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Ruhlman says it was chefs who have led the way with his "Charcuterie" book, but that many others have followed.
When I started to learn how to cook professionally, it was chefs like Thomas Keller, Charlie Trotter and David Anderson who were a huge inspiration to me.
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We asked in advance what seafood would be included, but the waiter insisted that he didn't know it was "chef's choice".
It was chef James who brought this important fact to my attention.
"Ten years ago it was fashion designers; now it's chefs".
I've clearly got to that stage where policemen start to look like children, except in my case it's chefs – she looks about 15.
It's chefs all over the place for four days straight!
The artist behind it is chef Oliver Lange, whom we can safely call a wunderkind, because he is young, German and very successful.
It's chef Hyeong Mu Choe pounding your noodles into shape for a bowl of jajangmyeon, an earthy and irresistible Korean comfort.
Perhaps it's Chef's Schneider's unique background that allows him to deal with multiple cuisines and flavors simultaneously.
If anyone could pull off a vegan, low-sugar yet still sweet, salty and even spicy cookie, it's chef Sam Talbot, whose new book is 100% Real.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com