Latest Breaking News On - Basque chef - Page 1 : comparemela.com
曾馨瑩執導《宜蘭在遠方》 獲國際影展「最優秀作品賞」 | 娛樂
nownews.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from nownews.com Daily Mail and Mail on Sunday newspapers.
曾馨瑩《宜蘭在遠方》 獲影展大賞
sina.com.tw - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from sina.com.tw Daily Mail and Mail on Sunday newspapers.
because my father died when i was eight, i am an only child, very spoiled by all the waitresses. first i helped my mom and then i studied architecture for one year in madrid. there was a friend there who was in cooking school and he told me it was very simple. it was three years. at the weekends, you could work as an extra cook. and later i travelled around the world, i met bocuse, troisgros, chapel. anthony: so how many years in the restaurant business? gabriella: you re 74 now, right? arzak: seventy-four. since i was 20 or 22 i ve been here with my mother. until i got married. i inherited the restaurant from my mother, because i was an only child. and she also left me some money. i ve been very lucky. anthony: in 1976, 12 basque chef s under the influence of the recently emerged nouvelle cuisine movement in france formed what later became known
world, i met bocuse, troisgros, chapel. anthony: so how many years in the restaurant business? gabriella: you re 74 now, right? arzak: seventy-four. since i was 20 or 22 i ve been here with my mother. until i got married. i inherited the restaurant from my mother, because i was an only child. and she also left me some money. i ve been very lucky. anthony: in 1976, 12 basque chef s under the influence of the recently emerged nouvelle cuisine movement in france formed what later became known as the gang of 12. committing themselves to both modernizing and protecting the culinary traditions of their culture. juan marie arzak was at the forefront of that effort. his daughter elena continues to honor that commitment and that responsibility. anthony: the food is innovative, wildly creative forward thinking but always, always, basque. marinated prawns on lemongrass and mint with beetroot and crunchy krill. elena: for us, very good, it s the essence of the sea, you will see. anth
studied architecture for one year in madrid. there was a friend there who was in cooking school and he told me it was very simple. it was three years. at the weekends, you could work as an extra cook. and later i travelled around the world, i met bocuse, troisgros, chapel. anthony: so how many years in the restaurant business? gabriella: you re 74 now, right? arzak: seventy-four. since i was 20 or 22 i ve been here with my mother. until i got married. i inherited the restaurant from my mother, because i was an only child. and she also left me some money. i ve been very lucky. anthony: in 1976, 12 basque chef s under the influence of the recently emerged nouvelle
vimarsana © 2020. All Rights Reserved.