Career Center

Home
Cooking For 5 To 15 000 With Chef Hans Lentz
November 7, 2009 21:13 GMT

Have you ever woneded what it would be like to be the chef of a monster operation, cruiseliner, casino  or convention center? This month we interviewed Chef Hans Lentz of Executive Chef of the U.S's largest convention center McCormick Place.
(Read On)
Cooking In Moscow with Nicolas Courtois
September 23, 2009 07:31 GMT

At the Ritz-Carlton Hotel in Moscow the French chef is speaking either Russian or English with his 86 employees, overseeing several outlets and cooking with the most delicious Kamchatka Crab. Who said being a chef could be boring! Jeremy Emmerson reports.
(Read On)
Nicolas Courtois | Russian Chefs
Richard G. Garcia, Military Chef To Civilian Chef
August 31, 2009 21:34 GMT

Joining the U.S. Marine Corps. One would picture fighting in the trenches and being surrounded by the sights and sounds that too many of our young men and women are surrounded with these days. But not me...
(Read On)
Marine Corps Chef
Cooking In Kathmandu
August 26, 2009 19:26 GMT

If you have ever wondered what it is like cooking in a far-flung destination, check out our interview with Vikram Ganpule, the Executive Chef of The Hyatt Regency Hotel Kathmandu, Nepal.
(Read On)
Vikram Ganpule
Five Chefs In Five Countries
June 30, 2009 01:45 GMT

This month I asked five chefs that worked in five different countries (Thailand, France, Mexico, China and Korea) five questions. I wanted to know, where they cooked, how they got there, what made it cool and what advice they would offer to you if you followed in their footsteps. This is what they said.
(Read On)
Ciaran Hickey | Eren Guryel | Garry Edson | Rainer Zinngrebe | Simon Scott