New Orleans, home of the ‘Big Easy’ lifestyle, has developed a cuisine that is incredibly eclectic- blending a wide range of influences that converge on something unique and fun to experience. Is it any wonder that this wonderfully unique City, even with its recent challenges, could be the inspiration for a whole new style in chef apparel? With its recent fashion opening in New Orleans, Uncommon Threads has rethought the entire experience of chef wear- enveloping the entire chef uniform including the chef jacket, the chef apron, the chef hat, the chef pants- bringing the same color and flair to chef apparel that Louisiana Creole cuisine has brought to Big Easy Cooking, with its masterful blend of French Spanish, African and French Caribbean styles of cookery. With our new Big Easy style chef ware from Uncommon Threads, we like to think we are at the cutting edge of a new revolution in the style of chef hats, chef pants and other chef wear. With our Chef Hat website, your kitchen can now be the site of a complete fashion make-over of chef apparel in both the style and material. And with that new feeling, can we expect anything less but a revolutionary new attitude towards the wonder and creativity of a cuisine created in the context of a new experience of oneself in the kitchen. At the Chef Hat, we believe it is possible because the comfort of Uncommon Threads chef apparel is truly an innovative addition to the world of cooking. All your chef apparel will shortly now have a new look and a new feel. With chef coats made of Egyptian cotton, exclusive yarn dyed chef pants made out of poly cotton twill, these chefs uniforms are so soft and easy to work with that your whole kitchen experience will undergo a makeover. When you buy your chef hats, chef pants, you will be able to shape your wardrobe with a rainbow of colors and nine exciting colors, navigating your kitchen with a new easy and comfort. Now Chef Hat, with its Uncommon Threads connection, can deliver the quality and selection you need to release that hidden designer chef within you, chefs that toss their pans, stirs their pots and kicks up the heat with a new sense of dignity and style.

The traditional chef's uniform, including toque (traditional hat), white double breasted jacket, and checked pants are instantly recognized by most members of the Western world, especially in this day of television's celebrity chefs. What isn't obvious is the origins, generally for practical reasons, of each item. The double breasted jacket can be reversed to hide stains. Its thick cotton cloth protects from the heat of stove and oven and protects from splattering of boiling liquids. Traditionally knotted cloth buttons were used because they could stand up to the frequent washing and survive contact with hot items without melting. The hound's tooth checked pattern frequent on trousers serves to camouflage minor stains. The use of white for other pieces of clothing, especially by highly visible head chefs, is intended to denote cleanliness. An apron is an obviously useful piece of equipment used to shield the rest of the wearer's garments from food splatters and stains. The toque (chef's hat) dates back to the 16th century when hats were common in many trades. Different heights of hats indicate rank within a kitchen. The symbolism of the 100 folds of the toque are said to represent the many different ways a chef knows to cook an egg. Some modern chefs have put their own distinct spin on the traditional uniform. Color, pattern and design changes all contribute to the unique personality of these chefs. But the traditional, practical, clothing of the chef still remains a standard in the food industry.

Select from Our Premium, Made to Order Chef Hats. Browse some selections here online, or give us a call. Because we make our hats to order, you can choose from over 100 fabrics. and Standard Chef Hat. Find a chef hat from Culinary Classics. With both premium chef hat and standard chef hat selections, Culinary Classics makes it easy for you to find the most appropriate chef hat for your needs. Choose from dozens of chef hat designs and chef hat fabric options.

Our Premium, Made to Order Chef Hats. Browse some selections here online, or give us a call. Because we make our hats to order, you can choose from over 100 fabrics.

Chef Hats are white 65/35 poly/cotton fabric Thanks to the velcro closure, one size fits all. Usually ships the next business day Express and Priority mail options are available

Create your own special chef hat with the text you choose along with a variety of colors and fonts! Show off your style, while insuring cleanliness in the kitchen. Also, they make unique gifts with your own personal touch! Versatile and useful, chef hats can be anything from a sentimental phrase to a hilarious gag gift.

Product Description Cook with authority, even if all you're doing is flipping hamburgers on the grill, wearing this chef's hat. It's adjustable for a perfect fit and easily cleaned. Makes a great gift for any culinary student or aspiring chef.

Okay, so i got this hat as a joke! But its really fun to wear cooking and really adds those finishing touches to the 'facade' you want to put on as a 'professional' cook. or heck, maybe you are a professional cook and this just tops it all off! Easy to wash also!

This chef hat is cute and stylish. It is comfortable and fun to wear. If you want to look like a chef, this is a good choice. If you want to get something inexpensive and reasonable, however, I don't think this is the hat for you.

Munchies have never been better. The Fireworks Popcorn Seasoning Set gives you four popcorn types and four seasonings, including white cheddar, butter burst, caramel pecan, and popcorn salt--all for $15.49.

By Thierry Rautureau Cynthia Nims Over 100 recipes, inspired writing and beautiful photographs. Personalized by The Chef In The Hat!!! Learn More Blog at www. thechefinthehat. blog. com

In 1993, an ambitious young entrepreneur from France embarked on the challenge of creating the perfect chef's hat. It would need to be strong, yet breathable. accommodate every head size. and because of the daily wear in tough conditions, must retail at a reasonable cost. Fabienne tapped into the experience and expertise of husband Claude, a chef of nearly 30 years, and came up with the ultimate design - La Toque Demagny. It was comfortable, durable, and provided flexible sizing, at the cost of pennies a day. This unique creation has stood the test of time and continues to stand above the crowd in performance and functionality. It was only natural that Chef's Hat evolve to outfit the chef from head to toe. In 2000, the company began producing chef jackets, aprons, pants and neckties, adhering to their strict standards of top quality and craftsmanship. Designed by a chef for the chef, the Chef's Hat line of products boasts a strong belief in the profession and an emphasis on quality.

Find a craft for every holiday and season, plus kids crafts, classroom crafts, free craft templates, and arts and crafts projects the whole family will enjoy. Holiday Crafts - Hundreds of holiday crafts and seasonal crafts. Find arts and crafts for every holiday like Christmas crafts and Halloween crafts, plus free craft templates. Kids Crafts - Find free crafts for kids of all ages - toddler crafts, school crafts, plus crafts for older kids. Easy Crafts - Quick and easy crafts for parents to do with kids, plus easy homemade gifts. Art Projects for the Classroom - Free art projects for the classroom - great kids crafts and crafts for families to do together. Kids Room Crafts - Great crafts for the home, kids room decorations, craft ideas for furniture, and free craft templates. Craft Videos - Watch great teaching videos and learn how to make crafts, special recipes and more. Search All Crafts - Search Craft Finder to find hundreds of arts and crafts projects like kid crafts, holiday crafts, classroom crafts plus fun craft ideas for parents and kids to do together.

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Download and print free coloring pages, printable greeting cards, travel games more. Great for preschool kids and children of all ages. Printable Coloring Pages - Find fun free printable coloring pages to download and print for your kids to color. Printable Games - Free printables to download, including printable puzzles, mazes, memory games and connect the dots. Printable Craft Patterns Paper Crafts - Free printable craft templates that will help create fun paper crafts for scrapbooking, stickers and birthday invitations. Holiday Printables - Printables for all the holidays, including free coloring pages and games for Christmas, Valentines and Thanksgiving.

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Start with a band of white poster board 26 inches long and 3 1/2 inches high, and 3 sheets of 20- by 30-inch white tissue paper. Fold each sheet in half the long way.

Curl the band tape side out, place it around a child's head, and paper clip the ends. Gather the tissue at the top, taping it tightly together, as shown at right. Cut off the extra tissue, remove the paper clips, and turn right-side out. Reattach the paper clips, puff up the tissue, and start cooking!

I used the poster board as suggested but instead of the tissue paper I cut off the handles of a white plastic grocery bag (If there is a name on one side just turn inside out and put the name in the back) gathering and taping into the inside of the band that was already the size of the child's head and taped. I also cut lots of small slits in the plastic bag. Making sure that the hat band is tight enough and would not slip down onto the child's head. - karen w We made these hats in a class and found that if you reduced the size of the tissue paper used to about 10 inches wide by 12 inches high after folding, the chef hats were still plenty big, easier to make because there was less material involved and they didn't fall over when you put them on your head. The space between the tissues wasn't noticeable because you still had a good two inches to overlap the tissues when you taped them on the brim..) - David H I made this for my twin daughters for Halloween costumes and they look so cute! The only suggestion I have is to put a little two-sided tape along where the tissue sheets lie next to each other. When I puffed the hats, the sheets separated a little and this solved the problem. Thanks for this simple and fun project! - Meghan G

Detailed Chef Hat Description Features. Matrial. 100% cotton cloth, T / C cloth, non - woven cloth Adjustable Velcro closure We can supply the best quality Chef Hat to you. Our price is competitive and we take responsibility to any quality uncertainty.

A New Jersey contestant won't say how long she lasted inside Hell's Kitchen, but by the time she left, the acerbity of chef Gordon Ramsay -- not to mention the TV show's trademark fire and brimstone -- had her smoking.

Yeah, I lit one cigarette up," says Ji Cha of Palisades Park. "I felt like I was going to break down at one point." Cha, 35, was among 16 contestants vying for the reality show's top prize. a head-chef position at the Borgata Hotel Casino & Spa in Atlantic City. Taped in 2007 at a Los Angeles studio kitchen, the FOX reality show's fifth season premieres at 9 tonight and many, including the contestants, will be watching. "Honestly I don't remember everything that went on because it was a while ago," says Andrea Heinly, a 33-year-old chef from Reading, Pa. "I am pretty anxious to see the show myself, how they edited it and what really happened." The winner, who doesn't take the Borgata job until the season finale, would join the resort's stellar lineup of chefs including Bobby Flay, Wolfgang Puck and Michael Mina. South Jersey's already the home to one TV-anointed celebrity chef -- Aaron McCargo Jr. of Camden, Season 4 winner of "The Next Food Network Star," and now host of "Big Daddy's House" on the Food Network. For more than a year, each Hell's Kitchen contestant has been under contract to swallow the name of the show's winner, having dodged questions from family, friends and journalists. "I haven't told anyone," says Heinly, who recently quit a job in Las Vegas to watch the show from home. "They (producers) just say, "Go about your daily life.' " The field is broken into even unisex teams this season. Each week, the teams serve guests and the best member of the losing team nominates two fellow teammates onto the chopping block. Ramsay does the chopping, the tormenting and, for one chef, the hiring. Heinly and Cha were aware of the show's format, but both were jarred by the cutoff of outside communication once taping began. While public information was inaccessible, their everyday lives were captured. No matter if she cuffed her clip-on mike, Heinly says she's sure her in-house secrets will start revealing themselves tonight. A moonlight model, Cha is used to cameras and to cattiness. However, she'd learn quickly that this wasn't "America's Top Model." "It's like boot camp, it's so crazy," Cha says. Cha has been on the flip side of the yelling exchange, picking up the nickname "Hitler" by culinary co-workers for her insatiable desire to control the kitchen, something she's done since age 14 at her family's Korean restaurant. But the private caterer and cooking instructor realized who runs the kitchen from Hell on Day 1. "(Ramsay) gave us one night to prepare for this, to know the menu, to be behind the line and ready," she says. "You're put under pressure once you get there." Reach Steve Wood at (856) us. or us

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Poly/Cotton blend chef hat with adjustable velcro closure for a perfect fit. Optional embroidery will be centered across the front of the hat's headband.

If you're ordering embroidery and fail to choose either desired text style, thread color, or letter height, we will complete your order with our most popular selection for that option. Block Text Style, Black Thread Color (except black garments that receive white thread), and 1/2" Letter Height.

AllHeart. com - Scrubs, Medical Uniforms & Gifts | AllHeartKids. com - School Uniforms for KidsŠ2009 by Scrubs AC, Inc. - AllHeartChefs. com The AllHeartChefs. com logo is a proprietary trademark of Scrubs AC, Inc.

Cook in style with your very own chef's ensemble! The 6-piece set comes with a chef's hat, full-size apron, baking mitt, pot holder, tea towel and wooden spoon.

HowStuffWorksTimes have changed since the days when an imaginative kid was happy to play with an empty cardboard box. Today, about 2.6 billion toys are sold every year, c.Read More

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Product Description Help your little tyke look and feel like a pro with Design Imports Child's White Chef's hat and Red Apron. Mom's (and Dad's!) little helper will be thrilled to dress the part when helping in the kitchen. DII's chef's hat and apron are not only fun for dress up but keep the kids clean when learning to cook. Browse all of DII's kids kitchen sets and aprons for more colors and designs!

Our daughter's pre-school class has this set and the kids take weekly turns playing chef. All the kids were asking for their own apron and hat to take home. We found this online and are thrilled with it. It washes well, is thick enough to really keep any mess from going through the apron to the clothes, and the chef's hat is truly adorable on any child. Thick, durable and fits well.

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Sell disposable chef hat, disposable cap, chef cap. Features.- Economical, elegant and good looking - Adjustable velcro strips for perfect sizing- No glue, no clips, no staples needed- Absorbs sweat( quadruple thickness of headband)- Also available by headsize, from 52cm to 64cm(7'' tall / 20 cm, 24 pleats)Recommended for the cook and culinary student, Ideal for working under low canopies in professional kitchens.(9'' tall / 25cm, 24 pleats)Recommended for the Executie Chef, Sous-Chef or Chef Instructor. Our most popular item.(11'' tall / 29cm, 24 pleats)Exclusively recommended for the Executive Chef. CHEF HAT WITH LOGO A logo gives a professional and classy touch to the Chef's Hat. It stands out and is an excellent way to promote the image of a restaurant, catering business or hotel. Places with open kitchens are the best to take advantage of this efficient promotional option.

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Mark Sanchez will become a multi-millionaire when he's selected in the NFL draft in late April - he's expected to go early in the first round - but tonight the former USC quarterback star will be in the kitchen at Phil Trani's in Long Beach cooking a dinner without remuneration. A sous-chef at the restaurant for the past three summers, Sanchez is fulfilling a charitable obligation from an Operation Teddy Bear fund-raising event that was held in November at the Palos Verdes home of Nick and Rose Colonna in which more than 300 people attended and $30,000 was raised. USC coach Pete Carroll and Mark Sanchez were present, and a gentleman named Ken Berryman made the highest bid on a silent auction item for a dinner at Trani's to be prepared by a famous person of unknown identity. Well, the person has turned out to be Mark Sanchez, and this evening Mr. Berryman and three guests will dine on the culinary goodies that will be concocted by Sanchez. Operation Teddy Bear, established by the Volunteer Center in 1994, provides 5,600 first grade students from Title 1 schools in the area with back packs containing 21 items, including books and toys. How good a cook is Mark Sanchez? "I think he has the potential to become another Emeril Lagasse if he choose to go into the field rather than to play football," says Phil Trani. But this figures to be a one-night gig for Mark Sanchez, whose ability to throw touchdown passes no doubt

Will earn him a lot more money than would his ability to cook a meal of braised chicken with scallion puree or a plate of baked ragatoni with spinach, ricotta and fontina, which happen to be two of Sanchez's specialties. A couple of Hall of Fame managers, Tom Lasorda and Sparky Anderson, will appear at The Grand in Long Beach Saturday night for the 84th annual Association of Professional Ballplayers of America awards banquet. Ol' Tommy, who's now 81, will be the master of ceremonies, meaning there will be the standard recycled jokes - many heisted from Don Rickles - that Mr. Lasorda has been entertaining audiences with for many decades. Dave Frost, the Millikan High graduate and one-time major league pitcher, is expected to speak and Kevin Lamp, the old Long Beach State and St. John Bosco pitcher, is expected to give his always well-received Muhammad Ali impersonation. There will be all sorts of baseball personalities present, including Jim (Mudcat) Grant and two of America's most famous major league scouts, Long Beach's very own Harry Minor and Bob Harrison. The Chuck Stevens Award for top minor league players from Southern California for the 2008 season will be presented to the Cypress High graduate, third baseman Josh Vitters, now in Chicago Cubs farm system, and the Redlands High graduate, pitcher Tommy Hanson, now in the Atlanta Braves farm system. Fee for the event is $60, and cocktail hour commences at 5.30, with the main proceedings starting at 6.30. The dieting Long Beach mayor, Bob Foster, reports he, amazingly, dropped one whole pound despite just returning from a week in Hawaii on the island of Kauai. "Played a few rounds of golf and walked the entire 18-hole course each time," coos Foster, quite an achievement in light of his notoriously ailing back. Suddenly, the Foster household has become health conscious. Foster's wife Nancy told me she joined a local fitness club three weeks ago, and is working out regularly. I'm sure the only reason that Scott Boras hasn't accepted that amazing $25 million, one-year contract offer to his client, Manny Ramirez, from the Dodgers is that Boras solemnly promised Ramirez he would be able to get him a lucrative long-term deal, which he hasn't been able to do. I'm sure that's what inspired Ramirez to shamefully quit on the Boston Red Sox last summer, and force the team to trade him to the Dodgers, thereby making him an unrestricted free agent. But, despite all of Boras' bluster and delaying tactics, no one so far has been willing to take a lengthy risk on a stellar batsman who will turn 37 in May and who has a history of malingering. I doubt there is any major university president in the country who plays in more pickup basketball games than Long Beach State's F. King (The Boy Wonder) Alexander. Alexander, a former extraordinary point guard at St. Lawrence University, can be found at the Walter Pyramid hitting jump shots and setting up teammates on Thursday mornings at 6 a. m., at the Gold Mine doing the same Sunday mornings and at least once during weekday nights at the Pyramid playing against students. Congratulations to the appropriately named Don of the notorious DiMarzo clan of Lakewood, Don DiMarzo, celebrating this weekend 50 years of marriage to wife Carmen. They are the parents of one daughter and four sons, one of whom is the celebrity bodyguard and one-time Mayfair High soccer hero, Mike (The Hammer) DiMarzo, who believes he's more deserving of having his statue in front of Joe Jost than Oscar De La Hoya is of having his in front of Staples Center. Pine Avenue restaurant pioneer John Morris wonders if that well-known cycling enthusiast, City Manager Pat West, will be healthy enough to participate in the Long Beach Bicycle Festival race on the thoroughfare Morris help make famous on the evening of April 4. "Pat fell off his bike and separated his shoulder two week ago," reports Morris. "I'm keeping my fingers crossed he'll be ready for the big bike race on Pine." I'm sure all of Long Beach is now holding its collective breath that Mr. West will be fit enough to participate. Carefree Carolyn Woodruff, doyenne of Tracy's, is bubbling with matriarchal pride these days because of an honor achieved by her daughter, Jill Warino-Pringle, who just happens to the Spring Street tavern's chef. "Jill was one of six people chosen out of 65 entrants to participate in the Cisco Food Show at the Pomona Fairgrounds next Tuesday - and was the only female one!" reveals Ms. Woodruff. "All the others picked were executive chefs at big hotels or prestigious restaurants like Roy's. So that's quite a feat. She'll demonstrate her specialty that gained her the feat-broiled salmon with maple pecan glaze - against another chef." Wonder if Mark Sanchez will show up to give Ms. Warino-Pringle, who mentored under Phil Trani, moral support. While USC got its usual gaggle of high quality high school recruits, the talent disparity between the Trojans and UCLA has narrowed with the stellar group that Rick Neuheisel has lured to Westwood, including several players coveted by Pete Carroll. Carroll had this area to himself during the Karl Dorrell reign, but that's no longer the case. In light of the embarrassment that cell phone cameras have done to the likes of Alex Rodriguez and Matt Leinart and others the past year, you would have thought that Michael Phelps' handlers would have brainwashed the eight gold medal-winning Olympic hero about avoiding indiscreet behavior in public venues. Apparently, not. Ironically, the Sunday newspaper that ran the picture showing Phelps toking on a bong pipe, the News of the World, always was my favorite of the British tabloids during the 1990s when I spent so much time in London. Honestly, got up at 3 a. m. last Sunday in Tucson to watch the final four sets of the Australian Open title match between Rafael Nadal and Roger Federer - and wasn't disappointed. What peerless tennis dispensed by two fiercely competitive men who have brought such class and dignity to their sport. If UCLA's Ben Howland could coach offense as well as he does defense, he would become a great coach. I agree with learned reader Stu Weiss that the officials had a negative effect on Super Bowl XLIII, but the difference in the Pittsburgh Steelers' 27-23 win over the Arizona Cardinals was Ben Roethlisberger's brilliance in the final minutes. Santonio Holmes made the game-winning catch and earned the MVP honors, but none of it would have happened without Roethlisberger's deft passes and composure under harrowing pressure. . . At one time, I questioned Andrew Bynum's heart. Now I question his knees. Two of Jim Michaelian's favorite fighters, Victor Darchinyan and Vanes Martirosyan, will be featured on the big Showtime boxing event Saturday night live from the Honda Center in Anaheim. Darchinyan will face the formidable Jorge Arce in a the world super flyweight title bout, while the undefeated Martirosyan (22-0, 14 KOs) will face Billy Lyell in a scheduled junior middleweight match. Little known fact about Michaelian is that the venerable president and CEO of the Toyota Grand Prix of Long Beach was an amateur boxer himself as a youngster growing up in Alhambra. Manny Being Manny. Is there any other human being in America in these financially agonizing times other than Manny Ramirez who would have the disdainful arrogance, or stupidity, to decline a $25 million salary?. us

Glynn Valley Chefs Wear offers a superb range of chef clothing across the UK and beyond. We are a Cornish based company and have been trading for 24 year., We can offer customers the opportunity to purchase direct from the manufacturer using an efficient and cost effective mail order service. All products are made to order in Cornwall.

Glynn Valley Chefs Wear offers a superb range of chef clothing across the UK and beyond. We are a Cornish based company and have been trading for 24 year., We can offer customers the opportunity to purchase direct from the manufacturer using an efficient and cost effective mail order service. All products are made to order in Cornwall.

Create and share lists of your favorite lunch spots, favorite local eats, dream road trip and more! Chef's Hat does not appear in any lists.

Is fascinating for all sorts of reasons -- from the you-are-there views of a Gaza firefight to the oh-so-close sounds of mortars dropping. But can someone tell me why these IDF soldiers are wearing these crazy chef hats?!?!?! UPDATE. Turns out

To describe the ancient headgear of the Jewish high priests. As such, the word has been translated as mitre or headdress. But some biblical scholars think

These actually are Chef's hats. That way the IDF can get right to cooking the Palestinian babies they kill right after the Rabbi blesses the meat. They ever have Palestinian Baby MREs or PBMREs with recipes like "Kosher Intifada Infant Au Willy Pete" (with Burn Cream Sauce).

We can supply the best quality Chef Hat to you. Our price is competitive and we take responsibility to any quality uncertainty. We are looking forward to work together with you to create the mutual profit in near future. We are a professional manufacturer that ship to many countries around the world. For additional item specification please contact us by fax for a detailed catalog. Chef Hat. Please see details about our items.Minimum Order Qty by inquiry Maximum Order Qty by inquiry Inner packing. Please contact Delivery period. Prompt after L/CPayment. Wire Transfer Price term. FOB Samples are by inquiry Brand name. customs .Last countries where we delivered our items are. Brazil, Bulgaria, Albania, Croatia, Ukraine. You can see Comments about Chef Hat here. No comments posted now. If this offer has interested you, please, fill the form of inquiry and you receive the answer in ASAP.

We can supply the best quality Ginger to you. Our price is competitive and we take responsibility to any quality uncertainty. We are looking forward to work together with you to create the mutual profit in near future. We are looking forward to work together with you to create the mutual profit in near future. Now, we are looking forward to more cooperation with overseas based on mutual profit. Ginger. Please see additional information about our goods.Minimum Order Qty upon request Maximum Order Qty by inquiry Outer packing. On buyers specificationDelivery period. Prompt after paymentPayment. L/C of prime bank Price term. FOB Samples are upon requestBrand name. you own .Last countries where we delivered our items are. Ireland, Armenia, Chile, Andorra, Italy. You can see Comments about Ginger here. No comments posted now. If this offer has interested you, please, fill the form of inquiry and you receive the answer in ASAP.

We can supply the best quality Glasses Cases to you. Our price is competitive and we take responsibility to any quality uncertainty. Our qualified employees will do their utmost to supply you with our high-quality items and service. We produce our items using only high quality raw materials and employ many skilled employees and technicians. We produce our items using only high quality raw materials and employ many skilled employees and technicians. Glasses Cases. Please see additional information about our goods.Minimum Order Qty upon request Maximum Order Qty upon request Inner packing. Please contact Delivery period. Prompt after L/CPayment. Direct paymentPrice term. DDUSamples are by inquiry Brand name. customs .Last countries where we exported our items are. Thailand, Romania, Algeria, Syria, Sri Lanka. You can see Comments about Glasses Cases here. No comments posted now. If this offer has interested you, please, fill the form of inquiry and you receive the answer in ASAP.

I've been whipping out these aprons and hats for the past few birthday parties my kiddos have been invited to. I just love how the moms are so touched that someone would take the time and effort to

Their child something. But these are so easy to make it's almost embarrassing, really. I've written up tutorials for these, and they are now on the Michael Miller Fabrics blog. The apron can be sized up or down for a child or adult, and the hat, also, is adjustable to fit heads of all sizes--this one fit my 2 year old as well as my husband. Have a great weekend, my friends!.)

The Nestlé Golden Chef's Hat Award is the longest running chef’s competition in Australia and the only national competition of its kind dedicated to the development of junior and apprentice chefs. Nestlé Food Services has been involved in the Golden Chef's Hat Award since 1966 and has been solely sponsoring the event for the last 18 years in an effort to assist the industry by giving young chefs an opportunity to showcase their skills and become recognised. Each year the program awards two apprentices (under the age of 23) the opportunity to further their career development through overseas training. Past winners have been awarded prize trips including a trip to Thailand, experiencing authentic Thai cooking and ingredients, accompanying the National Team to Germany for the World Culinary Olympics and a trip to Dublin, Ireland to attend the World Association of Cooks conference. Vanessa Matteus from Melbourne’s Fenix Restaurant and Paul Gajewski from Vue de Monde in Victoria (pictured) took out the 2006 coveted prize for culinary excellence with their entree of cold-pressed terrine of confit duck leg, main course of slow roasted prok rump with tea smoked Balmain bugs and dessert of apple tarte tartin with frozen pear jelly and apple crisps. As part of their prize, they will be heading to Sun City, South Africa to attend the One World Culinary Competition. The award aims to discover the next generation of great Australian chefs and contribute to Australia's sound reputation for cuisine, innovation and excellence. For more information on how you can be involved in 2009 click here to start your journey into the Culinary world.

A white Chef's hat with the TACF logo embroidered in green on the front. It has a velcro closure in the back so one size fits all. Check out Lou Bedor, TACF's Publications Director who wore the hat at the 24th Annual Meeting.

Chef hat, Adult chef hat andChildren hat1.Fabric quality.100%Cotton,100%Polyester, TC2.Various patterns, colors, and sizes available 3.Packing.1Pc/1Polybag4.MOQ.5000Pcs5.Sample time. 6 Day6.Production time. 15 Day

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Growing Cooks Aprons are just special, it is that simple. These are the first aprons to be created with a sincere meaning of tradition behind them. From the creativity of the Growing Cooks Logo to the quality and variety of child sizes of the aprons these are sure to make a child of any age feel like they are a real chef! These aprons are not just about making a meal they are about savoring tradition and creating memories that will last a lifetime!

Are you a business and would like wholesale pricing for kids aprons, chef hats, utensils and more? Visit www. growingcooks. net

Let Growing Cooks supply the tools. kids aprons, chef hats, cooking utensils, cookbooks, rolling pins, chef sets, bakeware and even cooking party favors.

Let children create their own recipe and provide the tools needed to make it real, or give a chef hat or apron to the aspiring chef in the family as a cooking gift.

Give your aspiring chef the joy of shopping for his or her own chef gear Order a Growing Cooks gift certificate, click here.

When it's cold outside, there is nothing better than to walk into a warm house that's filled with the aroma of something baking in the oven. All three of these "baked goods" recipes are not only delicious, but they are easy to make. The cupcake recipe calls for less than two cups of buttermilk. I have seen small containers of buttermilk for sale at area stores, or you can freeze any leftover buttermilk for use at a later date. If you like scones, definitely give the Dried Cherry Scone recipe a try. Since you have to freeze the dough, be prepared as this is not a pastry that you can just whip up and bake. The recipe calls for putting parchment paper down in a cake pan and then placing your dough on top and covering it with another piece of parchment paper. Plastic wrap will work in place of parchment paper during the freezing process of this recipe. So satisfy your sweet tooth with one (or more) of these tantalizing treats. Happy eating! Dried Cherry Scone The Culinary Institute of America Cookbook 3 cups all-purpose flour 1/2 cup sugar 2 tablespoons baking powder 1 1/2 teaspoons salt 1 cup dried cherries 2 cups heavy cream Sugar Glaze (optional) 2 tablespoons milk 1 cup confectioner's sugar 1. Cut two 10-inch circles of parchment paper. Use one to line a 10-inch round cake pan. Reserve the second piece. 2. Sift the flour, sugar, baking powder and salt together in a mixing bowl, and add the dried cherries. Toss them together with the dry ingredients until evenly distributed. Make a well in the center of the flour mixture. 3. Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened. 4. Place the dough in the lined cake pan and press into an even layer. Cover the dough with the second parchment paper circle. Freeze the dough until very firm, at least two hours. 5. Preheat the oven to 350 degrees. Prepare a baking sheet by spraying it lightly with cooking spray or lining it with parchment paper. 6. Thaw the dough for 5 minutes at room temperature, and turn it out of the cake pan onto a cutting board. Cut the dough into 10 equal wedges and place the individual wedges on the baking sheet about 2 inches apart. 7. Bake the scones until golden brown, 30 to 40 minutes. Cool the scones on the baking sheet for a few minutes, then transfer to cooling racks. 8. Mix the milk and confectioner's sugar together to make a glaze and spoon over the top of the scones while they are still warm. Serve warm or at room temperature. You can also freeze the scones for up to four weeks. Chocolate Glazed Banana Cake 1/2 cup butter or margarine, softened 1 1/4 cups sugar 2 eggs 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 tablespoons buttermilk or sour cream 2 very ripe bananas (mashed to about 3/4 cup) 1/2 cup chopped walnuts Butterscotch-Chocolate Glaze (see recipe below left) 1. Cream butter and sugar until blended. Add eggs and beat until fluffy. 2. Stir together flour, baking powder, baking soda and salt. Add to creamed mixture along with buttermilk and mashed bananas. Mix just until batter is smooth and well blended. Stir in 1/4 cup of the nuts. 3. Spread in a buttered 9-inch square cake pan. 4. Bake at 350 degrees for 30 to 35 minutes or until cake feels firm to the touch. 5. Meanwhile, prepare Butterscotch-Chocolate Glaze. Spread on cake after cake has cooled. Sprinkle remaining nuts on the top. Butterscotch-Chocolate Glaze In the top of a double boiler, mix 1/3 cup of butterscotch chips and 1/3 cup chocolate chips with 2 tablespoons whipping cream. Place over hot, not boiling, water. Stir until chips have melted and mixture is smooth. Spread while warm over cake. Be careful not to overheat or the chips will get hard. Buttermilk Cupcakes Sara Lee Semi-Homemade Desserts 1 package (18.25 ounces) butter or yellow cake mix 1 3/4 cups plus 2 tablespoons buttermilk 1 stick (1/2 cup) butter, softened 3 eggs 2 cups milk chocolate chips 1 can (12 ounce) whipped chocolate (ready to use) frosting 1. Preheat oven to 350 degrees. Line 24 to 30 2 1/2-inch muffin cups with paper baking cups and set aside. 2. In a large bowl, combine cake mix, 1 3/4 cups buttermilk, the butter and the eggs. Beat with an electric mixer on low speed for 30 seconds. Use a rubber spatula and scrap down the sides of the bowl. Then beat on medium speed an additional two minutes. Stir in chocolate chips. 3. Spoon batter into prepared muffin cups, filing 2/3 full. Bake in preheated oven 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean. Let the muffins cool. 4. Stir the remaining 2 tablespoons buttermilk into the chocolate frosting. Frost cooled cupcakes. Note. The original recipe said this would make 24 cupcakes. When I made the recipe, it made 30. If you want fewer cupcakes, fill your muffin cups a little higher.

Cap off a lovely dinner with souffls served in this adorable chefs hat ramekin. Fine French porcelain dish can be used to create everything from appetizers to desserts. Oven, microwave and dishwasher safe. Made in France. 6 oz.

Revol porcelain is fired at high temperatures, creating a smooth, non-porous finish thats easy to clean and resistant to stains, chips and scratches.

The Revol story began in Saint-Uze, in the heart of Frances Rhone Valley, in 1789. In a region of France known for its red sandstone, brothers Joseph-Marie and Francois Revel started to manufacture a much harder-wearing white stoneware from local mineral deposits. A few years later, the Revol factory developed a non-porous formula that could be enameled in various colors. this went on to become the benchmark of fine porcelain. Since then, the Revol name has been closely linked with porcelain production. By remaining a family-owned company for 11 generations, Revol has preserved and reinforced its values and originality, while constantly advancing the art of porcelain.

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Stock Photo Description. Gourmet breakfast. Chef's hat, bowl of brown eggs, peaches, pitcher, and wooden spoons, and a butter dish. Stock photography by Tom Mc Nemar.

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Win tickets to Japanese drum masters Nagata Shachu on Thursday night at the Colonial! E-mail us with Colonial in the subject line. We'll pull the winner around 5 p. m.. performance begins at 7.30 p. m.

It doesn't matter as long as you get them a gift for Valentine's Day! Check out ideas from local merchants here.

905 Simonds Road, Williamstown, Mass.. 413- us. Have a taste for turnip? The popular, seasonal Berkshire County dish is rarely seen on menus and often only served around the Thanksgiving holiday. But Dave Rock, chef and owner, says we usually have it available and people come from all over the county to order it. That kind of down-home cooking is what the Chefs Hat prides itself on, along with service and smiles. The diner boasts a warm atmosphere with plenty of open seating. grab a stool at the classic diner counter or take one of the cozy booths... continue story

We love breakfast we love lunch, sometimes we come for brunch. The food is great and always hot service is right on the dot. "No pickles please" is what we say, you can have it just your way. French Fries, slaw, and turnip too.daily specials just for you. Open six-thirty 'til 2.00 don’t miss out or you'll be blue. Dave and all his wondrous crew make Chef's Hat the place for you."

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Product Description Hi i`m Archie wear me when you cook and i`ll keep you nice and clean together we will look the perfect little team! To fit any little person 3 years and over. Apron - 100% Cotton - Machine wash 30°c - Adjustable neck Velcro fastener - 58cm height, 45cm width Hat - 35%Cotton,65%Polyester - Machine wash 30°c - 22cm diameter

I recently made a purchase from your website, and I just wanted to let you know that I am very satisfied with what I received. After seeing the prices, I thought that I would be getting 3rd grade junk that would last a couple weeks and then be useless. But I was drawn in by the free shipping, and figured I'd give it a shot. After receiving the package in half the time it stated it would take, I opened the box to find high quality clothes. I'm very impressed! Everything fit the way it should, is durable and will be long lasting, and was roughly half the price of your competitors. THANK YOU!! I will definitely be recommending your website to friends and family in the business, and you can consider me to be a full time satisfied customer. Thank you again for great prices, fast shipping, and quality products.~ Allen P., Wisconsin

Kerri, you have the best customer service on the Internet. I 'm very satisfied with the bistro aprons, chef coats, and chef hats I ordered. Your free shipping and discount prices are just what I needed. ~ Chef Wendy, Toronto

Dear Kerri, I am very greatfull for your kindness and going ahead with the embroidery. Now I will definitely be ordering from you again whenever I need some cooking clothes. i I work in a small kitchen but when I wore my mesh top cap I had purchased from you other cooks wanted one. So maybe I will be ordering more things from you not only for myself but for others. Once again thank you.~ Kurt Mulder, Oregon

Chef, Restaurant, and Professional Uniform Design Chef uniform design, premium made-to-order chef coats, shoes, and pants from Culinary Classics far surpass other chef uniform companies. Your chef apparel won't be coming from a uniform warehouse. You choose the product, fabric, and all options! From chef uniforms to shirts to pants, our products are made to order. Together we can develop the best possible chef, restaurant and professional uniforms for your needs.

These stylish hats are perfect for the occasion and will serve as a great reminder of the unique and memorable experience that guests had at your cooking event. Our chefs toques are white with our signature Parties That Cook logo embroidered in purple and green.

The chef's hat, or toque blanche (French for "white hat"), dates back to the 16th century when hats were common in many trades. Different heights of hats indicate rank within a kitchen. The symbolism of the folded pleats of the toque are now said to represent that many different ways a chef knows to cook an egg. The traditional hat or toque is probably the most distinguishing and recognisable of Chef’s uniform and probably also causes the most debate. Chefs as far back as the 16th century are said to have worn them. One story has it that it originated in the old kitchens of castles and fine restaurants of Europe, there were no ventilation systems as we know them. The condensation and grease accumulated thick and heavy on the ceilings. To protect the top of the head from falling grease, the chefs would have the housekeepers starch up old sections of sheets. The sections were then wrapped and formed into a tall cylinder shape with a pouch at the top. Cloths and rags were also placed inside to buffer the absorbed falling grease. Another story has it that when a royal cook in the employ of King Henry VIII started going bald. Henry found a hair in his soup, had the cook beheaded, and ordered the next Chef to start wearing a hat. Some say it can be traced to the 7th century, when Chefs were considered learned men. Learned men were often persecuted and often took refuge in the local church, donning clergy costumes, including hats, as a disguise. Not wanting to incur the wrath of God, they started wearing white hats instead of the black hats worn by Greek Orthodox priests. Along similar lines it said that when the Catholic’s were persecuted in the UK during the reign of Henry 8th, the catholic priests went into hiding. Many of them finding work in kitchens, so as to retain some link with their beliefs they took to wearing hats based on the Bishop’s mitre. But there are other theories regarding the hats history. One source states the hat may have evolved from the stocking cap (casque a meche) worn by French chefs throughout the years. The color of the casque a meche indicated the chefs rank. Another has it they come from the ancient Assyrians. Since one of the more common ways to assassinate anyone was to poison their food, Chefs were chosen carefully and for the most part treated very well, often holding rank in the Kings court. Legend has it that the Chefs high position entitled him to wear a crown of sorts, in the same shape as the kings, though made out of cloth. The crown-shaped ribs of the royal head dress became the pleats of the Toque, originally sewn and later stiffened with starch. Of the pleats, the most widely circulated legend about the hat appears to be one concerning the number of pleats. It was regarded that any Chef, worthy of the name, could cook an egg at least one hundred ways. therefore the hat should have one hundred pleats said to represent this. Sometime in the mid-1800s, chef Marie-Antoine Careme decided white was a more appropriate color for toques as it indicated cleanliness in the kitchen. Careme also believed the hats should be of different heights to indicate rank. Cooks wore shorter hats than chefs. Reportedly Caremes hat was 18 inches tall. Interestingly, the number of pleats in a chefs hat is also a status symbol. Many toques have exactly 100 pleats, supposedly the number of ways a chef can prepare an egg.

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Newsfinder is a new-featured e-magazine. It is dedicated to discoveries, trends in the humanities, sciences, travel news, x-treme sports, martial arts, alternative, technology, culture, sports. Its intention is to provide an opportunity for academics and non academics, here and abroad, to publish their opinions, critiques, reviews, works of art, literary creations, music performances, and research articles that have contemporary perspective and relevance. We, hope it will attract people with multidisciplinary interests.

A chef hat, also sometimes referred to as a toque-blanche, is part of a chef's uniform. The brimless chef hat covers the entire head of hair to eliminate any stray hair from falling into the dishes being prepared. Traditionally, a chef hat is quite tall, from 9 to 12" ( us. mm), which has vertical pleats that run around the body of the hat. Made of either stiffly starched fabric, mostly cotton and cotton blends, or of paper, the chef hat can come in either white or black. Several versions of the origin of the chef hat prevail. One story goes that the chef for King Henry VIII was going bald and was beheaded after the king found a hair in his soup. Henceforth, all royals chefs were required to wear a chef hat. Another tale states the chef hat came about during the time of the ancient Assyrians. Because a common method of the day for overthrowing an unpopular monarch was to poison him, only the most loyal and trusted men were allowed to become court chefs. As acknowledgement of their lofty position, chefs were allowed to wear a crown of sorts. Fashioned after the style of crown the king wore, the ribs on the side of the king's crown were depicted by pleats on the crowns of the chefs. Traditional versions of the chef hat always include one hundred pleats. In keeping with the Assyrian hat theory, it is said that the reason a chef hat had one hundred pleats is because a master chef knew how to prepare eggs one hundred different ways. In that time and part of the world, eggs were considered to be symbol for the universe, and as such were highly regarded. In today's world, not all chef hats have one hundred pleats. A chef hat can come in many styles from baseball caps to poufy pizza maker types, but chefs continue to wear some form of chef hat for hygienic reasons. A chef hat is part of the accepted uniform in a restaurant kitchen, but others buy a chef hat as part of a costume, or for having a little fun at a backyard barbecue. If you are shopping for a chef hat, you can find one at uniform shops, restaurant supply stores, online cooking sites, or at cooking retail shops.

The Crownon Hat was originally used to determine rank of the Kitchen as are the color of the hat itself. The hats were originally Brought into the kitchen for not only sanitary use but also to show your knowledge in the kitchen and in some Middle age beliefs It showed that You worked for the Court or the royalty and that you were trusted not to position the royalty. And I would like to point out that we receive our High collared Jackets from Priest as do we our hats and Pants. Along time ago we hid from the scrutiny because we were consider free thinkers and well we had to hide so we did with the priest and then we too on there uniform to help us stay under cover. Sincerely Chef De Parte

What is the etiquette for the inches of crownon a chef's hat? I was under the impression they were allowed 1" of crown for each so many years of service. If this is an obsolete tradition I'll bet a lot of master chefs are angry.

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Personalized Chef Hat for Kids Let everyone know who the "junior chef" of your household is with our Kids Custom Chef Hat! Customize the Chef's Hat with any custom title you choose - any first, last or nickname in our pastel or primary colored design. Let them know who the Junior.

Patagonia Girl's Floppy Sun Hat Patagonia Girl's Floppy Sun Halt goes beyond noses and cheeks, the Floppy's extended brim.

Patagonia Kids' Beanie Hat A contoured fit makes this stretch-knit beanie the perfect way to top off the look..

Personalized Chef Hat for Kids Let everyone know who the junior chef of your household is with our Kids.

Kids' Striped Alpaca Wool Beanie Cap Crocheted in cheerful stripes out of a comfy alpaca/wool blend, this striped beanie is in.

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Catering and hygiene headwear which can be matched with our range of trousers and aprons. Traditional chefs hats to designer beanies and doo rags. Net hats and bakers caps to trilbys and baseball caps.

A full range of colours, patterns and sizes to choose from. View all items in the Chefs Skull Caps section

Chefs designer headwear - beanie hats available in ten designs, with matching chefs pants and aprons. 100% cotton. View all items in the Designer Beanies section

Chefs hat with soft absorbent non-woven fibre. Comfortable to wear. Machine washable. No starching required. Open top and stitched pleats. View all items in the Chefs Easycare Hat section

Chefs disposable hats. Packed flat. One size fits all. View all items in the Disposable Hats section

A range of hygenic trilby hats in a choice of two colours with or without a snood. View all items in the Trilby Hat section

Chefs designer headwear, baseball caps available in ten designs, with matching chefs pants and aprons. 100% cotton. View all items in the Baseball Caps section

Buff headwear for chefs - a seamless tubular garment made with a special microfibre fabric that releases humidity and absorbs sweat. Can be used as a headscarf, hat, wristband, bandana, neck scarf and hairband. Available in ten designs, one size fits all. View all items in the Buff Headwear section

Best selling ladies hats. White or blue/white check polycotton. Also available with net back. View all items in the Peaked Hats section

Head wrap with elasticated back ties for a perfect fit. View all items in the Chef Works Headwrap section

The conference will begin Monday, June 15, 2009 at 7.30 a. m. at the UMass Campus Center and will conclude Friday, June 19, 2009 at 4.30 p. m. after the ACF team competition located in Berkshire Dining Commons. Please check our schedule on the web for the latest update!

The Hotel and Travel page contains all the information you need to make reservations and receive special group rates at the Courtyard by Marriot. Please note you need to identify yourself as part of the UMass Chef Conference. The cut-off date is May 29, 2009 for these special blocks of rooms. There will be shuttle service from the Campus Center Hotel and Courtyard by Marriot to the UMass campus. Registrants are responsible for making their own hotel arrangements.

For directions to the Courtyard by Marriott 423 Russell St Hadley, Massachusetts 01035 USA please visit the website https.//www. marriott. com/hotels/maps/directions/bdlhd-courtyard-hadley-amherst/ For directions to the Campus Center Hotel and all the locations on campus please visit If you are planning to drive to campus please park in the campus center parking garage on Monday. If you are driving to campus the remainder of the week please park in Lot 33 on campus. You will need to get a parking pass for this lot when you register. For a map of parking on campus please visit

A chef hat will be provided for you and must be worn at all times in the teaching kitchens. Hair must be entirely covered by the hat and long hair will need to be tied back and completely covered underneath the hat. Fringes and bangs should not be visible from the front of the hat.

On Monday and during other times that you are not in the kitchen, casual business attire should be worn.

Find great deals on products like chef pants, chef coat, chef hat, aprons, chef jacket, apron, bib apron on eBay.

Alison Cole, 29, graduated in physics from Imperial College London before becoming a chef. She has worked at some of the country's top venues and is now a full-time mother, writes Alison Goddard. She said. "I had always wanted to be a chef but, being quite academic, I did physics. "I got a third-class degree and applied for a few jobs and I didn't get them. I had been sponsored throughout my degree and I knew that my degree was almost entirely irrelevant to the computing work my sponsors had been asking me to do. "I went to an agency and they asked what I could do. I told them I had a physics degree and they said 'No, dear, what can you do?' "I had a food hygiene certificate from when I worked in Sainsbury's. they put me into catering firms and I thought 'This is what I want to do.' "Catering is not something you want to do for the money. It did upset me that people who went into engineering are earning lots of money. But I earned enough to get by and to live the lifestyle I wanted to live."

Aprons are 36"L X 34"W. white 65/35 poly/cotton fabric Chef Hats are white - one size fits all. Usually ships the next business day Express and Priority mail options are available

Create your own special apron and chef hat combo with any two lines of text you choose along with a variety of colors! Also, they make unique gifts with your own personal touch! Versatile and useful, these sets can be anything from a sentimental phrase to a hilarious gag gift.

us. Stitches and embroidery including crocheted stitches and loose weaving but excluding stitches or embroidery on clothing pockets

us. Other textile articles which are not generally recognized as clothing, such as chamois cloths, dust cloths and hammocks

Apron2.jpg apron3.jpg apron4.jpg apron5.jpg apron6.jpg christmasaprons1.jpg cover_chefhat. jpg tester_chefhat3.jpg tester_chefhat4.jpg

New from Kimberbell Kids Carla C Dolly Designs! Cook up something special in the kitchen by making a chef hat for both you and your child! These are perfect for moms, dads, grandparents, boys, and girls! Whether you're making those holiday sugar cookies, or pretending with felt food, you'll be creating fun memories for everyone. This Chef Hat download includes instructions and patterns for making chef hats in sizes extra-small, small, medium, and large. (15 - 25 head circumference)10 pages of instruction28 step-by-step diagrams

The Chef Hat would be a fun touch to any gift basket given to an adult or child for Christmas, Mother's Day, birthday, or any day! Here are a few ideas! For Mom. Chef Hat, Oh-So-Chic Apron, Gourmet Cookie Bouquet eBook, cookie cuttersFor Grandma. Chef Hat, The Duet Apron, Chocolate Caramel Pretzel eBook, pretzels and chocolateFor Child (Girl). Chef Hat, The Duet Apron, Felt Food. Doughnuts eBook, Felt Food. Cupcakes eBook, Holiday Baking Dolly PatternsFor Child (Boy). Chef Hat, Felt Food. Lunch to Share eBook, Felt Food. Pizza Party eBookFor New Bride. Chef Hat, How to Make a Hostess Apron eBook, Bundle Pack. Basic Baking Decorating Techniques eBook, cake pans, utensils

Yongsheng Fengfan Chef Hat Manufacture Base is a production-management modern enterprise. And it is specialized in producing disposable Chef's hats. Welcome customers to visit us at.

*Free shipping offer at www. ARAMARK-Uniform. com in the U. S. only. Qualifying amount applies to merchandise only, and does not include taxes or shipping & handling charges. Offer cannot be combined with other offers. Offer is good for Federal Express Ground shipping only. If you choose alternate shipping methods, charges will apply. No adjustments on previous purchases. Offer is not transferable. Not valid for cash or cash equivalent.

**Cannot be combined with any other offers, previous purchases, orders in progress, program items or quantity discounts. Discounts and purchase minimums exclude personalization, tax and shipping.

Great web site and wonderful prices I can't wait to recieve my chef coats in the mail soon. Thank you."

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I've seen fewer and fewer chefs wearing the traditional chef's hat (toque blanche). I still had to wonder why anyone started wearing it at all. I found the answer on Chef Talk. During the 16th century, "artisans of all types (including chefs) were often imprisoned, or even executed, because of their freethinking. To alleviate persecution, some chefs sought refuge in the Orthodox Church and hid amongst the priests of the monasteries. There they wore the same clothes as the priests-including their tall hats and long robes." At that time, however, the chefs' clothes were gray. In the mid 1800's, the uniforms were redesigned by chef Marie-Antoine Carme. He made them white to represent the cleanliness of the kitchen. He also came up with the idea that hat height would represent status in the kitchen. His was said to be 18 inches tall. Chef Talk also explains that "the folded pleats of a toque, which later became an established characteristic of the chef's hat, were first said to have been added to indicate the more than 100 ways in which a chef can cook an egg." For more about the history of the entire chef's uniform, read Jackets and Toques The History of the Chef Uniform on Chef Talk.

Ever wonder why your biscuits aren't rising as high as usual? Or why your honey crystallizes? Check out the shelf live of these kitchen staples.

Buy Industrial Supplies, Storage Equipment, Packaging, Furniture, Pallet Trucks, Computer Cabinets, Wire Shelving, Chairs, Hand Trucks and Stock Carts!

Elegant, fully pleaded chef hats provide a neat and professional look in food service environments. The durable chef hats are made from high quality paper that provides comfort and durability. The sweatband adsorbs perspiration for lasting service. Pleaded Chef Hats feature ventilation holes for increased airflow. The lightweight Crepe paper chef cap is ideal for extended use.

Durable polyethylene aprons protect clothing in food service environments. This plastic apron provides complete coverage of the chest and thighs. The apron can be easily wiped clean or disposed of. One size fits all.

The picture we have in our mind of a chef is not complete without the white Chef Hat that sits on the chefs head. This hat serves a very useful purpose in the kitchen. Besides being used to prevent stray hair from falling into the food, the Chef Hat also plays a unique role in the history of cooking. It is possible that the earliest known chefs wore a Chef Hat not only to keep their hair out of the food but also to indicate their position in the kitchen. This was supposedly done by the number of pleats that could be found on the chef hat. Also the hat gave an indication as to the level of culinary information that was possessed by the chef. This tradition is still used today, there is however less pleats on the Chef Hat of today as it is the height of the hat that gives the position. While chef hats have been around for a long time some changes have been made about the style. The traditional white Chef Hat is still used by many executive chefs but colored chef hats are also making their appearance. Colors like red, blue, grey and checkered patterns can be found on various chef hats. You can also find disposable paper chef hats. This type of Chef Hat is considered to be better value as the hat can be replaced easily as the hats condition deteriorates. With the disposable hat there is no need to worry about the condition of the pleats as the Chef Hat will be replaced as the hat begins to sag. These chef hats are all based on the same idea but there are many variations that are now incorporated into these hats. Regardless of the many changes chefs wear the hat solely to ensure that no accidents will occur with the customers food. The industry has provides a one size fits all chef hat. The size of the Chef Hat can be adjusted by a Velcro band around the headband of the hat. To make sure that the Chef Hat is being worn comfortably there is usually a sweat band that keeps the forehead from becoming drenched with sweat. Chefs will generally wear their hats on top of a hairnet. The hairnet is worn so that the hair does not have a chance of escaping into any of the on-going food preparations. The Chef Hat provides the next layer of safety for the customers meal.

As cooking is an integral aspect of our lives it is necessary that anyone who is engaged in the process of creating foods should take care when they make our meals. Therefore a chef hat, be it traditional white, black or colored or even paper serves an important part in the preparation of meals.

Aprons are 36"L X 34"W. white 65/35 poly/cotton fabric Chef Hats are white 65/35 poly/cotton fabric Thanks to the velcro closure, one size fits all. Usually ships the next business day.

Have you ever been tempted to try your hand at those delicious dishes from your favourite restaurant? Don the chefs hat and head for you kitchen to try these unusual recipes.

Dynamite Spider RollIngredientsNori. sheet, Sushi rice. 90 gms, Soft shell crab. no, Tempura batter. 15 gm, Cucumber. 15 gm, Wasabi tobiko mayo. 12 gm, Avocado. 30 gm, Tanuki. 10 gm, Sesame seed (black). 10 gm, Sesame seed (white). 10 gmMethod1. Place the nori sheet on a sushi mat and spread the rice on the nori. Turn the nori sheet down (the rice side should be down).2. Spread the wasabi tobiko on the nori in the middle and than add cucumber, soft shell crab (soft shell crab to be fried in tempura batter and it should be crispy), avocado and tanuki in it and roll it. Put sesame seeds outside the roll.3. Cut it into six pieces and served with wasabi, gari and soya. Kolkata BektiIngredientsKolkata bekti. 200gm, Fresh artichoke. 30 gm, Cream. 100ml, Ricotta. 50 gm, Caviar. 10 gm, Leeks. 10gm, Salt and pepper. to tasteMethod1. Marinate artichoke with lemon juice and extra virgin olive oil.2. In a hot pan, sear Kolkata Bekti and cook in the pre-heated oven for 6 minutes at 160 deg C.3. Meanwhile in a small pot, mix cream and ricotta, blend to smooth consistency and salt, pepper and finish off with caviar.4. Thinly slice leeks lengthwise and fry them.5. Take marinated artichoke and thinly slice, put it on centre of the plate, put some olive oil.6. On top of the artichoke, put caviar sauce and top of that the Kolkata bekti.7. Garnish with fried leeks. Panettone BreadIngredientsFor fermentationYeast. 25 gm, Lukewarm water. 50 mlFor BreadButter. 70 gm, Egg yolk. 4, Whole egg. 2,Sugar. 190 gm, Water. 100 ml, Flour. 500 gm, Raisin. 160 gm, Orange peel. 2 tbsp, Lemonpeel. 2 tsp, Citron. cupMethod1. Mix butter and sugar into a creamy texture. Slowly add egg yolk and a whole egg.2. After that add flour, yeast and lukewarm water.3. Add all the remaining ingredients and keep it infor fermentation.4. Then distribute it in six equal portions.5. Bake it for 25 minutes at 180 deg. C

Chicken with Hoisin sauceIngredientsChicken boneless (sliced). 250 gm, Chopped yellowbell peppers. 50 gm, Garlic chopped. tsp, Gingersliced. 1 tbsp, Oil. 1 tsp, Mushrooms chopped. 50 gm, Broccoli. 50 gm, Lime juice. tsp, White pepper. tsp, Corn flour. tsp, Salt. to taste, Stock. 2 tbsp, Hoisin sauce. 2 tbsp, Sliced green chilly. 1Method1. Marinate chicken pieces with salt, white pepper, lime juice and corn flour.2. Heat the oil in a wok, add chopped garlic to it.3. Add chicken to the wok.4. Stir well, after a minute add stock to it.5. Add mushrooms, cook for another minute.6. Add broccoli and bell peppers to it with ginger and green chilies.7. Add Hoisin sauce, stir well, cook for a minute and serve hot.

Chicken and Melon Salad With Rucola LeavesIngredientsMelon slice. 60 gm, Rucola leaves. 30 gm, Roastedchicken. 75 gm, Mayonnaise. 20 ml, Salt. to taste, Black pepper. to tasteMethod1. Slice melon into three square pieces.2. Roast chicken breast and toss with mayonnaise sauce. It takes 5-7 minutes to cook.

Much has changed in the year since the first auction and Aussies are no longer on the most wanted list, says Sharda Ugra.

The Bonnet is a great hat for women with super-short to long and full heads of hair. With its versatility and use of soft breathable fabrics, the Bonnet is also ideal for patients undergoing chemotheraphy. It's cute style also makes this a great hat for lunchroom workers, chefs or anyone wearing a hat.

This is the same as the Executive Scrub Hat, just some of the more common choices for men. The hats in thiscategory are also still in the Executive Scrub Hats category.

Michel Chabran, an enthusiastic cook, has only one word in his mouth, almost a verbal tic. "fabulous". This is the way he defines all the wondrous things within easy reach of his restaurant at Pont de l'Isère. Côtes du Rhône wines, fruits, vegetables, truffles, meats and poultry, cheeses and game. A true land of plenty!

His maternal grandparents ran the Café des Cerises, along the National 7 and it is quite naturally that Michel Chabran settled there, after a sound apprenticeship at the great Jacques Pic restaurant in Valence. He sometimes even took the liberty, to put it in the shade with a very creative cuisine which scrupulously respected the produce and well matched the times during the 80s. His other grandparents were farmers and Michel, proud of his lineage, always knew how to distinguish between excellent and not so good. He turns out to be a magnificent guide for his customers, who stop on the 45th parallel (the imaginary line crosses the bedrooms).

Michel Chabran proposes different tourist routes, with an obliged stop at wine growers, such as Chave, a small detour to the fruit market in Pont de l'Isère which takes place at night in summer, on the square in front of the restaurant. and other local curiosities. Obviously the bistro has become an elegant restaurant, with a delightful small inner courtyard in which one can savour the local asparagus, young pigeons with their pinkish flesh, the big ravioles with meadow and wood mushrooms or even enjoy breakfast in the morning sun of the ‘almost' south of France. The Maison Chabran is an almost obligatory stopping place on the road South and also the occasion of a prolonged stay to discover the whole region and enjoy the Brasserie des Clercs, in the heart of the old town of Valence and the restaurant Le Quai which is run by his daughter, Delphine, on the edge of the Rhône and in the heart of the Hermitage vineyards. Recipe. Ratte Potatoes mashed with Drôme truffles

Maison Chabran, at Pont de l'Isère (Drôme) 29 av 45ème Parallèle Tel.. 00 33 (0)4 75 84 60 09 michelchabran. fr And also Le Bistrot des Clercs, at Valence (Drôme) 48, Grande Rue Tel.. 00 33 (0)4 75 55 55 15 Le Quai, at Tain l'Hermitage (Drôme) 17 Rue Joseph Péala Tel.. 00 33 (0)4 75 07 05 90 Stay « Balade Gourmande au pays de la Syrah » (Gourmet tour in the Syrah countryside) 480 € for two in a double room (280 € for a single person in a single room) This service includes one night + breakfast, lunch in the bar and gastronomic dinner in the Pont de l'Isère restaurant with aperitif, wine, mineral water and coffee with each meal.

These stylish hats are perfect for the occasion and will serve as a great reminder of the unique and memorable experience that guests had at your cooking event. Our chefs toques are white with our signature Parties That Cook logo embroidered in purple and green.

We are a manufacturer for Non-Woven Chef Hat Paper Chef Hat for more than 18 years in Malaysia and we are also a paper disposable supply. We also import paper doilies and hold various agencies. Our clients are from Hotels, Restaurants, Clubs, Recreation Centres, Food Services, Buildings, Factories, Industries, Institutions, Beauty Health Saloons, Cake Houses, Wholesalers Retailers.

Today, majority of the chef hat and paper doilies are supplied by us in Malaysia. The trust and confidence expressed by our long term established customers spoke-off themselves. The reliability is not built overnight but through the number of years we established. We have clients even from islands, resorts and small towns both West and East Malaysia where transport is a problem. We can bring door-step delivery to you.

Vittoria Coffee Restaurant of the Year Quay All-Clad Chef of the Year Justin North at Becasse Best New Restaurant Berowra Waters Inn Best Regional Restaurant Rock (Pokolbin) The Sydney Morning Herald Award for Professional Excellence Rob Hirst and the late Judy Hirst of Fine Wine Partners Silver Service Award Lucio Galletto of Lucios Sommeliers of the Year Stuart Halliday and Jerry Jones of Tetsuyas Wine List of the Year Aria Regional Wine List of the Year Rubicon (Canberra) The Josephine Pignolet Best Young Chef James Parry, Oscillate Wildly The Vittoria Legend Award Maurice Terzini of Icebergs Dining Room and Bar

Two hats Darleys (Katoomba), Fins (South Kingscliff), Rock (Pokolbin), Vulcans (Blackheath) One hat Artespresso (Canberra), Bamboo (Casuarina Beach), Bells at Killcare (Killcare), Caveau (Wollongong), Courgette (Canberra), Eschalot (Berrima), Katers (Sutton Forest), Lochiel House (Kurrajong Heights), Neila (Cowra), No. 2 Oak Street (Bellingen), The Old George Dragon (East Maitland), Ottoman Cuisine (Canberra), Pacific Dining Room (Byron Bay), Restaurant II (Newcastle), Restaurant Como (Blaxland), The School House (Orange), Tonic (Millthorpe), Zest Restaurant (Nelson Bay)

Not too many years ago, pork was given a bad rap. Pork was thought of as a meat containing a lot of fat and calories. Pork has become leaner over the past few years. A study released by the U. S. Department of Agriculture in 2006 revealed that six common cuts of fresh pork are leaner today than they were 15 years ago. In addition, lean pork is a great source of protein, several B vitamins, potassium and zinc. So don't shy away from those pork chops! The Pork & Sweet Potato Stir Fry recipe is a quick and easy dinner that my family raved over. You can add more red pepper if you want this dish to have more zing. Spicy Peanut Pork has an oriental flavor and you can adjust the heat by adding more or less red pepper. For a slightly different taste, try the slow cooker smothered pork chops. And a bit of trivia. Did you know that legend has it that four boys would tie a side of hog to each of their snowshoes and skate around a giant pancake griddle to keep it greased while seven other men flipped flapjacks for Paul Bunyan's breakfast? Happy eating! Slow Cooked Smothered Pork Chops Adapted from Cook's Country Magazine 6 slices bacon 6 bone-in blade cut pork chops, about 3/4-inch thick Salt and pepper 3 yellow onions, halved and sliced into 1/2-inch half moon slices 1 teaspoon plus 1 tablespoon light brown sugar 1/4 cup plus 2 tablespoons water 3 garlic cloves, minced 2 teaspoons thyme 3 cups chicken broth 1 tablespoon soy sauce 2 bay leaves 1 tablespoon cornstarch 1 tablespoon cider vinegar 1 tablespoon minced fresh parsley (if desired) 1. Fry bacon in large skillet over medium heat until browned. Transfer bacon to paper towels, leaving fat in pan. Refrigerate bacon. You need about 2 tablespoons fat. If your bacon was lean and you do not have that much fat, add olive or canola oil until you have 2 tablespoons. 2. Heat fat over high heat until smoking. Pat pork chops dry with paper towels and sprinkle with salt and pepper. Cook three chops at a time until golden brown on each side (about 3 minutes per side). Transfer chops to slow cooker. 3. Pour off all but 1 teaspoon fat from skillet. Add onions, 1 teaspoon brown sugar, 1/4 teaspoon salt and 1/4 cup water to skillet. Using a wooden spoon, scrape browned bits from pan bottom and cook over medium-high heat until onions are soft, about 6 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer. Pour onion mixture over chops in slow cooker. 4. Add broth, soy sauce and remaining 1 tablespoon brown sugar to skillet and bring to a boil. Add bay leaves. Pour mixture over onions in slow cooker. 5. Cook on low until pork is very tender, about 8 hours. (If you don't have all day you can cook on a higher temperature.) 6. Transfer chops to a serving platter. The chops will be tender and delicious. Take bacon out of refrigerator and warm slightly in a pan. Crumble and set aside for use with next step or you can sprinkle the bacon and parsley over the chops if you do not want to go to the trouble of making the gravy. 7. This step is optional, but if you want gravy follow these steps. First discard the bay leaves. Pour liquid through mesh strainer into saucepan. Transfer solids to blender and add 1 cup of the liquid and blend until smooth. Stir back into remaining liquid in saucepan. Mix cornstarch with 2 tablespoons water in small bowl and thoroughly blend. Stir into sauce. Cook over medium heat until thickened, about 8 minutes. Add vinegar, season with salt and pepper, pour over chops. Then sprinkle bacon and parsley over the top. The gravy is a bit more work, but it is really good! Spicy Peanut Pork 4 boneless pork loin chops, 3/4 inch thick and well trimmed 1/4 teaspoon black pepper 1/2 teaspoon salt 1 tablespoon olive oil 4 medium green onions cut into 1-inch diagonal slices, white and green parts 8 ounces snow peas, strings removed 1 tablespoon minced, peeled fresh ginger (or you can use 1 tablespoon jarred ginger) 3 garlic cloves, crushed with garlic press or finely chopped 1/4 cup creamy peanut butter 1 tablespoon sugar 1 tablespoon soy sauce 1/8 teaspoon ground red pepper (cayenne). use more if you want more zing, but be careful! 1. Rinse pork chops and pat dry with paper towels. Sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. 2. Add olive oil to a nonstick 12-inch skillet and heat over medium-high heat until hot. Add pork chops and cook 4 minutes. turn pork over and cook 3 to 4 minutes longer until lightly browned on the outside and still slightly pink on the inside. Transfer pork chops to a plate and cover with foil to keep warm. 3. In same skillet add green onions, snow peas and 1/4 teaspoon salt and cook over medium heat 4 minutes, stirring frequently. Stir in ginger and garlic. cook 1 minute. Return pork to skillet. 4. In a small bowl combine peanut butter, soy sauce, sugar, ground red pepper and 1/4 cup water until well blended. 5. Pour peanut butter mixture into the skillet with the pork chops and vegetables. Heat to boiling over medium high heat. Reduce heat to low and simmer 1 minute. 6. If desired, serve over rice. Pork and Sweet Potato Stir Fry Makes 4 servings Serve over rice if you desire 2 tablespoons soy sauce (use reduced sodium soy sauce if you like less salt) 1 tablespoon ketchup 1 tablespoon rice vinegar 1 teaspoon cornstarch 1/4 teaspoon red pepper flakes (add more if you like a little more heat) 2 tablespoons olive oil 1 pound thin, boneless pork chops cut into 1/4-inch thick slices 1/8 teaspoon salt 1 1/2 pounds sweet potatoes (about 2 large), peeled and sliced into 1/4-inch strips 2 green peppers, cored, seeded and cut into 1/2-inch thick strips Serve over rice if you desire 1. In a mixing bowl, combine broth, soy sauce, ketchup, vinegar, cornstarch and red pepper flakes until smooth. Set aside. 2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add pork and stir fry for 2 minutes. Season with salt. Remove to plate and tent with aluminum foil to keep warm. 3. Add remaining 1 tablespoon olive oil to skillet, saut� sweet potatoes and peppers over medium heat for 8 minutes. Add 1 cup water and simmer, covered over medium-low heat for approximately 6 minutes until sweet potato is tender, stirring occasionally. (Check occasionally. If you like your vegetables a little crisper, don't cook quite as long.) 4. If there is a lot of water still remaining after the sweet potato is tender, drain off the water. 5. Stir in the broth mixture and cooked pork and bring to a boil. Reduce heat and simmer for approximately 1 minute until the sauce is thickened and meat is heated through.

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Express your FANHOOD while grilling! The apron & chef's hat both come in twill blend and feature the full color logo of your favorite NFL team. The chef's hat features adjustable Velcro on the back to insure a comfortable fit. A perfect gift for tailgating or backyard grilling!

A toque blanche (French for "white hat"), often shortened to toque, is a tall, round, pleated, starched white hat worn by chefs. The many folds on a toque blanche are believed to signify the many ways that an egg can be cooked

Many toques have exactly 100 pleats. The toque most likely originated as the result of the gradual evolution of head coverings worn by cooks throughout the centuries. Their roots are sometimes traced to the casque a meche (stocking cap) worn by 18th-century French chefs. The colour of the casque a meche denoted the rank of the wearer. Boucher, the personal chef of the French statesman Talleyrand, was the first to insist on white toques for sanitary reasons. The modern toque is popularly believed to have originated with the famous French chefs Marie-Antoine Carême and Auguste Escoffier.

The Nestlé Golden Chef's Hat Award is the longest running chef’s competition in Australia and the only national competition of its kind dedicated to the development of junior and apprentice chefs. Nestlé Food Services has been involved in the Golden Chef's Hat Award since 1966 and has been solely sponsoring the event for the last 18 years in an effort to assist the industry by giving young chefs an opportunity to showcase their skills and become recognised. Each year the program awards two apprentices (under the age of 23) the opportunity to further their career development through overseas training. Past winners have been awarded prize trips including a trip to Thailand, experiencing authentic Thai cooking and ingredients, accompanying the National Team to Germany for the World Culinary Olympics and a trip to Dublin, Ireland to attend the World Association of Cooks conference. Vanessa Matteus from Melbourne’s Fenix Restaurant and Paul Gajewski from Vue de Monde in Victoria (pictured) took out the 2006 coveted prize for culinary excellence with their entree of cold-pressed terrine of confit duck leg, main course of slow roasted prok rump with tea smoked Balmain bugs and dessert of apple tarte tartin with frozen pear jelly and apple crisps. As part of their prize, they will be heading to Sun City, South Africa to attend the One World Culinary Competition. The award aims to discover the next generation of great Australian chefs and contribute to Australia's sound reputation for cuisine, innovation and excellence. For more information on how you can be involved in 2009 click here to start your journey into the Culinary world.

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I was running out of time, and i have lots of things i need 2 do. Cos I'm moving onto High school. But i hope to make more videos after Christmas.

Continental paper chef hat - 23.5 cm high. The famous chef hat made of paper and can be adjusted in size. The chefhat is very comfortable to wear. Minimum order of 10 pieces

The Bonnet is a great hat for women with super-short to long and full heads of hair. With its versatility and use of soft breathable fabrics, the Bonnet is also ideal for patients undergoing chemotheraphy. It's cute style also makes this a great hat for lunchroom workers, chefs or anyone wearing a hat.

This is the same as the Executive Scrub Hat, just some of the more common choices for men. The hats in thiscategory are also still in the Executive Scrub Hats category.

Apron & chef's hat both come in twill blend and feature the full color logo of your favorite NFL team.

Denver Broncos, Detroit Lions, Green Bay Packers, Houston Texans, Indianapolis Colts, Jacksonville Jaguars, Kansas City Chiefs, Miami Dolphins, Minnesota Vikings, New England Patriots, New Orleans Saints, New York Giants, New York Jets, Oakland Raiders, Philadelphia Eagles, Pittsburgh Steelers, San Diego Chargers, San Francisco 49ers, Seattle Seahawks, St. Louis Rams, Tampa Bay Buccaneers, Tennessee Titans, Washington Redskins

That he will be a candidate for the District 18 Metro Council seat being vacated by Keith Durbin. Durbin, a first-term Council member, announced Tuesday that he is resigning his seat to become Metros new chief information officer Jan. 5. He previously served as an IT analyst at HCA. Asked about the reasons for his candidacy, Rayburn said, I have resided in this district for the majority of my 37 years in Nashville and have worked with Stewart Clifton and Ginger Hausser to promote smart growth development policies for Vanderbilt, Belmont and the surrounding communities. I want to give back to a community that has given me great opportunities. Prior to entering the restaurant business, Rayburn was a longtime Democratic operative, working as a legislative aide for the Democratic caucus in the state senate and on numerous campaigns at the state, local, and federal levels. More recently, Rayburn has served on former Mayor Bill Purcells Music City Center Task Force and various chamber of commerce boards. He presently sits on the board of Nashville State Community College. Other possible candidates for the seat are attorneys Allen Woods, Ross Pepper and Maria Salas. Pepper is the husband of former Metro Council member Ginger Hausser.

Halloween Costume Rentals and MascotsSpecialty Retailer in New York City! Adult and Children Costumes! Gothic Clothing Gothic Shoes and apparel in the hard of Manhattan! Halloween Costume News! Read our Blog! Halloween Costume Blog! Exciting New York Citys news about Masquerade Partys, New Arrivals and more..

300 Deluxe King Leonidas Headpiece, Airplane Pilot Hat, Aviator Hat Brown Adult, Betsy Ross Mop Hat Adult - Early American Classics Birthday Cake Hat, Cat in the Hat- Velvet Hat New, Chef Hat and Apron Set, Collapsible Black Top Hat

300- Deluxe King Leonidas Headpiece -- $49.99 -- The Deluxe King Leonidas Headpiece is the best of the best. This helmet is gold in color and has a black crest. This is an officially licensed 300 product. View Size Chart! Buy Now Airplane Pilot Hat -- $8.99 -- Every man wants the chance to be the captain of a plane. The idea of flying high above everyone else is so appealing that he might just don this hat on any old day. Hey, at least the army green looks nice with his eyes! Just make sure no one mistakes him for a real pilot. Blue pilot hat with attached silver wings accent. View Size Chart! Buy Now Avaiator Hat Brown Adult -- $16.99 -- Amelia Earheardt would be proud of this sassy aviator hat. Made in the style of the old time flyers, this suede headpiece will take you up, up and away! Includes a brown suede aviator hat. Goggles are not included. One-size fits most adults. 55% Cotton/45% Polyester. View Size Chart! 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The best "Chef Torch" made now with 4 ceramic ramikens! We have tested them all and this torch scored the highest for every tested category. It has a built in automatic ignition and adjustable flame tip. Simply pull the trigger and it fires up. There is an on/off switch and it stands up for safety and storage. It weighs less than 8 ounces and easily fills from the bottom with any butane refill. Once filled with butane this torch will run for over 1 hour! Chef Notes. This chrome beauty is made by Messermeister. Many Chefs prefer it over the others for the extended flame tip. The torch is very comfortable to hold and easy to use. This torch is perfect for Creme Brulee, Baked Alaska, Meringue Pies, Melting Cheese and browning many foods. We use it on triple vanilla Creme Brulee, sprinkle on top, then sugar, brown with your torch! Click Here for the best Vanilla! It also has many other uses, crafts, electronics, soldering, plumbers, etc. Operating temperature up to 2800 degrees F. (our butane is the hottest burning available.)Uses a standard butane canister

One of the best "Chef Torches" made! Precision flame for detailed application or use. Adjustable flame control knob for ease in switching between different applications. Instant on trigger start for easy lighting. Lock button keeps torch lit for finger free use! Chef Notes. This torch is very comfortable to hold and easy to use. This torch is perfect for Creme Brulee (recipe is above), Baked Alaska, Meringue Pies, Melting Cheese and browning many foods. We use it on Triple Vanilla Creme Brulee, sprinkle on top, then sugar, brown with your torch! Click Here for the best Vanilla! It also has many other uses, crafts, electronics, soldering, plumbers, etc. Operating temperature up to 2800 degrees F. Uses a standard butane canister (one can included).The butane cartridge will last for many refills. Replacement torch butane fuel cartridges are available for $5.95 each! Our butane burns hotter than any other made. Mini Torch Butane Refills are $5.95

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One of the best "Chef Torches" made! We have tested them all and this torch scored very high in every category. It has a built in automatic ignition and adjustable flame tip, it works at every possible angle. Simply pull the trigger and it fires up. You do not need to hold the button this torch will burn for up to 7 hours on the supplied butane canister. There's an adjustable + - dial on the back to control the flame from tiny to 9 in. long! The tip is solid stainless steel and brass. Max. output is 2950 degree F. This torch stands up for safety and storage. Chef Notes. The torch is very comfortable to hold and easy to use. This torch is perfect for Creme Brulee, Baked Alaska, Meringue Pies, Melting Cheese and browning many foods. We use it on triple vanilla Creme Brulee, sprinkle on top, then sugar, brown with your torch! Click Here for the best Vanilla! It also has many other uses, crafts, electronics, soldering, plumbers, etc. Uses a standard butane canister (one butane included). Product # CDCBCT2CASSETTETORCHRetail $59.95 and upOn Sale $45.00 Torch Butane Refills for this torch are below!

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LAS VEGAS -- The majority of presentations at this year's Black Hat security conference here go down quite simply. A researcher takes the stage, talks about an attack vector and then proceeds to demonstrate how he or she can attack the target. At least one security research group is trying to spice it up this year by taking a page from the Food Network's cookbook. Literally. Source code analysis vendor Fortify Software will be running a session modeled after the popular Iron Chef program that airs on the Food Network. In the Iron Chef show an iron chef is pitted against another chef in a timed challenge using a mystery ingredient that is revealed at the beginning of the show. A panel of judges decides at the end whose cuisine reigns supreme in the kitchen stadium. Jacob West, security research group manager at Fortify, explained that the Iron Chef Black Hat will emulate the TV show as closely as possible without involving flour or oil or any of the things you cook with. "We pick a piece of software that will resonate with people but isn't 10 million lines of code so we can get through in the course of the talk," West explained to internetnews. com. "The contestants don't know anything about it in advance. They have a computer and a sous chef, so to speak, and they will get access to the code at the same time the audience does and then everyone starts looking for bugs." The only constraint that Fortify has revealed to the contestants is that the piece of software that will be "cooked" will be a Java Web application. The application chosen will not be a deliberately vulnerable version of the target software, either. West also was quick to note that he doesn't expect the contestants to only use source code analysis tools sold by Fortify. He expects that home brew scripts will be used, as well. In addition to the iron chefs that will battle it out on stage, West is hoping for a high degree of audience participation, as well. The audience will be given a USB drive with the same materials and source code that the iron chefs get. They will then be able to try and find bugs, too. The audience member that finds what the judges deem to be the most interesting bug will be declared the audience winner.

The judges themselves will not be Fortify employees, but they will be selected in advance by Fortify. West explained that the Iron Chef contestants will be ranked on originality, impact against the software and by impressing two of the three judges. Simply attacking the Java or operating system layer won't be enough to win either. West classified those types of attacks as being not interesting for the Iron Chef competition as they are testing the ability to hack application software. West expects the event to be controlled chaos and a real pressure cooker. "Taking code from scenario to report in 50 minutes is not a scenario you typically would ever do," West said. Unfortunately for West, the Iron Chef Black Hat presentation occurs at what may well be the worst possible time slot of the conference. Not only is it the last time slot on the last day of the Black Hat briefings, but it is also going up against what is likely the most widely anticipated session of the entire event. the iPhone vulnerability disclosure. West himself admitted jokingly that he was likely to duck out of his own session to check out at least part of the iPhone session.

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The 6 House Pub, just three minutes south on Route 7 next to the 1896 House, is legend amongst old Williams alum for the place to be to hang out. Re-opened this past July of 2005, the 6 House offers a very simple menu of sandwiches, salads, pasta, and burgers for your dining pleasure. The burgers are just plain awesome, probably the best in town, and the wings are almost (but not quite) on a level comparable to Ye Olde Forge, but much closer to town. The beer selection, while not nearly as expansive as the Forge's, is still decent in its own respect. Perhaps the greatest trait of the 6 House is that it is close to campus and just a great place to hang out with a quaint bar area (including a big screen and 6 tvs) and very pleasant dining room with fire place and outdoor terrace with fire pit. The prices are also very fair for the amount of food you get. Try it some time, you won't be disappointed. Especially if you get the warm brownie sundae. 910 Cold Spring Rd Williamstown, MA (413) us.

A cheap alternative to Subway, Angelina's is located in Colonial Plaza just next to Desperado's. The hoagies are generally quite good, and there are far more options than you find in Subway. Angelina's is best known for its daily and weekly specials, when prices are even lower. It generally varies from day to day, but of particular interest is the 8" original sub (bologna, genoa salami, provolone) for $2.29 every Sunday. 240 Main St. Williamstown, MA (413) us.

If you're passing through Amherst to watch the Ephs defeat the dirty 'herst, do yourself a favor and stop in here for some of the BEST pizza in Western Massachusetts. They offer big portions (by the slice) and a huge and interesting variety of toppings. According to Dennis the security officer, the guy who runs it is a millionaire. Just from selling pizza by the slice in a college town. The spicy chicken blue cheese and the sicillian pizzas come highly reccomended. Definitely worth the drive. 31 N. Pleasant St Amherst, MA (413) us. Website

Located on the Mass MoCA campus, this swanky restaurant is owned by the same people who run Mezze. The food is good, if a bit pricey. Its funky atmosphere, interesting menu, and quality food make it a nice change of pace from time to time, for dates, special occasions, or just a burning desire for something different, but with a rather small selection of main dishes, it's difficult to go there frequently without getting bored. 1111 MASS MoCA Way Building #11, North Adams, MA us.

Great and Cheap Diner, with a laid back, homey atmosphere. For 10 dollars a person you can get a feast - for 5 a solid meal. I recommend their homefries, reuben, country fried steak (the gravy has sausage in it and is a meal in itself), and peach and walnut waffles. For Sunday brunch you can't beat it - though you may have to wait a few minutes to get a table, the service is quick and the apple-cinnamon french toast is well worth it. 905 Simonds Rd., Rt. 7 north Williamstown, MA (413) us.

Mediocre, extremely greasy Chinese food, but it's fairly cheap and the portions are huge. The "party room" in the back lefthand corner of Chopsticks is the scene of many sake-bombing experiences. Frosh Revue and the Men's Golf Team are frequent partakers of the messiest fun that can be had in the beaded, soundproofed area. Make sure to ask for Sharon as a waitress, who may bang the table with you, or at least bring her cute daughter out to watch. A word of warning. when they tell you how long to wait for delivery, double it. It usually takes them about an hour and a half to deliver, so ORDER EARLY!!! 412 Main St Williamstown, MA (413) us.

Constantine, the proprietor, is a minor Route 2 celebrity. This pushy flirt almost invariably concludes his phone exchanges with "OK, I take care of you" in a Greek immigrant accent. Anyway, the pizza is pretty good and not too pricey, although not many people swear by the crust. The calzones aren't bad, either. Colonial's delivers to Williams, and closes at 1am on weekdays and 2am on the weekend. Why do they still answer the phone when they're closed? They bring your hopes up, then crush them. Possibly the best late night drunk food in town. Beware the famous Colonial Hangover. The chicken parm calzone with blue cheese is real good. 234 Main St. Williamstown, MA us. (413) us. map

The newest offering in off-campus dining, Coyote Flaco is a short drive away on Route 7 South, not far from Sheep Hill. Upon entering, you'll immediately encounter the congenial hostess who will take you to your table. She'll hand you the drinks menu, which is an impressive collection of different kinds of margaritas. They have over 50 kinds of Tequila, ranging from the house brand to the likes of Cuervo Reserva de la Familia. make sure to bring a designated driver along in order to enjoy some tasty drinks. Although the sign outside reads that the restaurant offers "Mexican and Spain cuisine", there is sadly only one Iberian offering--the Paella Valenciana. If you sit really still while you're reading the menu, you might notice the Mariache music playing in the background at about 4 decibels. This is really a New England restaurant with a Mexican veneer as thin as their salsa. Burritos, nachos, and fajitas are described in an illegible "fancy script" font, and the food will almost certainly disappoint your "Mex-pectations". It's tasty, to be sure, but the average spiciness level is somewhere between Gerber and Baked Potato. And the portions will make you thank God for dinner points. For example, the "Deluxe Nachos" consists of exactly four circular nachos, neatly arranged in a square. I wish I were kidding. The only thing Mexican about the experience is the speed of service, which makes the 1914 Library seem like Wal-Mart. There was approximately a one-year interval between when we were seated and when we placed our orders. The waitstaff is generally helpful, and both the manager and the hostess will periodically check on you to make sure that you are enjoying your petite, well-mannered, New England meal. I have to disagree with the previous post. The service at Coyote Flaco was wonderful, other than the fact that they brought us a full pitcher of margaritas instead of the half-pitcher that we ordered. They were prompt, the food was delicious, the margaritas were tasty, and the sweet, guitar-playing man walked around and played a little something at each table, in addition to chatting with everyone around. Agreed. While not incredibly authentic it is certainly delicious. The portions were satisfying, the service was great and prompt on a busy night, and you can always ask them to spice it up I absolutely agree that Coyote Flaco is excellent. It isn't the MOST authentic Mexican food, but I will defend that it has the most authentic Enchiladas Suizas I have ever had North of Austin, Texas. I think of it as the best food in Williamstown, certainly. I also agree with the positive reviews. Though the food may not be true Mexican cuisine, it is very tasty in an upscale New England college town sort of way. The service is excellent because, unlike many places in Williamstown, the waiters/waitresses seem to realize that your business actually supplies their paycheck. If you're torn between here and Desparados, Coyote Flaco is the clear winner. The Smith and Brown families are OBSESSED with this place. 505 Cold Spring Rd. Williamstown, MA (413) us.

Located in Colonial Plaza, probably just too far to walk (though you can certainly do that if you want to). It looks kind of like a hole in the wall, but Tex-Mex makes for a nice change from the Spring Street restaurants. Pretty standard American fast food type tex-mex fare-- Nothing too well seasoned or too savory. Frankly, the food is downright mediocre. Just a basic alternative to wrap night. It's pretty easy to get served alcohol here, perhaps easiest at the Desperados in North Adams. If you show your driver's license, they'll give you a free dinner on your birthday. Colonial Shopping Plaza, Route 2 Williamstown, MA (413) us.

Some call it the best dining within an hour's drive of campus. For a full four course meal -- and you'll be wanting it -- expect $30 per person (cash or check only), including soup, appetizer, entree, and complimentary salad and bread. Don't bother with dessert -- it is not as special as the other courses, and you won't have room (but if you do, ask for the Nun's Cheesecake. Every time I go, they're out of it). This small Italian restaurant is run out of what seems to be a small house by the side of the road in Pittsfield, about a 45 minute drive from campus. Reservations are recommended, and do not blow one off without calling them, or come significantly late, as you may be blacklisted. Show up, and the service here is unsurpassed, an absolute joy. The cook, Tom, may serve you personally, lay a meaty hand on your shoulder and chat with you, and occassionally brings Williams students free appetizers. They love us there. Everything is made fresh to order and freshly acquired that morning. No one I've eaten with has ever had one single complaint. The salad is a mix of fresh everything-you-can-imagine yet perfectly harmonious to the taste, delighting even to non-salad enthusiasts (eg, me). The spicy tomato corn soup is a balance of light spice and bold tomato flavor that will astonish you with its subtle perfection -- go for the full bowl, you'll be wanting it. Hot bread is brought out constantly (though you may have to remind the cute waitress if you don't fear filling up on it) and is warm, chewy, and thick. For an appetizer, be sure to get the goat cheese "chevre-deux," though some favor the fried onion with a little salt. I won't even speak about entrees. You can't go wrong. Though this is not a vegetarian restaurant, most meals happen to be meatless, so this place is very friendly to eaters of that ilk. Be sure to listen to the specials before deciding, as there is always something to make you want to change your mind. Tips.

A small, cozy bistro right near Mass MOCA. Excellent appetizers (especially the crab cake with a light wasabi sauce) and pretty nice desserts (the chocolate cake with raspberry hits the spot), but the entrees themselves were on the weak side. Reservations recommended. Website. 24 Marshall St. North Adams, MA (413) us.

The professors' Subway -- twice the quality at twice the price. In this author's opinion, not really practical for students unless you are getting treated by a prof. Think yuppie. Light and interesting sandwich options that will meet a standard appetite, but you pay for it. Bidding starts at ~$7.50. Tasty, with freshest ingredients of all local sandwich shops. If Subway's not good enough, better you stop walking at Pappa Charlie's. If you want that touch of class with the meal, hit up their juice bar downstairs. 60 Spring St. Williamstown, MA (413) us.

Located on the west side of Water Street between Latham and Meacham, Hobson's Choice offers excellent "American cuisine and seafood" for moderate prices. It features a make-your-own-salad bar, and the cozy atmosphere is highlighted by lots of those little hand-crafted puzles where you have to get a metal ring off some convoluted intertwining of other metal rings and triangles and bars. You know the sort. I highly recommend the Cajun blackened swordfish/tuna. On the other hand, other people find the prices exorbitantly high for either small portions or mediocre food. It used to be better, now it's a pretentious, overpriced restaurant with nothing special. Not to be confused with Hobson's Choice in Williamstown, Victoria, Australia. You may also be interested to know the origin of the phrase (a "hobson's choice" is a supposed choice where there is really no choice at all. presumably, in this context the implication is that one has no choice but to eat at the restaurant, since the food is so good). 159 Water Street Williamstown, MA 01267 (413) us.

Simply the best pizza you are likely to find anywhere in Western Massachusetts (assuming you have a rare audiovisual disorder that somehow places Little Anthony's tantalizingly beyond your field of perception / you are not from New York). Somewhat expensive ($20 for a large pie), no side dishes, they often don't deliver, and they close too early. However, the pizza makes it all worthwhile. The crust beats Colonial's any day. Get adventurous. try the pizza with pesto (instead of tomato sauce) and shrimp, or try eggplant as a topping. Of the people I know, about half prefer Colonials to Hot Tomatoes and vice versa. One of its criticisms is its sweet and chunky tomato sauce which they use a good deal of. But for others, the sauce is one of the highlights of Hot Tomatoes pizza. Located at the intersection of Latham St. and Water St., near the Water Street Grill. Just start walking south on Water St. at the bookstore, and the smell of fresh pizza will guide you. 100 Water St., Route 43 Williamstown, MA (413) us.

Isabella's serves up convenient, tasty, slightly upscale Italian food just minutes from campus. Located in front of Stop'n'Shop, this restaurant can seem a little pricey, but the solidly delicious food (with salad and yummy bread included) is worth it. The best bet for students is a mix'n'match pasta menu where you choose from a variety of pastas, sauces, and toppings. An even better bet is to go on Tuesdays, when your student ID will get you 10% off. The portions are large, generally enough for lunch the next day. Service is generally found to be attentive and fast, but some have found it disappointing. Consensus is that it's no Elizabeth's, but at slightly cheaper and much closer it might not have to be to be worth visiting. You may miss the clam sauce linguini, but a variety of other sauces and the calamari and spinach-stuffed eggplant are recommended in lieu. The food isn't bad, but in this poster's opinion, not worth the price. Not enough variety on the menu, and the food was distinctly average. The service was good and the atmosphere was nice, but in the future I'd stay home and make my own pasta, since with an online recipe and about 30 minutes I'm sure I could come up with something more interesting. Affordable wine is served, once in some months, the restaurant has a wine and food-tasting event -- call for dates and rates. 896 State Rd. (Rt. 2) North Adams, MA 01247 (413) us.

What a place. Located at 12 Eagle Street in North Adams, this hot dog stand is famous among locals for its chili cheese fries and 95 cent hot dogs and "hamburgs" (as they're called in North Adams). All items on the menu are cheap and delicious. Probably the best choice for lunch or dinner in North Adams, especially when you're in the mood for something greasy and delicious. Jack's can't be beat, especially because Chef Mike, the infamous carrot-topped chef, has an impeccable memory and remembers exactly what each of the regular clientele eats. Be wary of the time however, as Mike's prima donna personality increasingly becomes an issue as it nears closing time and the hot North Adams's party scene (where he is a huge player). The best way to go for dinner is one chili cheese dog, two double bacon "cheeseburgs", and an order of chili cheese fries. Open since 1917. They do deliver to Williamstown, but it's probably best to get your food fresh. No credit cards accepted--cash only. Grease covers everything. it may not look like the most hygienic place, but the food sure is tasty. 12 Eagle St. North Adams, MA (413) us.

An Asian-fusion restaurant that is better than both Thai Garden and Chopsticks (in my opinion). Jae's Inn is also pricier than Thai Garden. Their pad thai is especially amazing if you prefer your pad thai an Americanized, sugar-filled glob. The sushi is divine as well. Now closer to campus, check out Sushi Tuesday's where all of the sushi is cheap. Per their website (7/4/08), it's "closed until further notice." Evidently the restaurant will be moving to the North Adam's Jae's Inn, which didn't really serve as a restaurant before. I don't know when it'll open in that capacity, though. 1111 South State Street North Adams, MA (413) us.

Lickety Split is great for ice cream, of course, but also serves a nice quiche and salad lunch (among other things) during the academic year. Lickety Split also has the worst service EVER. Expect to be rushed and to be treated rudely. Speak in extremely simple and explicit language when ordering, or the ice-cream girl will roll her eyes at you when she gets your order wrong. 69 Spring Street Williamstown, MA (413) us.

This cosy yet refined French restaurant 15 minutes down Route 7 has been around for 30 years. It used to be the only game in town when it came to fine dining, but its star shines less brightly now with so many more options close to Williamstown. That said, it remains a favorite for special occasions, such as graduation. Unlike its newer rivals, the Mill on the Floss knows what it does best - French country cooking - and has a well-trained staff and a consistently good menu. Good wine, too. Disagree. I've only been there once, but I would never go again. They charred my steak--which I requested rare--twice. the third time they brought it out I thought it wasn't worthwhile to complain again. Everything else was pretty bad too, and decidedly bland. If you want mediocre, overpriced food, Mezze is a better bet. it's both less expensive and tastier. 342 Route 7 New Ashford, MA (413) us.

Located on the corner of Main St. and Eagle St. in North Adams. For those who are looking for a quality pizza at a good price, Moulton's can't be beat—Hot Tomatoes is pretty good (depending on who you ask of course, opinion on campus is split on their chunky tomato sauce), but it's more of an "occasion" pizza because of the prices, and Colonial's is falling behind the times, as anything above a cheese pizza is not worth what they charge (and don't be fooled, the prices on their takeout menu are outdated). A large 16" cheese will run you $8.50 (that's right, $ us. it says $9.50 on their menu, but just mention the #5 coupon when you call in the order). They've got plenty more of the usual fare on the menu, but the pizza alone is definitely the roundtrip into NA (or the $1 charge for delivery + tip.be sure to plan ahead, it can take them a while to get your pizza up to campus). Good pizza, competitively priced, delivers to campus ($1 charge, but no minimum order), accepts Visa and MasterCard, and a menu with a whole set of coupons every time you get food from them (even though you don't even need to give them the coupon). Hours. Mon-Thu (11am-10pm), Fri-Sat (11am-11pm), Sun (12-10pm), Here's their website with the complete menu. 117 Main Street North Adams, MA (413) us. (413) us. (413) us.

Tastier than Subway, but also slightly more expensive. They make all sorts of deliciously overstuffed sandwiches named after celebrities. Mad crowded at lunch, and whenever any parents are in town - call ahead to place an order to avoid waiting in line! Try the Richard Chamberlain for the delicious turkey/cranberry sauce you've always known belonged together on a sandwich. Freaking delicious-- can't go wrong. This poster thinks the Mighty Mathias is hands-down the best sandwich on the menu. Crunchy panini-grilled bread, melty cheese, delicious insides. Yum yum. Eat it hot! (But be warned, it takes a few minutes extra because it's grilled.) If you can't find something on the (very extensive!) menu, there's always the Politician. the ingredients change with the customer's whim. tell them what you want and they'll give it to you, prepared on a cost plus basis only - they'll tell you the projected price in advance, but beware of over-runs! It can be eaten out of both sides of your mouth. Also it doesn't hurt that the owners are wicked awesome and they have cute girls working there..) 28 Spring St. Williamstown, MA (413) us.

BURNED DOWN A friendly and unpretentious pub located behind Subway. Make friends with the staff, and you will get great service. Don't go there to act like a drunken jackass - Williams students have a bad reputation at this place and other bars or pubs in town. This author's favorite place to grab a leisurely Sunday lunch. Burgers and wings are cheaper than at the Red Herring or the Water Street Grill. A hearty meal of a burger (try the tangler) and fries with a good cold draught beer (try the local Berkshire Brewing Company beers on tap) can be had for less than $15 - beats Subway "sandwiches" or dining hall "brunch" on those lazy weekend afternoons. [Link to Website] 8 Bank Street Williamstown MA 01247 (413) us. Fax. (413) us.

Located on Spring Street, below Images Cinema (turn left and go downstairs before entering the cinema). Good beers on tap and a few hearty entrees and snacks. Decent wings, and probably the best place in town for burgers. Best to avoid on Friday and Saturday nights when you will be lucky if the bartender even acknowledges your existence in the crowd. Or. best to attend on Friday or Saturday nights, when you won't be the only person there. WARNING. DO NOT TRUST your credit card to the bartender by opening a tab. They have "lost" credit cards in the past, offering no compensation. Also, go on Sunday and/or Monday nights when Dennis is bartending. Ask for a Lavelle. It's pretty much the best drink out there. Be sure to ask for the specials. The food is great, and Mark usually makes some amazing entrees outside of the norm. He used to be a chef for the Taconic Restaurant. You might get things like Shrimp Scampi over Angel Hair, Chicken Cordon Bleu, Chicken Oscar and a few others. Some of their main entrees include the Sesame Chicken Salad, Quesadillas, Pasta Primavera, Thai Wings, and of course, fantastic burgers/fries. The prices are more than reasonable for the quality of the food and the atmosphere is very laid-back. Watch tv while you eat at the bar, sit outside if it's a nice night, or eat in the dining area. Definitely go to the Herring for dinner sometime. You won't be disappointed. On a related note, don't ever go there with a fake i. d. that has the smallest chance of being taken away. Or for that matter, don't ever go with a real id either. The Red Herring has a twitch that compulsively takes people's i. d.s away (fake or not). You'll cry, we'll all cry, and you'll still be i. d.less. 46 Spring St. Williamstown, MA (413) us.

BURNED DOWN Semi-delicious, cheapest sandwiches in town. Ask about the discounted sandwich of the day. You will have eaten at one of these before. Ask for the special spicy sauce (it's red in colour - I don't remember its name but it's awesome). Ask for extra napkins if you get the sweet onion teriyaki sub because that sauce just goes everywhere. Closes too early though. Avoid the meatball sub. Eat the Italian BMT. Savorky turkey breast with bacon is good too. 51 Spring St. Williamstown, MA (413) us.

Spice Root is a mid sized restaraunt on Spring Street that serves Indian food. The food is as close to authentic Indian that you'll find within a pretty good radius, and tastes quite good. Modestly priced student meals are available ($11 for a sit in meal and $7 for a take away of small proportions) The Naan bread is good, as is the tandoori chicken. The chole (pronounced chho-lay) served with a student meal is excellent. Not for the hard-core Indian food fans who might be offended by the mixture of North Indian and South Indian cuisines (note that Indian restaurants in India often do the same thing), but definitely worth a try. Check out the buffet lunch for $8 -- an excellent deal any day! However, since the buffet tries to cater to everyone, it's terribly bland. Dinner dishes can be ordered extra-spicy. Actually, I HIGHLY recommend trying out the chicken jalfrezi with nan (ask them to make it spicier than usual) NOT a good idea at all if you're catering for a group. They'll basically rip you off - we got trays with ridiculously small amounts of chicken and paneer swimming in tons of gravy, and none of the regular sides like raita or chole, even though we paid according to regular menu prices. 23 Spring St Williamstown, MA (413) us.

Down Spring Street, great place for Thai food. They now serve pretty decent sushi, which is fairly pricey considering its quality. But given that we're so far from the ocean, it could certainly be worse. Branch out beyond the usual Pad Thai - try the Tempura Soba Noodles or the Massaman Curry. Or get a ton of sushi in a boat. Try the beef satay or steamed pork dumplings as an appetizer - both are great. Thai iced tea is a delicious beverage. Highly recommended. For extra authenticity, don't say "Pad Thai" with an 'a' like in 'paddy'. It's more like a cross between the 'a' in father mixed with 'putt'. Surprisingly inexpensive for lunch, and quite generous portions (at a higher price) for dinner. Biggest complaint. some of the staff can seem rude and abrupt, though this might be due to a language/culture gap. They've definitely improved their friendliness over the last three years. Ask for chilli sauce and/or peanut sauce on the side. 27 Spring St. Williamstown, MA (413) us.

A pub-restaurant with solid standard American fare at reasonable prices, within a short walk of the Odd Quad. A Forge alternative if you are short on time, or haven't made a Forge reservation on their busy nights. Beware slow service and dropped orders at the Grill, sometimes. Soup can take 45 minutes to arrive. water glasses are never refilled even if they are drained within the first 10 minutes, and the restaurant is freezing cold. Prices average $12 for a full entree, or $7 - $10 for anything on the lunch-geared "pub menu." The burger platter, at a reasonable ~$7 with all toppings included, is a favorite for a cheap quick meal for some. Other meals in between. True to expectations for this kind of restaurant, portions are hearty, but again note this is American pub fare. don't seek the flavorful or unique here. Be warned that Water Street Grill has recently suffered a change in portion sizes for the smaller.

A restaurant/tavern on Rt. 7 about 20 minutes from campus (14 if Z-Mac is driving). The wings alone are reason enough to make the trip. Also famous for its wide selection of beers and the Beer Card. sample 50 different beers within a year and you'll get an engraved pewter stein (although it may take up to 9 months before you see it as was the case for the Shokstar). Don't forget to have a designated driver! This is a classic getaway, especially for upperclassmen, but over the years it has become increasingly popular among the Williams community. A perfect night at the Forge involves several of their quality beers on tap (they normally have about 15 on tap at any time in addition to almost 300 more bottled varieties available), a cup of chili with cheese and top it off with some Dean's Original wings (the buffalo style). Contrary to popular belief, the Forge also does food other than wings, some of which is also very tasty. Try the foccaccias. On the poster above the urinal in the male bathroom you may witness ongoing communication between two 05's (Shokstar and Z-mac) who loved the place more than anything else and still return there every other weekend despite having graduated and living several hours away. The butternut squash quesadillas are really good.

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Take your outdoor grilling tools on the road in convenient style. Durable shoulder tote unfolds into 600 Denier polyester canvas adjustable apron with pockets filled with grilling spatula, fork, pair of tongs, barbeque mitt and chef's hat. Handsome grilling tools are brushed stainless steel and hardwood. Neck and shoulder straps adjust for a comfortable fit. Two pockets are sized to fit your favorite beverage and extra storage pockets accommodate sauce and seasoning bottles. Perfect for picnics, tailgate parties, beach outings, camping trips or holidays spent outdoors, the apron tote makes an all-occasion gift that will see plenty of use, barbeque after barbeque. Great for grilling at home too! Includes. 1 adjustable barbeque apron 1 stainless-steel barbeque spatula 1 stainless-steel barbeque fork 1 pair stainless-steel tongs 1 barbeque mitt 1 adjustable chef's hatProduct Features Lightweight shoulder tote conveniently unfolds into barbeque apron Designed of 600 Denier polyester canvas for optimum durability Roomy pockets hold grilling essentials. spatula, fork, pair of tongs, barbeque mitt and chef's hat Easy-access pockets hold beverages and sauce and seasoning bottles Grilling tools in snug individual pockets are brushed stainless steel and oak hardwood Adjustable neck and shoulder strap for a comfortable fit For easy storage, shoulder tote folds and closes with touch fasteners Cotton chef hat adjusts for a just-right fit Cotton mitt folds to fit in apron pocket Hand washing recommended for tools. surface clean apron, mitt and hat Lifetime warranty Imported

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Take your outdoor grilling tools on the road in convenient style. Durable shoulder tote unfolds into 600 Denier polyester canvas adjustable apron with pockets filled with grilling spatula, fork, pair of tongs, barbeque mitt and chef's hat. Handsome grilling tools are brushed stainless steel and hardwood. Neck and shoulder straps adjust for a comfortable fit. Two pockets are sized to fit your favorite beverage and extra storage pockets accommodate sauce and seasoning bottles. Perfect for picnics, tailgate parties, beach outings, camping trips or holidays spent outdoors, the apron tote makes an all-occasion gift that will see plenty of use, barbeque after barbeque. Great for grilling at home too! Includes. 1 adjustable barbeque apron 1 stainless-steel barbeque spatula 1 stainless-steel barbeque fork 1 pair stainless-steel tongs 1 barbeque mitt 1 adjustable chef's hatProduct Features Lightweight shoulder tote conveniently unfolds into barbeque apron Designed of 600 Denier polyester canvas for optimum durability Roomy pockets hold grilling essentials. spatula, fork, pair of tongs, barbeque mitt and chef's hat Easy-access pockets hold beverages and sauce and seasoning bottles Grilling tools in snug individual pockets are brushed stainless steel and oak hardwood Adjustable neck and shoulder strap for a comfortable fit For easy storage, shoulder tote folds and closes with touch fasteners Cotton chef hat adjusts for a just-right fit Cotton mitt folds to fit in apron pocket Hand washing recommended for tools. surface clean apron, mitt and hat Lifetime warranty Imported

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Food Network Super-Star Bobby Flay is a king in a chef hat. Multi-talented culinary king of the airwaves, he is also a world-famous chef. author of award winning cookbooks. and a successful restaurateur. His critically acclaimed Mesa Grill and Bar Americain in New York City, Mesa Grill inside Caesar's Palace in Las Vegas, Bobby Flay Steak inside Borgata Hotel-Casino in Atlantic City, and Mesa Grill at Paradise Island, Bahamas, are de rigueur among trendy, jet-setting gourmets. His recently opened Bobby's Burger Palace on Long Island caters to a popular crowd. Bobby first discovered his talent when he was seventeen and worked as a cook in Joe Allen's well-known haunt in the theater district, of which his father was a partner. But Joe Allen was so impressed with the young cook's unique culinary gifts that he paid Bobby's tuition to attend the French Culinary Institute, from which he graduated in 1984 (and which in 1993 awarded this brilliant alumnus its first award for Outstanding Graduate). After his graduation he worked at Buds and Jams where he became enamored of Southwestern-style cookery with its sweet heat ingredients. In developing his own style he was influenced now by influential chefs like Wolfgang Puck, Jonathan Waxman, and Jeremiah Tower. From them he learned that good food doesn't need to be fussy. that delicious, creative cooking comes from textures and colors as well as taste. Leaving Jams, Bobby became executive chef at the Miracle Grill in the East Village. Then, he opened his first Mesa Grill in 1991.The idea behind the Mesa Grill was to put a colorful, new twist on cuisine from the Southwest. Since its opening, the Mesa Grill has won rave reviews for its sassy Southwestern style, including New York Magazine's 1992 Best Restaurant award, and a 2-star review in the New York Times. The critical and popular success of the Mesa Grill led Bobby to open the Bolo in 1993, which featured a deft mix of traditional Spanish cookery with ingredients from America, including a wide variety of tapas. That same year Bobby received the James Beard Foundation's award for Rising Star Chef of the Year. This time around the New York Times awarded Bolo a rare 3-star review. Bobby opened the Las Vegas Mesa Grill in Caesar's Palace in 2004, featuring the same lively and innovative cuisine as the original NYC Mesa Grill. Meanwhile, back in New York, Bobby changed chef jackets and opened the Bar Americain in 2005, which featured the intimacy of a brasserie with authentically American style and flavors. The New York Times awarded Bar Americain a 2-star review for its celebration of traditional American cookery using regional ingredients and recipes. Besides his fabulously successful restaurants, Bobby has shared his enthusiasm and knowledge about food through his award-winning cookbooks and his cookery programs on the Food Network. Bobby Flay's Bold American Food - his first book - was published in 1994 and the next year won the prestigious award of the International Association of Culinary Professionals. Bobby wrote five later cookbooks - all very successful and influential - and in 1996 he donned a bib apron and debuted on the Food Network. Since then he has hosted numerous television programs which bring cooking information and tips on regional American cookery to a coast-to-coast audience. His show Boy Meets Grill won an Emmy. In 2003 King Bobby received the crown of Iron Chef America. and he continues to compete in Iron Chef cookoffs. He is the food correspondent for CBS Sunday Morning and The Early Show. and he writes a monthly column for Maxim magazine.

In his bib apron and his chef hat, Bobby welcomes other grilling aficionados to his Grill It! with Bobby Flay program on the Food Network. Here lovers of grilling can put on their chef jackets and share techniques and recipes, cooking alongside the King.

MLA Style Citation.Lane, Alice "Bobby Flay - King in a Chef Hat." Bobby Flay - King in a Chef Hat. 23 Nov. 2008.

APA Style Citation.Lane, A. (2008, November 23). Bobby Flay - King in a Chef Hat. Retrieved March 9, 2009, from

Chicago Style Citation.Lane, Alice "Bobby Flay - King in a Chef Hat." Bobby Flay - King in a Chef Hat

FIG. 1 shows an elevational view of the outside of a chef's hat container cap constructed in accordance with this invention. the broken lines showing a container are for illustrative purposes only and form no part of the claimed design. FIG. 2 shows a side view of the chef's hat container cap of FIG. 1. the broken lines showing a container are for illustrative purposes only and form no part of the claimed design. FIG. 3 shows a top plan view of the chef's hat container cap of FIG. 1. the broken lines showing a container are for illustrative purposes only and form no part of the claimed design. and, FIG. 4 shows a bottom view of the chef's hat container cap of FIG. 1. the broken lines showing thread channels for attachment to a container are for illustrative purposes only and form no part of the claimed design.

Vittoria Coffee Restaurant of the Year Quay All-Clad Chef of the Year Justin North at Becasse Best New Restaurant Berowra Waters Inn Best Regional Restaurant Rock (Pokolbin) The Sydney Morning Herald Award for Professional Excellence Rob Hirst and the late Judy Hirst of Fine Wine Partners Silver Service Award Lucio Galletto of Lucios Sommeliers of the Year Stuart Halliday and Jerry Jones of Tetsuyas Wine List of the Year Aria Regional Wine List of the Year Rubicon (Canberra) The Josephine Pignolet Best Young Chef James Parry, Oscillate Wildly The Vittoria Legend Award Maurice Terzini of Icebergs Dining Room and Bar

Two hats Darleys (Katoomba), Fins (South Kingscliff), Rock (Pokolbin), Vulcans (Blackheath) One hat Artespresso (Canberra), Bamboo (Casuarina Beach), Bells at Killcare (Killcare), Caveau (Wollongong), Courgette (Canberra), Eschalot (Berrima), Katers (Sutton Forest), Lochiel House (Kurrajong Heights), Neila (Cowra), No. 2 Oak Street (Bellingen), The Old George Dragon (East Maitland), Ottoman Cuisine (Canberra), Pacific Dining Room (Byron Bay), Restaurant II (Newcastle), Restaurant Como (Blaxland), The School House (Orange), Tonic (Millthorpe), Zest Restaurant (Nelson Bay)

22 July 2008 The Canberra Institute of Technology (CIT) is once again hosting the ACT Regional Competition of the Nestlé Golden Chef's Hat Award. Between 8.30am until 4.00pm today, eleven teams of two apprentices from across the ACT region will compete at CIT Reid Campus for the chance to be the region’s representative at the National Finals to be held in September in Melbourne. Local judges from the Australian Culinary Federation will assess each teams skills across a variety of criteria, including the use of required ingredients. The Nestlé Golden Chef's Hat Award is the longest running competition of its kind in Australia and gives young chefs the opportunity to showcase their skills against the best chefs that their region has to offer.

For more information contact. Natalie Christie, CIT Media Manager on 0402 398 612 or email natalie. christie@cit. act. edu. au

For some reason, and I don't claim to understand this, there's a general semiconscious desire running throughout geekdom to see the men's hat make a comeback. This is hampered by two facts. First, anything coveted by geeks is unlikely to become a popular accessory unless it keeps track of phone numbers, and second, all the good hats have been taken by fictional characters. Before Raiders of the Lost Ark, a fedora was just mildly eccentric. Now it's just this side of wearing a Vader mask. C-

The chef hat seems to be going out of style. The only TV chefs that wear them are the Iron Chefs, and even they take them off when it's time to get down to stirring, braising, and gutting live fish. This is unfortunate not only because it further lowers the status of the venerable chef hat, but because it makes them look even more like members of a Japanese version of Sergeant Pepper's Lonely Hearts Club band. B-