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I get the impression that this kind of work, to which I once applied myself with the pride of a master chef, is now viewed as a chore like dishwashing.
A master chef is able to nurture you.
But then maybe the master chef is a terrible dancer and the can-of-soup person dances magically.
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Han Bok-ryeo, the nation's official "master chef," was brought in to oversee the serving of kalbi-jjim (braised beef), kimchi, ssam (rolls), mushrooms, and root vegetables like radishes and carrots — enhanced with aromatics like baby ginseng, pine nuts, dried seaweed and dried red chile.
The degrees of assistant-cook, full-fledged cook and master chef were conferred.
Those who reached the level of master chef were of considerable rank in their individual industry, and enjoyed a high level of income as well as economic and job security.
If the cooks are in Brussels, the master chefs are in Berlin, Paris and other national capitals.
Most of the original master chefs are now dead or retired, and replacing them is no simple task.
The master chefs are John Scutchins and John Cencio Burgos, and their eager sous-chefs are the young audience members in the Abrons Art Center's Experimental Theater.
I certainly wouldn't take a part-time cooking class for 11 weeks and then claim I am a master chef that is capable of creating an entire menu program for an upscale restaurant.
Yet, due to the rare occasion that the master chef Yoshida is in town; which varies between 3-4 months, when he flies down for events or pop-ups.
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