Top 10 Chefs in the World!!! When will I be listed? hehe

Here are all the TOP 10 CHEFS IN THE WORLD

Gordon Ramsay
Gordon Ramsay, U.K.'s only chef to be awarded a total of ten Michelin stars, is a giant name in the culinary industry. Gordon James Ramsay, born on November 8, 1966 in Johnstone, Scotland, turned to cookery at the age of 19. He worked under Albert Roux and Pierre White in London and Guy Savoy and Joel Robuchon in Paris before he was offered the position of head chef of Aubergine restaurant in 1993. Ramsay is a high profile British chef and currently one of only three chefs in the country to hold three Michelin stars for their restaurant. He is a household name in the UK; he presents TV shows about competitive cookery and food. He is famous in the United States as the host of FOX's Hell's Kitchen.

Paul Bocuse
He is the father of French culinary art, a legend who has been around for decades. Bocuse is one of the finest chefs associated with the term nouvelle cuisine. Unlike the traditional haute cuisine, nouvelle cuisine is less opulent, rich in calorie and stresses the significance of fresh, high quality ingredients. In the year 1975, Bocuse created the world renowned soupe aux truffes (truffle soup) for a presidential dinner at the Elysée Palace. Since then, the soup has been the major attractions in his restaurant near Lyon as Soupe V.G.E., V.G.E being the initials of former president of France Valéry Giscard d'Estaing.

Bobby Flay
Critically praised chef/restaurateur, award-winning cookbook writer and television personality, this flame-haired Iron Chef is one of America’s high profile chefs. Flay ventured into the culinary market at 17, and has earned a reputation for exemplary dishes that blend elements of southwestern cuisine with international tastes.

Anthony Bourdain
Bourdain is the executive chef at Les Halles in New York City, and has over 20 years of culinary experience working in professional kitchens in all around the globe. Apart from being a chef of immense repute, he’s a graduate of the Culinary Institute of America and has penned down a multitude of fiction and non-fiction works. Currently, Bourdain can be seen as the host of the Travel Channel's cookery and cultural adventure program, Anthony Bourdain: No Reservations.

Rocco DiSpirito
Rocco DiSpirito was born on November 19, 1966 and was raised in Jamaica, Queens. His culinary experience began when he was eleven in his mother Nicolin's kitchen. By the age of 16, DiSpirito entered the esteemed Culinary Institute of America, Hyde Park to hone his culinary skills. He graduated in 1986 and studied abroad at Jardin de Cygne in France. DiSpirito is famous for his Italian-American dishes and his unique fusion cooking.

Thomas Keller
Widely considered as one of America's finest chefs, Thomas Keller is chef and owner of The French Laundry in the Napa Valley of Yountville, California, Bouchon in Las Vegas and Per Se and Bouchon Bakery at The Time Warner Center in New York City. He and his landmark restaurant, The French Laundry, have been acclaimed with multiple awards. In the year 2005, Per Se was awarded a three-star rating by the Michelin Guide, making Thomas the first and only American born chef to receive two three-star restaurants. He has also penned down many award-winning books like The French Laundry Cookbook and Bouchon Cookbook.

Wolfgang Puck
Wolfgang Johann Puck born on July 8, 1949 is an Austrian-American celebrity chef, television personality, businessman and restaurateur, based in Los Angeles. Puck has been recently named as the highest-earning chef on the Celebrity 100. He owns a huge selection of restaurants, ranging from high end restaurants like Spago, Cut, Chinois, and Postrio to the casual ones like Wolfgang Puck Express and Wolfgang Puck Café.

Todd English
William Todd English is a celebrity chef, highly acclaimed author, entrepreneur, restaurateur, and television personality based in Boston, Massachusetts. Cooking with Todd English, a culinary show that appears on a public television and is produced by Connecticut Public Television, made him a household name. His flagship restaurant, Olives, located in Charlestown, is one of the popular restaurant brands in the nation.

Emeril John Lagasse
Emeril John Lagasse is a French-Portuguese-American restaurateur, celebrity chef, television star and author. Emeril is the chef-proprietor of many world-famous restaurants in the United States. Emeril's restaurants boast of receiving critical praise and top ratings from the prestigious magazines of the culinary industry.

Charlie Trotter
Charlie Trotter is a Chicago based celebrity chef, restaurateur and a television personality. Trotter ventured into the culinary industry in 1982 after graduating with a degree in political science from the University of Wisconsin.

Culinary Arts!!

Culinary art is the art of preparing and/or cooking foods . The word "culinary" is defined as something related to, or connected with, cooking or kitchens. A culinarian is a person working in the culinary arts. A culinarian working in restaurants is commonly known as a cook or a chef. Culinary artists are responsible for skillfully preparing meals that are as pleasing to the palate as to the eye. Increasingly they are required to have a knowledge of the science of food and an understanding of diet and nutrition. They work primarily in restaurants, fast food chain store franchises, delicatessens, hospitals and other institutions. Kitchen conditions vary depending on the type of business, restaurant, nursing home etc.

Related careers

There are a wide variety of opportunities in the culinary arts profession. Below is a non-exhaustive list at some opportunities available to those interested in working as culinary professionals.

• Chefs and cooks - Work directly with the preparation at food for service in various establishments including full-service restaurants, catering facilities, institutional dining, corporate dining, and various other venues. *Dining Room Service-The profession of managing a restaurant. Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States.
• Food and Beverage Managers - Manage all food and beverage outlets in hotels and other large establishments
• Food and Beverage Controllers - Purchase and source ingredients in large hotels as well as manage the stores and stock control.
• Consultants and Design Specialists - Works with restaurant owners in development of menus, layout and design of dining room and establishing cosina protocols.
• Salespeople - Introduce chefs and business owners to new products and are able to demonstrate the proper use at equipment. They may sell any range at products needed in the industry from various food products to equipment.
• Teachers - teach others how to pursue goals in culinary arts.
• Food Writers and Food Critics - Establish a public contact with the public on food trends, chefs and restaurants. Many write for newspapers, magazines and some publish books. Notables in this field include Julia Child, Craig Claiborne and [[James
• Food Stylists and Photographers - Work with magazines, books, catalogs and promotional and advertising to make them visually appealing.
• Research and Development Kitchens - Develop new products for commercial manufacturers, they can also be test kitchens for publications or others can be kitchens for restaurant chains or grocery chains.
• Entrepreneurship. Many culinarians develop their own business with examples including restaurants, bakeries, specialty food manufacture (chocolates, cheese etc).

Occupational outlook

The occupation outlook for chefs, restaurant managers, dietitians, and nutritionists is fairly good, with "as fast as the average" growth. Increasingly a college education with formal qualifications is required for success in this field. It has been recorded that 54% of all Culinary art professionals are female.

Chef and stuff..

 A chef is a person who cooks professionally. In a professional kitchen setting, the term is used only for the one person in charge of everyone else in the kitchen — the "executive chef."

The word "chef" (from Latin caput) is the abbreviated form of the French phrase chef de cuisine, the "chief" or "head" of a kitchen. The title chef in the culinary profession originates from the roots of haute cuisine in the 19th century. The English-language use of the word chef has become a term that is sometimes used to mean any professional cook, regardless of rank.
  
Chef de cuisine, executive chef and head chef

This person is in charge of all things related to the kitchen which usually includes menu creation; management, scheduling and payroll of entire kitchen staff; ordering; and plating design. Chef de cuisine is the traditional French term from which the English word chef comes, and is more common in European kitchens. Executive chef is more common in England and the United States. Head chef is often used to designate someone with the same duties as an executive chef, but there is usually someone in charge of them, possibly making the larger executive decisions such as direction of menu, final authority in staff management decisions, etc. This is often the case for chefs with several restaurants.

Sous-chef

The sous-chef de cuisine (under-chef of the kitchen) is the direct assistant of the executive chef, and is second in command. This person may be responsible for scheduling and substituting when the executive chef is off-duty. The sous-chef will also fill in for or assist the chef de partie (line cook) when needed. Smaller operations may not have a sous-chef, while larger operations may have multiple.

Expediter

The expediter (in French aboyeur) takes the orders from the dining room and relays them to the stations in the kitchen. This person also often puts the finishing touches on the dish before it goes to the dining room. In some operations this task may be done by either the executive chef or the sous-chef.

Chef de partie

A chef de partie, also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "first cook", then "second cook", and so on as needed.
  
Kitchen assistants

Kitchen assistants (often known as kitchen porters or kitchenhands) are usually kitchen workers who assist with basic tasks, but have had no formal training in cooking. Tasks could include peeling potatoes or washing salad, for example. Smaller kitchens more commonly have kitchen assistants who would be assigned a wide variety of tasks (including washing up) in order to control costs.
A communard is in charge of preparing the meal for the staff during a shift. This meal is often referred to as the staff or family meal.
The escuelerie (from 15th century French) or dishwasher, is the keeper of dishes, having charge of dishes and keeping the kitchen clean. A common humorous title for this role in some modern kitchens is chef de plúnge.

A Brief History of Starbucks

Starbucks has always been a place where you can find the world’s best coffees. But in 1971, you would have had to travel all the way to their only store in Seattle’s historic Pike Place Market.

1970's  

The first Starbucks opens. The name comes from Herman Melville’s Moby Dick, a classic American novel about the 19th century whaling industry. The seafaring name seems appropriate for a store that imports the world’s finest coffees to the cold, thirsty people of Seattle.

1980's  

Howard Schultz joins Starbucks in 1982. While on a business trip in Italy, he visits Milan’s famous espresso bars. Impressed with their popularity and culture, he sees their potential in Seattle. He’s right – after trying lattes and mochas, Seattle quickly becomes coffee-crazy.


1990's  

Starbucks expands beyond Seattle, first to the rest of the United States, then the entire world. After becoming one of the first companies to offer stock options to its part-time employees, Starbucks becomes a publicly traded company.


2000's 

The Starbucks phenomenon continues. As of this writing, Starbucks has more than 6,000 locations in over 30 countries. In addition to our excellent coffees and espresso drinks, people now enjoy for Tazo® tea and Frappuccino® blended beverages.


Starbucks (Sabah Branch)

Centrepoint, KK
Lot No.P37, 4^th Floor,

Palm Square, Centrepoint Sabah,

No.1, Jalan Centre Point,

88000 Kota Kinabalu

Telephone: 6088 -251 180

Warisan Square, KK 
Lot No.8, Ground & 1^st Floor,

Block C, Warisan Square,

Jalan Fuad Stephen,

First World Hotel,

88000 Kota Kinabalu

Telephone: 6088 – 447 062

City Mall, KK 
Lot No.4 Ground Floor City Mall

Jalan Lintas Luyang

Kota Kinabalu  88300 Sabah

Telephone: 6088 – 484 275

1Borneo Hypermall, KK
 G-832, F-832 & F832-A, Ground & First Floor 

1Borneo Hypermall 

Kota Kinabalu 

Telephone: 6088 – 447 329

1Borneo Hypermall, KK 
S-701 Kiosk, Second Floor 

1Borneo Hypermall 

Kota Kinabalu 

Telephone: 6088 – 447 189

KK International Airport
 Lot L3A01, Level 3, Airside, Terminal 1, 

Kota Kinabalu International Airport, Sabah 

Telephone: 6088 – 413 814

Dinasours~~~~~~~~~~Rawwwwrrrrrrrrrrrrrrrrrrr!!!!!!!!!!!

Dinosaurs were the dominant terrestrial vertebrate animals for over 160 million years, from the late Triassic period (about 230 million years ago) until the end of the Cretaceous period (about 65 million years ago), when the Cretaceous–Tertiary extinction event caused the extinction of most dinosaur species. The fossil record indicates that birds evolved from theropod dinosaurs during the Jurassic period, and most paleontologists regard them as the only clade of dinosaurs to have survived until the present day.





Dinosaurs were a varied group of animals. Paleontologists have identified over 500 distinct genera and more than 1,000 different species of dinosaur,and remains have been found on every continent on Earth. Some dinosaurs were herbivorous, others carnivorous. Some were bipedal, others quadrupedal, and others were able to shift between these body postures. Many species developed elaborate skeletal modifications such as bony armor, horns or crests. Although generally known for their large size, many dinosaurs were human-sized or even smaller. Most major groups of dinosaurs are known to have built nests and laid eggs, suggesting an oviparity similar to that of modern birds.



Since the first dinosaur fossils were recognized in the early nineteenth century, mounted dinosaur skeletons have been major attractions at museums around the world, and dinosaurs have become a part of world culture. They have been featured in best-selling books and films such as Jurassic Park, and new discoveries are regularly covered by the media. As a result, the word "dinosaur" has entered the vernacular to describe anything that is impractically large, slow-moving, obsolete, or bound for extinction.

Demon~!!!

In religion and mythology, occultism and folklore, a demon (or daemon, daimon; from Greek δαίμων daimôn) is a supernatural being that is generally described as a malevolent spirit. However, the original meaning of the word daemon does not carry any negative connotations, which were later projected onto it as Christianity spread.

In Ancient Near Eastern religions as well as in the derived Abrahamic traditions, including ancient and medieval Christian demonology, a demon is considered an "unclean spirit" which may cause demonic possession, to be addressed with an act of exorcism. In Western occultism and Renaissance magic, which grew out of an amalgamation of pagan Greco-Roman, Jewish and Christian tradition, a demon is considered a spiritual entity that may be conjured and controlled.

Tornado~~~~~~~~~~~~~~~~

A tornado is a violent, dangerous, rotating column of air which is in contact with both the surface of the earth and a cumulonimbus cloud or, in rare cases, the base of a cumulus cloud. The most intense of all atmospheric phenomena, tornadoes come in many shapes and sizes but are typically in the form of a visible condensation funnel, whose narrow end touches the earth and is often encircled by a cloud of debris and dust. Most tornadoes have wind speeds between 40 mph (64 km/h) and 110 mph (177 km/h), are approximately 250 feet (75 m) across, and travel a few miles (several kilometers) before dissipating. The most extreme can attain wind speeds of more than 300 mph (480 km/h), stretch more than a mile (1.6 km) across, and stay on the ground for dozens of miles (more than 100 km).





Various types of tornadoes include the landspout, multiple vortex tornado, and waterspout. Waterspouts have similar characteristics to tornadoes, characterized by a spiraling funnel-shaped wind current that form over bodies of water, connecting to large cumulus and thunderstorm clouds. Waterspouts are generally classified as non-supercellular tornadoes that develop over bodies of water. These spiraling columns of air frequently develop in tropical areas close to the equator, and are less common at high latitudes.Other tornado-like phenomena which exist in nature include the gustnado, dust devil, fire whirls, and steam devil.