed to her before...
Zinaida Tarasevich, 76, holds a self-made mug made from a tin, which her mother bequeathed to her before she died, in Minsk October 24, 2013. This mug was given to her in remembrance of the primitive kitchen utensils her parents had to use during their long years in a concentration camp in Russia's Arctic north. Only her parents, from more than 20 politically repressed relatives sent to the camp, survived and managed to return home after Stalin's death. More than 100 Belarussians including 22 writers and poets were executed by the NKVD secret service, predecessor of the present-day Belarussian KGB secret service, overnight on October 29, 1937. October 29 is marked as an unofficial day of commemoration for victims of political repression. Between 600,000 and 1.5 million people fell victim to Stalin's repressions in Belarus, according to various estimates. Picture taken October 24, 2013. REUTERS/Vasily Fedosenko (BELARUS - Tags: CIVIL UNREST SOCIETY ANNIVERSARY)
PHILIPPINES-FLOODING/
RTX12T4Z
August 22, 2013
Flood victims carry their kitchen belongings as they wade in a flooded street in Calumpit, Bulacan, north...
Bulacan, Philippines
Flood victims carry their kitchen belongings as they wade in a flooded street in Calumpit
Flood victims carry their kitchen belongings as they wade in a flooded street in Calumpit, Bulacan, north of Manila, August 22, 2013. The southwest monsoon that wreaked havoc on Metro Manila and nearby areas earlier this week is likely to weaken now that Typhoon Trami made landfall over China, state weather forecasters said Thursday. The death toll from the heavy monsoon rain and floods since last weekend rose to at least 16 as of Thursday morning, the National Disaster Risk Reduction and Management Council said. REUTERS/Erik De Castro (PHILIPPINES - Tags: DISASTER ENVIRONMENT)
FRANCE/
RTX11X2R
July 24, 2013
French Chef Eric Castandet (L) and French Sous-chef Nicolas Bouchard display daily special made with...
Paris, France
French Chef Eric Castandet displays daily special made with Orgeval yellow courgettes in the kitchen...
French Chef Eric Castandet (L) and French Sous-chef Nicolas Bouchard display daily special made with Orgeval yellow courgettes stuffed with meat in the kitchen of the restaurant 'Terroir Parisien' in Paris July 23, 2013. The courgettes have been collected from the vegetable kitchen garden installed on the roof of La Mutualite building. This rooftop urban vegetable patch is managed by Sibylle, biotechnology engineering student, for the French Chef Eric Castandet to supply fresh seasonal produce to the restaurant 'Terroir Parisien' on the ground floor of the building. Currently emerging in French cities, green spaces have sprouted on the flat roofs of towns all over the world as part of the growing trend for urban agriculture in line with increased concern about the origins of our food. Picture taken July 23, 2013. REUTERS/Philippe Wojazer (FRANCE - Tags: ENVIRONMENT)
FRANCE/
RTX11X2Q
July 24, 2013
French Sous-chef Nicolas Bouchard prepares Orgeval yellow courgettes for daily special in the kitchen...
Paris, France
French Sous-chef Nicolas Bouchard prepares Orgeval yellow courgettes for daily special in the kitchen...
French Sous-chef Nicolas Bouchard prepares Orgeval yellow courgettes for daily special in the kitchen of the restaurant 'Terroir Parisien' in Paris July 23, 2013. The courgettes have been collected from the vegetable kitchen garden installed on the roof of La Mutualite building. This rooftop urban vegetable patch is managed by Sibylle, biotechnology engineering student, for the French Chef Eric Castandet to supply fresh seasonal produce to the restaurant 'Terroir Parisien' on the ground floor of the building. Currently emerging in French cities, green spaces have sprouted on the flat roofs of towns all over the world as part of the growing trend for urban agriculture in line with increased concern about the origins of our food. Picture taken July 23, 2013. REUTERS/Philippe Wojazer (FRANCE - Tags: ENVIRONMENT)
FRANCE/
RTX11X2O
July 24, 2013
French Sous-chef Nicolas Bouchard prepares Orgeval yellow courgettes for daily special in the kitchen...
Paris, France
French Sous-chef Nicolas Bouchard prepares Orgeval yellow courgettes for daily special in the kitchen...
French Sous-chef Nicolas Bouchard prepares Orgeval yellow courgettes for daily special in the kitchen of the restaurant 'Terroir Parisien' in Paris July 23, 2013. The courgettes have been collected from the vegetable kitchen garden installed on the roof of La Mutualite building. This rooftop urban vegetable patch is managed by Sibylle, biotechnology engineering student, for the French Chef Eric Castandet to supply fresh seasonal produce to the restaurant 'Terroir Parisien' on the ground floor of the building. Currently emerging in French cities, green spaces have sprouted on the flat roofs of towns all over the world as part of the growing trend for urban agriculture in line with increased concern about the origins of our food. Picture taken July 23, 2013. REUTERS/Philippe Wojazer (FRANCE - Tags: ENVIRONMENT)
FRANCE/
RTX11X2M
July 24, 2013
Orgeval yellow courgettes from the vegetable kitchen garden installed on the roof of La Mutualite building...
Paris, France
Orgeval yellow courgettes from the vegetable kitchen garden installed on the roof of La Mutualite building...
Orgeval yellow courgettes from the vegetable kitchen garden installed on the roof of La Mutualite building in Paris July 23, 2013. This rooftop urban vegetable patch is managed by Sibylle for the French Chef Eric Castandet to supply fresh seasonal produce to the restaurant 'Terroir Parisien' on the ground floor of the building. Currently emerging in French cities, green spaces have sprouted on the flat roofs of towns all over the world as part of the growing trend for urban agriculture in line with increased concern about the origins of our food. REUTERS/Philippe Wojazer (FRANCE - Tags: ENVIRONMENT)
FRANCE/
RTX11X2I
July 24, 2013
Sibylle, biotechnology engineering student, collects Orgeval yellow courgettes from the vegetable kitchen...
Paris, France
Sibylle, biotechnology engineering student, collects Orgeval yellow courgettes from the vegetable kitchen...
Sibylle, biotechnology engineering student, collects Orgeval yellow courgettes from the vegetable kitchen garden installed on the roof of La Mutualite building in Paris July 23, 2013. This rooftop urban vegetable patch is managed by Sibylle for the French Chef Eric Castandet to supply fresh seasonal produce to the restaurant 'Terroir Parisien' on the ground floor of the building. Currently emerging in French cities, green spaces have sprouted on the flat roofs of towns all over the world as part of the growing trend for urban agriculture in line with increased concern about the origins of our food. REUTERS/Philippe Wojazer (FRANCE - Tags: ENVIRONMENT)
FRANCE/
RTX11X2H
July 24, 2013
A waitress serves daily special made with Orgeval yellow courgettes stuffed with meat at the restaurant...
Paris, France
A waitress serves daily special made with Orgeval yellow courgettes stuffed with meat at the restaurant...
A waitress serves daily special made with Orgeval yellow courgettes stuffed with meat at the restaurant 'Terroir Parisien' in Paris July 23, 2013. The courgettes have been collected from the vegetable kitchen garden installed on the roof of La Mutualite building. This rooftop urban vegetable patch is managed by Sibylle, biotechnology engineering student, for the French Chef Eric Castandet to supply fresh seasonal produce to the restaurant 'Terroir Parisien' on the ground floor of the building. Currently emerging in French cities, green spaces have sprouted on the flat roofs of towns all over the world as part of the growing trend for urban agriculture in line with increased concern about the origins of our food. Picture taken July 23, 2013. REUTERS/Philippe Wojazer (FRANCE - Tags: ENVIRONMENT)
FRANCE/
RTX11X2G
July 24, 2013
French Chef Eric Castandet displays daily special made with Orgeval yellow courgettes stuffed with meat...
Paris, France
French Chef Eric Castandet displays daily special made with Orgeval yellow courgettes in the kitchen...
French Chef Eric Castandet displays daily special made with Orgeval yellow courgettes stuffed with meat in the kitchen of the restaurant 'Terroir Parisien' in Paris July 23, 2013. The courgettes have been collected from the vegetable kitchen garden installed on the roof of La Mutualite building. This rooftop urban vegetable patch is managed by Sibylle, biotechnology engineering student, for the French Chef Eric Castandet to supply fresh seasonal produce to the restaurant 'Terroir Parisien' on the ground floor of the building. Currently emerging in French cities, green spaces have sprouted on the flat roofs of towns all over the world as part of the growing trend for urban agriculture in line with increased concern about the origins of our food. Picture taken July 23, 2013. REUTERS/Philippe Wojazer (FRANCE - Tags: ENVIRONMENT)
FRANCE/
RTX11X2F
July 24, 2013
French Chef Eric Castandet displays daily special made with Orgeval yellow courgettes stuffed with meat...
Paris, France
French Chef Eric Castandet displays daily special made with Orgeval yellow courgettes in the kitchen...
French Chef Eric Castandet displays daily special made with Orgeval yellow courgettes stuffed with meat in the kitchen of the restaurant 'Terroir Parisien' in Paris July 23, 2013. The courgettes have been collected from the vegetable kitchen garden installed on the roof of La Mutualite building. This rooftop urban vegetable patch is managed by Sibylle, biotechnology engineering student, for the French Chef Eric Castandet to supply fresh seasonal produce to the restaurant 'Terroir Parisien' on the ground floor of the building. Currently emerging in French cities, green spaces have sprouted on the flat roofs of towns all over the world as part of the growing trend for urban agriculture in line with increased concern about the origins of our food. Picture taken July 23, 2013. REUTERS/Philippe Wojazer (FRANCE - Tags: ENVIRONMENT)
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