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Search results for: Sous-chef

HEALTH-CORONAVIRUS/USA
RTS38HA4
April 09, 2020
Mike Prince, a sous chef, poses for a portrait at Harborview Medical Center during the coronavirus disease...
Seattle, UNITED STATES
Outbreak of the coronavirus disease (COVID-19) in Seattle
Mike Prince, a sous chef, poses for a portrait at Harborview Medical Center during the coronavirus disease (COVID-19) outbreak, in Seattle, Washington, U.S. April 8, 2020. "We got this," he says. REUTERS/David Ryder
HEALTH-CORONAVIRUS/USA
RTS36UYU
March 22, 2020
Sous chef Jack Gingrich and Chef Chris Weber work to prepare 300 takeout meals for healthcare workers...
WOODINVILLE, UNITED STATES
Outbreak of coronavirus disease (COVID-19) in Washington
Sous chef Jack Gingrich and Chef Chris Weber work to prepare 300 takeout meals for healthcare workers at The Herbfarm, a restaurant known for their multicourse meals, during the coronavirus disease (COVID-19) outbreak in Woodinville, Washington, U.S. March 21, 2020. REUTERS/Lindsey Wasson
USA-ECONOMY/
RTX2D0CD
May 05, 2016
Sous Chef Rogelio Fierro puts lunch out for the physicians at Littleton Adventist Hospital, part of Centura...
Littleton, UNITED STATES
Sous Chef Rogelio Fierro puts lunch out for the physicians at Littleton Adventist Hospital, part of Centura...
Sous Chef Rogelio Fierro puts lunch out for the physicians at Littleton Adventist Hospital, part of Centura Health in Littleton, Colorado, U.S. May 3, 2016. REUTERS/Rick Wilking
CALIFORNIA-FOOD/FOIEGRAS
RTR4KV6Z
January 11, 2015
Hot's Kitchen Sous Chef Aaron DuBois prepares "Leggo My Foie", made with foie gras, waffle, vanilla maple...
Hermosa Beach, UNITED STATES
Hot's Kitchen Sous Chef Aaron DuBois prepares "Leggo My Foie" before a foie gras victory party at Hot's...
Hot's Kitchen Sous Chef Aaron DuBois prepares "Leggo My Foie", made with foie gras, waffle, vanilla maple syrup, bacon, and whipped cream, before a foie gras victory party at Hot's Kitchen in Hermosa Beach, California January 10, 2015. As chefs in California hurried to stock their kitchens with newly legal foie gras, animal rights activists on Thursday protested a federal judge's decision overturning the state's two-year ban on sales of the fatty liver of ducks and geese. The ruling only applied to the sale of foie gras. Production continues to be banned. To match story CALIFORNIA-FOOD/FOIEGRAS REUTERS/Patrick T. Fallon (UNITED STATES - Tags: FOOD SOCIETY BUSINESS)
CALIFORNIA-FOOD/FOIEGRAS
RTR4KV6Y
January 11, 2015
Hot's Kitchen Sous Chef Aaron DuBois prepares foie gras before a foie gras victory party at Hot's Kitchen...
Hermosa Beach, UNITED STATES
Hot's Kitchen Sous Chef Aaron DuBois prepares foie gras before a foie gras victory party at Hot's Kitchen...
Hot's Kitchen Sous Chef Aaron DuBois prepares foie gras before a foie gras victory party at Hot's Kitchen in Hermosa Beach, California January 10, 2015. As chefs in California hurried to stock their kitchens with newly legal foie gras, animal rights activists on Thursday protested a federal judge's decision overturning the state's two-year ban on sales of the fatty liver of ducks and geese. The ruling only applied to the sale of foie gras. Production continues to be banned. To match story CALIFORNIA-FOOD/FOIEGRAS REUTERS/Patrick T. Fallon (UNITED STATES - Tags: FOOD SOCIETY BUSINESS)
CALIFORNIA-FOOD/FOIEGRAS
RTR4KV6U
January 11, 2015
Foie gras is being prepared by Hot's Kitchen Sous Chef Aaron DuBois before a foie gras victory party...
Hermosa Beach, UNITED STATES
Foie gras is being prepared by Hot's Kitchen Sous Chef Aaron DuBois before a foie gras victory party...
Foie gras is being prepared by Hot's Kitchen Sous Chef Aaron DuBois before a foie gras victory party at Hot's Kitchen in Hermosa Beach, California January 10, 2015. As chefs in California hurried to stock their kitchens with newly legal foie gras, animal rights activists on Thursday protested a federal judge's decision overturning the state's two-year ban on sales of the fatty liver of ducks and geese. The ruling only applied to the sale of foie gras. Production continues to be banned. To match story CALIFORNIA-FOOD/FOIEGRAS REUTERS/Patrick T. Fallon (UNITED STATES - Tags: FOOD SOCIETY BUSINESS)
CALIFORNIA-FOOD/FOIEGRAS
RTR4KV6R
January 11, 2015
Hot's Kitchen Sous Chef Aaron DuBois prepares foie gras before a foie gras victory party at Hot's Kitchen...
Hermosa Beach, UNITED STATES
Hot's Kitchen Sous Chef Aaron DuBois prepares foie gras before a foie gras victory party at Hot's Kitchen...
Hot's Kitchen Sous Chef Aaron DuBois prepares foie gras before a foie gras victory party at Hot's Kitchen in Hermosa Beach, California January 10, 2015. As chefs in California hurried to stock their kitchens with newly legal foie gras, animal rights activists on Thursday protested a federal judge's decision overturning the state's two-year ban on sales of the fatty liver of ducks and geese. The ruling only applied to the sale of foie gras. Production continues to be banned. To match story CALIFORNIA-FOOD/FOIEGRAS REUTERS/Patrick T. Fallon (UNITED STATES - Tags: FOOD SOCIETY BUSINESS)
USA/
RTR3H8VJ
March 16, 2014
Pastry Sous Chef Michael Ottomanelli holds chocolate-dipped strawberries covered in larvae in the kitchen...
New York, UNITED STATES
Pastry Sous Chef Michael Ottomanelli holds chocolate-dipped strawberries covered in larvae in the kitchen...
Pastry Sous Chef Michael Ottomanelli holds chocolate-dipped strawberries covered in larvae in the kitchen before the 110th Explorers Club Annual Dinner at the Waldorf Astoria in New York March 15, 2014. Chef and exotic creator Gene Rurka led a team which created unique cuisine for the event, with dishes featuring an array of insects, wildlife, animal body parts and invasive species. REUTERS/Andrew Kelly (UNITED STATES - Tags: SOCIETY FOOD)
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/
RTX11X2D
July 24, 2013
French Sous-chef Nicolas Bouchard prepares Orgeval yellow courgettes stuffed with meat for daily special...
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 stuffed with meat 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/
RTX11X2C
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)
PHILIPPINES-ECONOMY/DIASPORA
RTX108RV
June 02, 2013
Filipino executive sous-chef Mateo Ragonjan, who moved back with his family to Philippines from the Middle...
Manila, Philippines
Filipino executive sous-chef Ragonjan, who moved back with his family to Philippines from the Middle...
Filipino executive sous-chef Mateo Ragonjan, who moved back with his family to Philippines from the Middle East last year, sends a text message to his wife in Manila's newest and most luxurious Solaire Resort & Casino in Pasay city, Metro Manila May 16, 2013. Ragonjan, one of 400 overseas Filipinos who came home to work at the hotel, belongs to a small group of like-minded Filipinos returning to jobs back home, a sign of confidence in an economy that for decades has seen millions leave in search of better prospects overseas. Solaire is the first of four new casino-resorts to open in Entertainment City, a 10-hectare development near Manila Bay that is at the forefront of the government's push to boost tourism and investment. Picture taken May 16, 2013. To match PHILIPPINES-ECONOMY/DIASPORA REUTERS/Erik De Castro (PHILIPPINES - Tags: BUSINESS EMPLOYMENT FOOD)
PHILIPPINES-ECONOMY/DIASPORA
RTX108RT
June 02, 2013
Filipino executive sous-chef Mateo Ragonjan, who moved back to the Philippines from the Middle East last...
Manila, Philippines
Filipino executive sous-chef Mateo Ragonjan, who moved back to the Philippines from the Middle East last...
Filipino executive sous-chef Mateo Ragonjan, who moved back to the Philippines from the Middle East last year, works with his staff in Manila's newest and most luxurious Solaire Resort & Casino in Pasay city, Metro Manila May 16, 2013. Ragonjan, one of 400 overseas Filipinos who came home to work at the hotel, belongs to a small group of like-minded Filipinos returning to jobs back home, a sign of confidence in an economy that for decades has seen millions leave in search of better prospects overseas. Solaire is the first of four new casino-resorts to open in Entertainment City, a 10-hectare development near Manila Bay that is at the forefront of the government's push to boost tourism and investment. Picture taken May 16, 2013. To match PHILIPPINES-ECONOMY/DIASPORA REUTERS/Erik De Castro (PHILIPPINES - Tags: BUSINESS EMPLOYMENT FOOD)
PHILIPPINES-ECONOMY/DIASPORA
RTX108RR
June 02, 2013
Filipino executive sous-chef Mateo Ragonjan, who moved back to the Philippines from the Middle East last...
Manila, Philippines
Filipino executive sous-chef Mateo Ragonjan, who moved back to the Philippines from the Middle East last...
Filipino executive sous-chef Mateo Ragonjan, who moved back to the Philippines from the Middle East last year, supervises his staff in Manila's newest and most luxurious Solaire Resort & Casino in Pasay city, Metro Manila May 16, 2013. Ragonjan, one of 400 overseas Filipinos who came home to work at the hotel, belongs to a small group of like-minded Filipinos returning to jobs back home, a sign of confidence in an economy that for decades has seen millions leave in search of better prospects overseas. Solaire is the first of four new casino-resorts to open in Entertainment City, a 10-hectare development near Manila Bay that is at the forefront of the government's push to boost tourism and investment. Picture taken May 16, 2013. To match PHILIPPINES-ECONOMY/DIASPORA REUTERS/Erik De Castro (PHILIPPINES - Tags: BUSINESS EMPLOYMENT FOOD)
PHILIPPINES-ECONOMY/DIASPORA
RTX108RQ
June 02, 2013
Filipino executive sous-chef Mateo Ragonjan, who moved back to the Philippines from the Middle East last...
Manila, Philippines
Filipino executive sous-chef Mateo Ragonjan, who moved back to the Philippines from the Middle East last...
Filipino executive sous-chef Mateo Ragonjan, who moved back to the Philippines from the Middle East last year, walks towards a kitchen in Manila's newest and most luxurious Solaire Resort & Casino in Pasay city, Metro Manila May 16, 2013. Ragonjan, one of 400 overseas Filipinos who came home to work at the hotel, belongs to a small group of like-minded Filipinos returning to jobs back home, a sign of confidence in an economy that for decades has seen millions leave in search of better prospects overseas. Solaire is the first of four new casino-resorts to open in Entertainment City, a 10-hectare development near Manila Bay that is at the forefront of the government's push to boost tourism and investment. Picture taken May 16, 2013. To match PHILIPPINES-ECONOMY/DIASPORA REUTERS/Erik De Castro (PHILIPPINES - Tags: BUSINESS EMPLOYMENT FOOD)
ISRAEL/
RTR2X695
February 01, 2012
White House executive sous chef Tommy Kurpradit (R) works in the kitchen of Herods hotel in Tel Aviv...
Tel Aviv, Israel
White House executive sous chef Tommy Kurpradit works in the kitchen of Herods hotel in Tel Aviv for...
White House executive sous chef Tommy Kurpradit (R) works in the kitchen of Herods hotel in Tel Aviv for a gala dinner February 1, 2012. Members of Club des Chefs des Chefs, or ''Chefs of the Head of State'' delegation to Israel gathered in a Tel Aviv hotel on Wednesday to create the gala dinner titled "Cooking for Peace" prepared jointly by Palestinian and Israeli chefs. REUTERS/ Nir Elias (ISRAEL - Tags: FOOD POLITICS SOCIETY)
ISRAEL/
RTR2X692
February 01, 2012
White House executive sous chef Tommy Kurpradit (R) and Jerome Rigaud, Head Chef of the Kremlin, are...
Tel Aviv, Israel
White House executive sous chef Tommy Kurpradit and Jerome Rigaud, Head Chef of the Kremlin, are seen...
White House executive sous chef Tommy Kurpradit (R) and Jerome Rigaud, Head Chef of the Kremlin, are seen as they work in the kitchen of Herods hotel in Tel Aviv for a gala dinner February 1, 2012. Members of Club des Chefs des Chefs, or ''Chefs of the Head of State'', delegation to Israel gathered in a Tel Aviv hotel on Wednesday to create the gala dinner titled "Cooking for Peace" prepared jointly by Palestinian and Israeli chefs. REUTERS/ Nir Elias (ISRAEL - Tags: FOOD POLITICS SOCIETY)
BRITAIN/
RTR2KJHB
March 29, 2011
Sous chef Mark Stewart prepares a tray of Mini Yorkshire Puddings with Roast Beef and Horse Radish Cream...
London, United Kingdom
Sous chef Mark Stewart prepares a tray of Mini Yorkshire Puddings with Roast Beef and Horse Radish Cream...
Sous chef Mark Stewart prepares a tray of Mini Yorkshire Puddings with Roast Beef and Horse Radish Cream canapes at Buckingham Palace in London March 25, 2011. Staff at Buckingham Palace have lifted the lid on preparations for Prince William's wedding next month, giving an insight into what guests can expect and the amount of work they have put in to make the event a success. REUTERS/Nick Ansell/POOL (BRITAIN - Tags: ROYALS ENTERTAINMENT POLITICS FOOD)
FOOD-CHEFS/WOODS
RTX5Y7M
May 20, 2008
Restaurant Lucien chef Scot Woods poses with a plate of Japanese Bincho grilled octopus in Toronto April...
Toronto, Canada
To match Life! FOOD-CHEFS/WOODS
Restaurant Lucien chef Scot Woods poses with a plate of Japanese Bincho grilled octopus in Toronto April 23, 2008. The menu at Lucien, named best new restaurant of 2008 by Toronto Life magazine, transforms classic comfort foods into complex creations such as Japanese Bincho grilled octopus with homemade chorizo and potato foam, French onion soup with duck gizzards and foie gras, and Southern fried chicken cooked sous-vide with a buttermilk-and-cornflake crust. To match Life! FOOD-CHEFS/WOODS REUTERS/Mike Cassese (CANADA)
FOOD-CHEFS/WOODS
RTX5Y7L
May 20, 2008
Restaurant Lucien chef Scot Woods poses in Toronto April 23, 2008. The menu at Lucien, named best new...
Toronto, Canada
To match Life! FOOD-CHEFS/WOODS
Restaurant Lucien chef Scot Woods poses in Toronto April 23, 2008. The menu at Lucien, named best new restaurant of 2008 by Toronto Life magazine, transforms classic comfort foods into complex creations such as Japanese Bincho grilled octopus with homemade chorizo and potato foam, French onion soup with duck gizzards and foie gras, and Southern fried chicken cooked sous-vide with a buttermilk-and-cornflake crust. To match Life! FOOD-CHEFS/WOODS REUTERS/Mike Cassese (CANADA)
JAPAN-DIAMOND/ODD
RTR1P8XH
May 02, 2007
Executive sous chef Kiyonari Araki serves a "wagyu" beef hamburger, priced at 13,450 yen ($112), at the...
Tokyo, Japan
Executive sous chef Kiyonari Araki serves "wagyu" beef hamburger at the Ritz-Carlton in Tokyo
Executive sous chef Kiyonari Araki serves a "wagyu" beef hamburger, priced at 13,450 yen ($112), at the Ritz-Carlton in Tokyo May 1, 2007. The burger is more than twice as expensive as the hotel's main burger and over 40 times as pricey as a McDonald's staple set. Picture taken May 1, 2007. REUTERS/Kiyoshi Ota (JAPAN)
FRANCE
RTXOB2M
February 22, 2006
French Prime Minister Dominique de Villepin (L) meets chef Paul Bocuse during a visit in Joyeux, southeastern...
Mionnay, France
French Prime Minister Dominique de Villepin (L) meets chef Paul Bocuse during a visit in Joyeux, sou.....
French Prime Minister Dominique de Villepin (L) meets chef Paul Bocuse during a visit in Joyeux, southeastern France, February 22, 2006. Bocuse owns a pond in Joyeux.
LIFE RESTAURANT
RTR17TMQ
January 05, 2006
Sous chefs Jean Pierre (L) and Francesco Palmieri talk as they prepare for the opening of their restaurant...
New York, UNITED STATES
Sous chefs Pierre and Palmieri talk while preparing for opening of restaurant Colors in New York
Sous chefs Jean Pierre (L) and Francesco Palmieri talk as they prepare for the opening of their restaurant Colors in New York January 5, 2006. Pierre and Palmieri are part of the co-op owned restaurant started by former employees of the Windows of The World restaurant at the World Trade Center that was destroyed in the September 11, 2001 attacks. REUTERS/Keith Bedford
LIFE RESTAURANT
RTR17TMO
January 05, 2006
Sous chefs Jean Pierre (C) and Francesco Palmieri (R) prepare for the opening of their restaurant Colors...
New York, UNITED STATES
Sous chefs Pierre and Palmieri prepare for opening of their restaurant Colors in New York
Sous chefs Jean Pierre (C) and Francesco Palmieri (R) prepare for the opening of their restaurant Colors in New York January 5, 2006. Pierre and Palmieri are part of the co-op owned restaurant started by former employees of the Windows of The World restaurant at the World Trade Center that was destroyed in the September 11, 2001 attacks. REUTERS/Keith Bedford
LIFE RESTAURANT
RTR17TKD
January 05, 2006
Sous chefs Francesco Palmieri (L) and Jean Pierre (C) talk to executive chef Raymond Mohan as they prepare...
New York, UNITED STATES
Sous chefs Palmieri and Jean Pierre talk to executive chef Mohan as they prepare for opening of Colors...
Sous chefs Francesco Palmieri (L) and Jean Pierre (C) talk to executive chef Raymond Mohan as they prepare for the opening of their restaurant Colors in New York January 5, 2006. Pierre and Palmieri are part of the co-op owned restaurant started by former employees of the Windows of The World restaurant that was destroyed in the September 11, 2001 attacks that destroyed the World Trade Center. REUTERS/Keith Bedford
MADCOW
RTRAD0Y
January 15, 2004
Sous chef Allison Jester displays a grilled filet mignon coated with Starbucks espresso coffee grounds,...
Seattle, United States of America
SEATTLE SOUS CHEF ALLISON JESTER CREATES COFFEE FLAVORED STEAK DISH.
Sous chef Allison Jester displays a grilled filet mignon coated with Starbucks espresso coffee grounds, at Rippe's steakhouse in Seattle, Washington, January 15, 2004. Jester created the now popular entree as an experiment about a month ago in coffee-crazed Seattle even while the story of mad cow disease in a Mabton, Washington cow was making headlines across the country. Jester said despite the recent bovine spongiform encephalopathy (BSE) incident discovered in Washington, sales of beef dishes at her restaurant have been up, due in part to her coffee-steak creation. REUTERS/Anthony P. Bolante PP04010051 APB/HB
MADCOW
RTRAD0Q
January 15, 2004
Sous chef Allison Jester grills a filet mignon coated with Starbucks espresso coffee grounds at Rippe's...
Seattle, United States of America
SEATTLE SOUS CHEF ALLISON JESTER GRILLS COFFEE FLAVORED STEAK DISH.
Sous chef Allison Jester grills a filet mignon coated with Starbucks espresso coffee grounds at Rippe's steakhouse in Seattle, Washington January 15, 2004. Jester created the now popular entree as an experiment about a month ago in coffee-crazed Seattle even while the story of mad cow disease in a Mabton, Washington cow was making headlines across the country. Jester said despite the recent Bovine Spongiform Encephalopathy (BSE) incident discovered in Washington, Jester said that sales of beef dishes at her restaurant have been up, due in part to her coffee-steak creation. REUTERS/Anthony P. Bolante APB
MADCOW
RTRAD0M
January 15, 2004
Sous chef Allison Jester coats a filet mignon with Starbucks espresso grounds before grilling it at Rippe's...
Seattle, United States of America
SEATTLE SOUS CHEF ALLISON JESTER CREATES COFFEE FLAVORED STEAK DISH.
Sous chef Allison Jester coats a filet mignon with Starbucks espresso grounds before grilling it at Rippe's steakhouse in Seattle, Washington January 15, 2004. Jester created the now popular entree as an experiment about a month ago in coffee-crazed Seattle even while the story of mad cow disease in a Mabton, Washington cow was making headlines across the country. Jester said despite the recent Bovine Spongiform Encephalopathy (BSE) incident discovered in Washington, Jester said that sales of beef dishes at her restaurant have been up, due in part to her coffee-steak creation. REUTERS/Anthony P. Bolante APB
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