Statements (56)
| Predicate | Object |
|---|---|
| gptkbp:instance_of |
gptkb:Chef
|
| gptkbp:awards |
gptkb:Royal_Society_of_Arts_Medal
|
| gptkbp:birth_date |
March 22, 1904
|
| gptkbp:career_start |
1930s
|
| gptkbp:children |
Two children
|
| gptkbp:cooking_method |
Baking
Grilling Roasting Audience participation Traditional British cuisine Culinary education Seasonal cooking Use of herbs and spices Live cooking demonstrations Sustainability in cooking Respect for ingredients Emphasis on technique Balancing tradition and innovation Promoting local ingredients Focus on nutrition Encouraging home cooking Flavor balance Food as a cultural expression Creativity in the kitchen Pre-recorded segments Simplicity and quality ingredients Culinary storytelling Community engagement through food Adaptation of classic recipes Building community through food Celebrating food heritage Cultural influences in cooking Encouraging culinary diversity Encouraging experimentation in cooking Fostering a love for cooking Importance of presentation Presentation matters Respect for culinary traditions Sharing knowledge with others Technique over gimmicks Understanding food science |
| gptkbp:death_date |
January 24, 1970
|
| gptkbp:education |
Culinary school in London
|
| gptkbp:famous_dish |
Beef Wellington
|
| gptkbp:famous_for |
Pioneering television cooking in the UK
|
| https://www.w3.org/2000/01/rdf-schema#label |
Chef Philip Harben
|
| gptkbp:influenced |
British television chefs
|
| gptkbp:influenced_by |
gptkb:Auguste_Escoffier
|
| gptkbp:inspiration |
Home cooking
|
| gptkbp:known_for |
Television cooking shows
|
| gptkbp:legacy |
Influence on modern British cuisine
|
| gptkbp:nationality |
gptkb:British
|
| gptkbp:spouse |
Margaret Harben
|
| gptkbp:television_show |
Cook's Night Out
|
| gptkbp:bfsParent |
gptkb:Green_Goddess
|
| gptkbp:bfsLayer |
7
|