Properties (64)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
Chef
|
| gptkbp:activeYears |
1980s-present
|
| gptkbp:awards |
gptkb:Michelin_Stars
|
| gptkbp:birthPlace |
gptkb:France
|
| gptkbp:collaboratedWith |
Other Renowned Chefs
|
| gptkbp:cookingMethod |
Baking
Folding Grilling Layering Braising Curing Roasting Rolling Searing Shaping Smoking Blending Frying Glazing Poaching Whipping Modern French Cuisine Crimping Emulsifying Sautéing Steaming Blanching Chopping Slicing Pickling Fermenting Dicing Mincing Caramelizing Sous-vide Zesting Brining Basting Grating Dehydrating Stuffing Wrapping Infusing Macerating Confit Puréing |
| gptkbp:cuisine |
gptkb:French_Cuisine
Le Bernardin Best Restaurant Awards |
| gptkbp:education |
Culinary_School
|
| gptkbp:famousRival |
Coq au Vin
|
| https://www.w3.org/2000/01/rdf-schema#label |
Jean-Yves Escoffier
|
| gptkbp:influencedBy |
gptkb:Auguste_Escoffier
|
| gptkbp:influences |
Mediterranean_Cuisine
|
| gptkbp:inspiredBy |
Local Ingredients
|
| gptkbp:knownFor |
Bouillabaisse
Culinary_Arts |
| gptkbp:mediaAppearances |
Cooking Shows
|
| gptkbp:mentor |
Young_Chefs
|
| gptkbp:nationality |
French
|
| gptkbp:occupation |
Chef
|
| gptkbp:philosophy |
Sustainable Cooking
|
| gptkbp:publishes |
Cookbooks
|
| gptkbp:signature |
Seafood
|