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Articles in regional publications that pertain to a wide range of North Carolina-related topics.

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6 results for "Chefs--North Carolina--Women"
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Record #:
42998
Author(s):
Abstract:
for nearly ten years, Shabazz has lead Asheville Southside Kitchen and the GO Kitchen Ready program where disadvantaged individuals aspiring to work and run commercial kitchens learn necessary skills to be successful. Shabazz was recently awarded the Ruth Fertel Keeper of the Flame Award.
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Record #:
34711
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Abstract:
World-renowned chef and author Vivian Howard discusses her journey from writer to kitchen worker to restaurateur, and how she came back home to Kinston, North Carolina to make it happen. With a tv show and a cookbook now published, Vivian Howard continues to bring attention to eastern North Carolina. This piece is part opinion essay, part interview.
Source:
North Carolina Literary Review (NoCar PS 266 N8 N66x), Vol. 27 Issue , 2018, p82-99, il, por, f Periodical Website
Record #:
28777
Author(s):
Abstract:
Chef Vivian Howard is the owner of Chef and the Farmer restaurant in Kinston, and host of the PBS documentary, A Chef's Life. Now she is on tour for her new book, Deep Run Roots. As part of the tour, Howard is adding a food truck featuring recipes from the book.
Source:
Indy Week (NoCar Oversize AP 2 .I57), Vol. 33 Issue 52, Jan 2017, p16-17, por Periodical Website
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Record #:
27180
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Andrea Reusing, and award-winning chef, embraces local, seasonal ingredients and advocates for food policy change. She opened Chapel Hill's Lantern in 2002, a restaurant which blends Asian and North Carolina flavors. Reusing's most recent endeavor at The Durham Hotel reinforces her commitment to neighboring farmers and producers.
Source:
Indy Week (NoCar Oversize AP 2 .I57), Vol. 33 Issue 22, June 2016, p20-21, por Periodical Website
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Record #:
17861
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Abstract:
Earlier this year, Andrea Reusing besting five of the nation's culinary elite to claim the James Beard Foundation's prestigious Best Chef in the Southeast award with her Chapel Hill-based restaurant and cuisine.
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Record #:
27796
Author(s):
Abstract:
Award winning Chapel Hill chef Andrea Reusing discusses the large community of local food growers, suppliers, and cooks in the Triangle area and her new cookbook. Her cookbook focuses upon the kinds of foods grown and raised in the Triangle and the times of year each crop is available. She also discusses specific farms or stories throughout the area to get certain ingredients and popular food-related terms used in the Triangle.
Source:
Independent Weekly (NoCar Oversize AP 2 .I57 [volumes 13 - 23 on microfilm]), Vol. 28 Issue 14, April 2011, p32-33 Periodical Website