 | This article needs additional citations for verification .(October 2010) |
Pressure Cooker is a 2008 documentary film directed by Mark Becker and Jennifer Grausman.
| | This article needs additional citations for verification .(October 2010) |
Pressure Cooker is a 2008 documentary film directed by Mark Becker and Jennifer Grausman.
The film revolves around a teacher of a culinary course, Wilma Stephenson, who has been instrumental in leading her students in working-class Northeast Philadelphia to receive large scholarships for college. [1] The film begins with Stephenson stating that, the year prior, 11 of her seniors has earned more than $750,000 in culinary scholarships. As the crew follows the students for the length of year, the students learn, expand their abilities, and compete in cutthroat competitions to earn enough in scholarships to pursue their dreams. [2]
Pressure cooking is the process of cooking food under high pressure steam and water or a water-based cooking liquid, in a sealed vessel known as a pressure cooker. High pressure limits boiling and creates higher cooking temperatures which cook food far more quickly.
The Aga Range Cooker is a Swedish range cooker. Invented and initially produced in Sweden, since 1957 most production has been located in the UK. In 2015, the British AGA Cooker manufacturing company, AGA Rangemaster Group, was acquired by the American Corporation, Middleby.
A slow cooker, also known as a crock-pot, is a countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, such as baking, boiling, and frying. This facilitates unattended cooking for many hours of dishes that would otherwise be boiled: pot roast, soups, stews and other dishes.
The Culinary Institute of America (CIA) is an American private college and culinary school specializing in culinary, baking, and pastry arts education. The school's primary campus is located in Hyde Park, New York, with branch campuses in St. Helena and Napa, California; San Antonio, Texas; and Singapore. The college, which was the first to teach culinary arts in the United States, offers associate, bachelor's, and master's degrees, and has the largest staff of American Culinary Federation Certified Master Chefs. The CIA also offers continuing education for professionals in the hospitality industry as well as conferences and consulting services. The college additionally offers recreational classes for non-professionals. The college operates student-run restaurants on its four U.S. campuses.
The James Beard Foundation is a New York City–based national non-profit culinary arts organization named in honor of James Beard, a prolific food writer, teacher, and cookbook author, who was also known as the "Dean of American Cookery." The programs run the gamut from elegant guest-chef dinners to scholarships for aspiring culinary students, educational conferences, and industry awards. In the spirit of James Beard's legacy, the foundation not only creates programs that help educate people about American cuisine, but also supports and promotes the chefs and other industry professionals who are behind it.
Hilda Elsie Marguerite Patten,, was a British home economist, food writer and broadcaster. She was one of the earliest celebrity chefs who became known during World War II thanks to her programme on BBC Radio, where she shared recipes that could work within the limits imposed by war rationing. After the war, she was responsible for popularising the use of pressure cookers and her 170 published books have sold over 17 million copies.
Long Island City High School, commonly abbreviated L.I.C. or LICHS, is a public high school in Long Island City, Queens, New York City. The present building was built in 1995. The school had an enrollment of around 2,500 in 2015.
The American Culinary Federation (ACF) was established in 1929 in New York City and is the largest professional chefs' organization in North America. It was the progeny of the combined visions of three chefs' associations in New York City, the Société Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America.
Emeril John Lagassé III is an American celebrity chef, restaurateur, television personality, cookbook author, and National Best Recipe award winner for his "Turkey and Hot Sausage Chili" recipe in 2003. He is a regional James Beard Award winner, known for his mastery of Creole and Cajun cuisine and his self-developed "New New Orleans" style. He is of Portuguese descent on his mother’s side, while being of French heritage through his father.
The Sandwich Man is a 1983 Taiwanese film. The film project was proposed and put into plan by Hsiao Yeh (小野)and Wu Nien-jen (吳念真). It was directed by Hou Hsiao-hsien and two other then-new directors, Tsang Jong-cheung (曾壯祥) and Wan Jen (萬仁). The script by Wu Nien-jen is based on three stories from Huang Chun-ming's short stories collection The Taste of Apples. The three stories together vividly portray the society of Taiwan during the Cold War period when it underwent industrialization with help from the United States. The film is regarded as a hallmark at the beginning of Taiwanese New Cinema.
Michael Allemeier CMC is South African-born Canadian who is an Instructor of Culinary Arts at SAIT Polytechnic and former Executive Chef at Mission Hill Family Estate in Westbank, British Columbia, Bishops in Vancouver, and Teatro in Calgary.
Christina Machamer is an American chef who won in the fourth season of Fox Network's reality cooking show Hell's Kitchen. She was awarded the position of "senior sous chef" at Gordon Ramsay's then-new restaurant at The London West Hollywood, where she earned a $250,000 yearly salary.
Roland G. Henin is an American chef, and the corporate chef and chief culinary ambassador for Delaware North Companies. He is one of approximately 60 certified master chefs in the U.S. and has been recognized as an accomplished chef, culinary teacher and cookbook contributor throughout his career. He coached Timothy Hollingsworth for the 2009 Bocuse d'Or in Lyon, France.
Dylan McGrath is an Irish celebrity head chef. He was the owner of the now defunct Michelin starred restaurant Mint in Dublin which closed as a result of the economic downturn. In August 2010 he opened 'Rustic Stone Restaurant by Dylan McGrath' on South Great George's Street in Dublin's city centre. In 2011 Dylan was announced by RTÉ One as the judge on the Irish version of the show Masterchef. He also appeared in the 2008 RTÉ One television series Guerrilla Gourmet and in the fly on the wall series The Pressure Cooker. Derry Clarke has called him a "brilliant young chef".
A pressure cooker bomb is an improvised explosive device (IED) created by inserting explosive material into a pressure cooker and attaching a blasting cap into the cover of the cooker.
Anova Culinary, officially known as Anova Applied Electronics, Inc., is a company headquartered in San Francisco that specializes in smart kitchen appliances designed for home cooking. Their product range includes devices such as sous-vide cookers, combination ovens, and vacuum sealers. In 2014, Anova introduced the Anova Precision Cooker, the first sous-vide cooking device with Bluetooth connectivity, followed by a Wi-Fi-enabled version in 2015.
Pressure Cooker is a 2020 Indian Telugu-language comedy drama film directed by Sujoi Karampuri and Sushil Karampuri. The film features Sai Ronak and Preethi Asrani in the lead roles. The film was released on 21 February 2020. The film is about the pressure from an engineering graduate's father to study abroad similar to when a pressure cooker is finished cooking.
Preethi Asrani is an Indian actress who primarily appears in Telugu and Tamil films and television industry. She played the lead role in the Tamil soap opera Minnale on Sun TV. She debuted as a lead actress with Pressure Cooker (2020) and starred in the critically acclaimed Ayothi (2023).
Christina M. Wilson is an American chef and reality television personality. She was the winner of season 10 of the FOX Network's reality cooking show Hell's Kitchen. She was awarded the position of chef de cuisine at Gordon Ramsay Steak at the Paris Las Vegas. After 2015, she was the Corporate Executive Chef of Gordon Ramsay Restaurant Group. In 2016 and from 2018 onward, she has also returned to Hell's Kitchen as a Sous-chef. Since 2020, she has been the VP Culinary of Gordon Ramsay North America.
Margaret J. Andrew was an American experimental engineer. Born in Dayton, Ohio, she had a focus in science and technology. Her work as an experimental engineer lead to two patents for improving dishwashing and clothes washing appliances. In addition to her professional endeavors, Margaret had a passion for fine cooking and cuisine.
 | This article about a biographical documentary film is a stub. You can help Wikipedia by expanding it. |