Judith Lynn Ferguson
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Judith Lynn Ferguson
Judith Lynn Ferguson, aka Judith Ferguson-Foreman, is an American–British author and chef. She is the author of 65 food-related books, mostly focused on North American regional cuisine and microwave cooking. Ferguson was born in Chicago, and lived in Indiana and then Illinois, she graduated from Indiana University Northwest in Gary, Indiana with a BA in Modern Languages (French & German) and then went on to get a Post Graduate Diploma at Northwestern University, Medill School of Journalism. After University, she went to work for Standard Oil of Indiana. She then gained a place at Le Cordon Bleu in London to study the cookery diploma course. After graduating, she met and married her second husband, an Englishman (Andrew Ferguson), and settled in London. She initially worked for Pru Leith's School of Food & Wine, where she also worked as a cooking instructor. She was then head-hunted back to Le Cordon Bleu in London, where she ran the Diploma Cookery course. She worked for a ...
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Chef
A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef. There are different terms that use the word ''chef'' in their titles, and deal with specific areas of food preparation. Examples include the ''sous-chef'', who acts as the second-in-command in a kitchen, and the ''chef de partie'', who handles a specific area of production. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the ''kitchen assistants''. A chef's standard uniform includes a hat (called a ''toque''), neckerchief, double-breasted jacket, apron and sturdy shoes (that may include steel or plasti ...
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