Monday, February 23, 2009
Restaurants in the US will sometimes attempt to gussy up their menus by tossing in some French vocabulary, an A la mode here and en croute there. They may take it so far as to change the name of the place from Bob's Grill to Chez Robert for example. By adding a French word or two you instantly add a certain je ne sais quoi to an otherwise passé eatery. Parisian Restaurateurs play these same games with English! Although the use of English here doesn't conjure up images of haut cuisine or gourmet dining, rather they imply that the food will be fast, cheap and efficient. Here are a few funny examples I have seen around town.
Tuesday, February 17, 2009
Friday, February 13, 2009
Tuesday, February 10, 2009
Saturday, February 7, 2009
Please allow me to introduce myself. My name is Mary. I read cookbooks like romance novels, I visit foreign grocery stores like art galleries and I make my own jam. In short, I am a gastronome who is trying hard to transition from food lover to food professional.
After three years in the tourism industry working as a tour guide and travel writer, I realized that my favorite part of the job was always the part that had to do with eating. So I have decided to cut the fat and find a job that focus exclusively on food.
I have been scouring the city looking for a dynamic young chef who may need some assistance in the form of a personal assistant. I can help with marketing, communications, event planning and other back of the house logistics....