As is often the case, just as the restaurant had established an enthusiastic clientele, the chef moved on.

This is not the first time that a chef has moved a restaurant and kept a three-star rating.

Some Southwestern chefs are also moving beyond condiments to the bread basket and the dessert cart.

The chef moved to the other end of the sushi bar.

Eventually the chef moved him from the sink to the stove where he started learning how to cook in his early teens.

During preparation, the chef moves throughout the kitchen providing guidance to each team.

Each chef then moves into a kitchen in the second half and prepares a dish that they consider signature or instructive.

The brightest point is the spotless kitchen, where chefs move soundlessly behind a wall of glass.

Most chefs make that call and move on to a more exciting entree.

With its system, a chef can move the cameras and zoom in closely.