“…Considérés trop souvent sous le seul point de vue de la sécurité ou de la maintenance, ces ouvrages s’avèrent parfois de véritables chefs-d’oeuvre, jalons d’un «art de l’ingénieur» à la frontière entre performance technique et beauté plastique. …”
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“…Multiflavor vegetable-soy sauce can be used for quick cooking by chefs of catering enterprises, and may be used as a seasoning bag for prefabricated dishes and convenient foods, attracting increasing attention from manufacturers and consumers.…”
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“…Collaboration among gardeners, chefs, architects, educators, and healthcare professionals can transfer traditional physician-driven care to patients, empowering them with the tools, resources, and confidence to improve health and wellbeing.…”
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“…To engage in foresight, the purpose of this study is to identify a plausible future trend scenario for the haute cuisine sector within the next five to ten years, based on today’s chefs’ views. To achieve this goal, an international, two-stage Delphi study was conducted. …”
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“…In Europe, the consumption of seaweeds and derived products has increased in recent years, due to the expansion of Asian cuisine and the emergence of many top-level chefs. Often in collaboration with scientists, many have initiated a new gastronomy using algae. …”
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“…Sensory characteristics were evaluated by a panel of culinary chefs showing a preference for plants grown at the salt concentration of 350 mmol L(−1). …”
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“…For this purpose we used a five-phase approach, as follows: Phase 1: item generation based on expert opinion, relevant literature and previous surveys; Phase 2: content validity assessed by experts for relevance and clarity (epidemiologists, dietitians, chefs); Phase 3: face validity and inter-item reliability; Phase 4: criterion validity using a 7-day food and culinary record; and Phase 5: test stability and inter-item reliability. …”
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“…Valendo-se de uma prosa agil e explicativa, e travando um dialogo com profissionais de diversas areas, como roteiristas de cinema, chefs de cozinha e matematicos, Randall colocara o leitor na fronteira do conhecimento cientifico, oferecendo tambem um vislumbre do que ainda esta por vir.…”
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“…Il s’intéresse à des professions aussi diverses que les travailleurs sociaux, les aides-soignants, les chefs d’entreprise, les entrepreneurs de travaux forestiers ou les préparateurs de commandes de la grande distribution. …”
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“…. - sont généralement réservés aux chefs d'entreprises ; mais ne trouve-t-on pas des qualités comparables chez les professionnels des bibliothèques et de la documentation ? …”
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“…Both veterans of the U.S. space program have combined here to provide authentic recipes not only of foods that were actually served during various space missions (including Skylab, Apollo, the space shuttle, and the International Space Station) but also some of the astronauts’ favorite recipes and even space recipes from famous TV chefs Rachael Ray and Emeril Lagasse! You will be amused and amazed at the information you find here. …”
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“…In conclusion, recommendations and implications, such as promoting cooking shows with celebrity chefs, new products or new packaging of edible offal, were developed based on the results to increase edible beef consumption.…”
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“…BACKGROUND: The relationship between the quality of the learning environment and student outcomes is receiving more serious attention from educational psychologists, neurologists, ophthalmologists, orthopedists, surgeons, oncologists, architects, ergonomists, nutritionists, and Michelin star chefs. There is a role for ergonomic office and school design to positively impact worker and student productivity, and one design attribute drawing attention is the indoor lit environment. …”
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“…A retrospective case–control study was conducted using an online questionnaire to collect information on menu items consumed at each venue. Chefs at both venues were interviewed to identify ingredients contained within each menu item. …”
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“…The study also assessed a significant association between occurrence of E. coli and Salmonella with different grades of hotels and restaurants, personal hygiene and literacy rate of chefs and with the type of cleaning materials used to wash knives and chopping boards (p < 0.05). …”
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“…Material and methods: A questionnaire created through Google Forms platform was sent to all members of the Italian Federation of Chefs (FIC). The mean age was 46.9 ± 32.6 ranging from 17 to 66 years old. …”
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“…Furthermore, figuring out which elements of the high-end, fine-dining experience, and of the increasingly-popular multisensory experiential dining, can be captured by those diners who may be eating and drinking in the comfort of their own homes represents an intriguing challenge for the emerging field of gastrophysics research; one that the chefs, restaurateurs, restaurant groups, and even the food delivery companies concerned are only just beginning to get to grips with. …”
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“…The aim of this study was to evaluate the relationship between demographic attributes and food safety knowledge, attitudes, and practices (KAP) of food handlers (chefs and servers) working in small-scale restaurants, hotels and eateries in Lahore, Pakistan. …”
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“…However, in this digital age, our eating habits and decision-making processes are also determined by smartphone apps, celebrity chefs, and social media. The ‘COVID Kai Survey’ online questionnaire assessed cooking and shopping behaviours among New Zealanders during the 2020 COVID-19 ‘lockdown’ using a cross-sectional study design. …”
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