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World Class Cuisine
''World Class Cuisine'' is an American television program created by Jason Vogel and Arna Vodenos and co-produced by the Discovery Channel between 1993 and 1997, featuring the talents of professional chefs from around the globe. John Kavanaugh was a camera man for the show's duration and directed part of one season. Tomi Bednar Landis co-produced one season alongside the Discovery Channel. somewhat unusual in its rather spartan production style, its content is marked by its stark simplicity. The show presents world class chefs in their own environments, in professional kitchens as opposed to production studios. Many of the chefs on the program do not speak English, and their instructions are usually translated, while others choose not to speak at all, leaving the narration in the hands of the presenter. The program commonly adopted a format of a three-course meal consisting of an appetizer, a main course, and a dessert, with three different chefs presenting their own signatur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American Television
Television is one of the major mass media outlets in the United States. , household ownership of television sets in the country is 96.7%, with approximately 114,200,000 American households owning at least one television set as of August 2013. The majority of households have more than one set. The peak ownership percentage of households with at least one television set occurred during the 1996–97 season, with 98.4% ownership. In 1948, 1 percent of U.S. households owned at least one television while 75 percent did by 1955, and by 1992, 60 percent of all U.S. households received cable television subscriptions. As a whole, the television networks that broadcast in the United States are the largest and most distributed in the world, and programs produced specifically for US-based networks are the most widely syndicated internationally. Due to a recent surge in the number and popularity of critically acclaimed television series during the 2000s and the 2010s to date, many critics ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Discovery Channel
Discovery Channel (known as The Discovery Channel from 1985 to 1995, and often referred to as simply Discovery) is an American cable channel owned by Warner Bros. Discovery, a publicly traded company run by CEO David Zaslav. , Discovery Channel was the third most widely distributed subscription channel in the United States, behind now-sibling channel TBS and The Weather Channel; it is available in 409 million households worldwide, through its U.S. flagship channel and its various owned or licensed television channels internationally. It initially provided documentary television programming focused primarily on popular science, technology, and history, but by the 2010s had expanded into reality television and pseudo-scientific entertainment. , Discovery Channel is available to approximately 88,589,000 pay television households in the United States. History John Hendricks founded the channel and its parent company, Cable Educational Network Inc., in 1982. Several investo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kitchen
A kitchen is a room or part of a room used for cooking and food preparation in a dwelling or in a commercial establishment. A modern middle-class residential kitchen is typically equipped with a stove, a sink with hot and cold running water, a refrigerator, and worktops and kitchen cabinets arranged according to a modular design. Many households have a microwave oven, a dishwasher, and other electric appliances. The main functions of a kitchen are to store, prepare and cook food (and to complete related tasks such as dishwashing). The room or area may also be used for dining (or small meals such as breakfast), entertaining and laundry. The design and construction of kitchens is a huge market all over the world. Commercial kitchens are found in restaurants, cafeterias, hotels, hospitals, educational and workplace facilities, army barracks, and similar establishments. These kitchens are generally larger and equipped with bigger and more heavy-duty equipment than a residential ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Production Studio
A production company, production house, production studio, or a production team is a studio that creates works in the fields of performing arts, new media art, film, television, radio, comics, interactive arts, video games, websites, music, and video. These groups consist of technical staff to produce the media, and are often incorporated as a commercial publisher. Generally the term refers to all individuals responsible for the technical aspects of creating a particular product, regardless of where in the process their expertise is required, or how long they are involved in the project. For example, in a theatrical performance, the production team has not only the running crew, but also the theatrical producer, designers and theatrical direction. Tasks and functions The production company may be directly responsible for fundraising the production or may accomplish this through a parent company, partner, or private investor. It handles budgeting, scheduling, scripting, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appetizer
An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.''Oxford English Dictionary'', First Edition, 189''s.v.''/ref> There are two types of hors d'oeuvre from service point of view: # General hors d'oeuvre # Classical hors d'oeuvre General hors d'oeuvres include cold preparations such as salad, cold meat, and fish. Classical hors d'oeuvres include fruit juice and soft drinks, grapefruit, shellfish cocktail, and so on. Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Etymology in French literally means "outside the work"; that is, "not part of the ordinary set of courses in a meal". In practice, i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Main Course
A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée ("entry") course. Typically, the main course is the meal that is the heaviest, heartiest, and most intricate or substantial on the menu. Typically, meat or fish is the main component; but, in vegetarian meals, the main dish will occasionally make an effort to resemble a meat course. Usage In the United States and Canada (except Quebec), the main course is traditionally called an "entrée". English-speaking Québécois follow the modern French use of the term entrée to refer to a dish served before the main course. According to linguist Dan Jurafsky, North American usage ("entrée") retains the original French meaning of a substantial meat course. See also * Full course dinner A full-course dinner is a dinner consisting of multiple dishes, or ''Course (meal), courses''. In its simplest form, it can consist of three or four courses; for example: first c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course (food), course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. The term ''dessert'' can apply to many confectionery, confections, such as biscuits, cakes, cookies, custards, gelatin dessert, gelatins, ice creams, pastry, pastries, pies, puddings, macaroons, tong sui, sweet soups, tarts, and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly umami, savory to create desserts. Etymology The word "dessert" originated from the French word ''desservir,'' meaning "to clear the table". Its first known use in English was in 1600, in a health education manual entitled ''Naturall and artificial Directions for Health'', w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Signature Dish
A signature dish is a recipe that identifies an individual chef or restaurant. Ideally it should be unique and allow an informed gastronome to name the chef in a blind tasting. It can be thought of as the culinary equivalent of an artist finding their own style, or an author finding their own voice. In practice a chef's signature dish often changes with time or they may claim several signature dishes. In a weaker sense, a signature dish may become associated with an individual restaurant, particularly if the chef who created it is no longer with the establishment. It can also be used to refer to a culinary region, in which case its meaning may be the equivalent of "national dish". In many cases, restaurants will base their menu development on tastes and styles which are unique to the restaurant's geographical location. Local produce, restaurant décor, and even the type of building you choose can all contribute to a larger yield by taking on local sensibilities. Emphasizing (an es ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lisa Simeone
Lisa Simeone (born July 11, 1957) is an American freelance radio host and writer. She is best known for hosting public radio shows such as ''World of Opera'' and the Chicago Symphony Orchestra weekly broadcast series. Early life and education Simeone was born and raised in Pittsburgh, Pennsylvania. She attended St. John's College (Annapolis/Santa Fe), St. John's College in Annapolis, Maryland, where she graduated in 1980 with a bachelor's degree in liberal arts. Later on, studying at the Johns Hopkins Writing Seminars, Writing Seminars at Johns Hopkins University, she received a master's degree in 1997. Career Simeone began her radio career as a classical music host at WBJC in Baltimore, moving on to WETA (FM), WETA in Washington, D.C., and then to WJHU in Baltimore. In 1996, after ten years at WJHU, where her programming included classical, folk, and jazz music, plus a wide variety of reports, interviews, and call-in programs on intriguing topics, [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Great Chefs
Great Chefs is a franchise of 656 televised cooking shows ( +13 cookbooks), that began with thirteen half-hour programs produced for PBS nationally, entitled "Great Chefs of New Orleans" by John Beyer and John Shoup in New Orleans. Later PBS series included "Great Chefs of San Francisco"; another New Orleans series; "Great Chefs of Chicago"; and "Great Chefs of the West". Unlike other cooking shows, the Great Chefs programs were recorded entirely on location around the world, in professional restaurant kitchens, rather than in production studios, and shot in film format. The television series features over 1,008 chefs including Alain Passard in Paris, Bobby Flay, Daniel Boulud, Michael Lomonoco, & Eric Ripert in NYC. Patrick O'Connell outside DC, Emeril Lagasse, & Susan Spicer in New Orleans, and Albert Roux in London in 51 countries. There were no hosts, nor competition, and the chefs were the stars. It became the only cooking technique television series available and they ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Discovery Channel Original Programming
Discovery may refer to: * Discovery (observation), observing or finding something unknown * Discovery (fiction), a character's learning something unknown * Discovery (law), a process in courts of law relating to evidence Discovery, The Discovery or Discoveries may also refer to: Film and television * ''The Discovery'' (film), a 2017 British-American romantic science fiction film * Discovery Channel, an American TV channel owned by Warner Bros. Discovery * ''Discovery'' (Canadian TV series), a 1962–1963 Canadian documentary television program * ''Discovery'' (Irish TV series), an Irish documentary television programme * ''Discovery'' (UK TV programme), a British documentary television programme * ''Discovery'' (U.S. TV series), a 1962–1971 American television news program * '' Star Trek: Discovery'', an American television series ** USS ''Discovery'' (NCC-1031), a fictional space craft on ''Star Trek: Discovery'' Literature * ''The Discovery'' (Frances Sheridan pl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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