August 6, 1992 |
There were many reasons the Upper Main Line YMCA campers said they wanted to be chefs and spend a day cooking with a real-life executive chef. But none was quite as practical as the one offered by Ryan Doto, 8, of Paoli, who arrived at Tuesday's cooking session at the Great Valley Hilton with his own "master chef" pink-haired troll doll. "I need to cook so my wife won't get mad at me!" said Doto, whose comment touched off some ribbing by his fellow young chefs. The 17 campers, accompanied by several day camp officials and a few parents, arrived on the outdoor deck of the Hilton shortly before lunch to cook their own meal under the direction of executive chef Sam Kenyon.
September 28, 2012 |
LOS ANGELES - A chef who told police he boiled his wife's body for four days to hide evidence of her death was convicted Thursday of second-degree murder. David Viens showed no reaction as the verdict was read. The sister of his victim burst out sobbing. In a recorded interrogation presented by prosecutors during the trial, Viens, 49, can be heard saying that he cooked the body of his wife, Dawn , 39, in late 2009 until little was left but her skull. "He treated her like a piece of meat and got rid of her," said Karen Patterson, the couple's best friend who spoke with reporters outside court.
January 16, 2016 |
When Richard Reiss was 14 and still in school, he began his cooking career at his father's restaurant near his home in Alameda, Calif., according to his autobiographical notes. "His family roots, a combination of Russian, Jewish, and Greek, meant there was a big emphasis on both food and family," the notes say. But for most of his career, he was "running GE's technology division in Maryland," he wrote. Until 2001. At age 55, he decided to become a chef, and enrolled in Johnson and Wales University in Providence, R.I., from which he graduated cum laude.
April 10, 1990 |
In the kitchen, preparing a five-course dinner for 800 people, executive chef Nickolas Petruse was as cool as the creme caramel he would sometimes serve for dessert. Dressed in his white chef's hat, a white tunic and black-and-white checked pants, the unflappable Mr. Petruse was a man who believed that food was an art form. Mr. Petruse, a resident of Lehighton, died Thursday at Hahnemann University Hospital after suffering a heart attack. He was 41. As a chef, Mr. Petruse didn't believe in shortcuts.
June 9, 1994 |
Anthony L. "Tony" Apichella, chef at Judy's Cafe, died Tuesday of natural causes. He was 43 and lived in Center City. Apichella had worked at the cafe at 3rd and Bainbridge streets since 1977. He started out making salads and learned culinary skills on the job from then chef Richard Gac. He was a fast study and as with most things he did in life, he was very quickly a success. He had an undergraduate and a master's degree from Millersville University where he also helped start the ice hockey program.
March 6, 1991 |
The menu at the Friday Saturday Sunday restaurant in Center City is always written on a blackboard. And the longtime head chef, Billy Weaver, was just as casual. In the summertime, when he finished cooking a rack of lamb, Mr. Weaver would stroll out of the kitchen, a white apron over his white shirt and shorts, sit down at a table and have a cup of coffee with his guests. "He loved a party," said Lewis Bolno, a chef who worked with Mr. Weaver. "He would wander from table to table.
August 31, 1995 |
John Petro, 74, of Phoenixville, a retired career Army master sergeant and former hospital chef, died Tuesday of a heart attack at his vacation home in Montrose, Pa. Mr. Petro grew up in a small town in central Pennsylvania near Johnstown and graduated from high school there. He joined the Army during World War II and saw action in Germany. He stayed on for 20 years after the war, retiring in 1965. Much of that time he spent in charge of food operations at Valley Forge Military Hospital.
June 27, 2013 |
Here's what some area chefs had to say about the Food Network's decision not to renew Paula Deen's contract after her admission that she had used racial slurs in the past. Kevin Sbraga, chef owner of Sbraga restaurant: "I totally support Paula Deen. I think it's unfortunate the situation she was put in. . . . I think that stuff goes on more often than people know or think. People are coming down on her really hard ... I think [Food Network] took the appropriate measure - it's smart for them to protect their brand.
January 13, 1988 |
A Seasoned Chef (Donald I. Fine, $18.95) is Jean Vergnes' culinary tale of the making of a master chef in the French classic tradition. Vergnes, founder and former co-owner of New York's famed Le Cirque restaurant, weaves 150 recipes into an arduous journey beginning with his apprenticeship in Grenoble, France, 50 years ago. Vergnes' training consisted of rigorous seven-day workweeks that usually began at 7:30 a.m. and ended at 10:30 p.m. There...
October 8, 1997 |
Gerardo Picardi, 72, a retired chef and restaurant owner, died Saturday of cancer at his North Wales home. A native of Montecorvino, Italy, Mr. Picardi immigrated to the United States in 1945 and resided in Philadelphia for many years. He moved to North Wales in 1972. He earned a bachelor's degree from Temple University when he was 58 and also studied at Montgomery County Community College. Mr. Picardi owned and operated Picardi's Restaurant on North 22d Street in Philadelphia for 21 years, until 1969.