How to pronounce “cooks”(noun) in English

Cooks do migrate, I like to call it, from one restaurant to another.

cooks take, who are in the profession?

Cooks and readers-- OK, yes, one person.

cooks have in the beginning slowly goes away when it's it's not necessarily wrong it's just different it might be

Cooks you can actually take a bag and suid cooking is boil in a bag you've all seen that right you can go in the

cooks encouraging the cooks giving the rhythm to the kitchen and testing the food you have no pity and you have zero

cooks.

Home cooks tend to get into ruts.

as cooks and culinary artists, I didn't realize they were called artists.

These cooks are cooking things from their home.

The cooks don't say, I'm making staff meal.

The cooks will will sit together with other cooks because they want to talk about things, and the servers will sit with themselves.

And cooks are engaged with what's happening in the kitchen at every stage, and that includes how long something is going to cook for.

do cooks worry about, right?

home cooks, and asked them lots of questions and did a factor analysis.

be cooks.

this cooks, if, you know, the longer you let this cook the more thick it's going to get, the chickpeas.

young Cooks comes to us that shows some kind of promise we want to make sure that we mentor and train that young cook

my cooks and and employees at the restaurant now that you know working in

Three cooks. It was a way to pay the cooks more money.

400 cooks on this campus from dishwasher to chef; all of us in someway or other have been

more Cooks now than ever before cooking schools are you know the admission rates are higher than ever before uh then more Cooks I think uh we need a lot of cooks

Our obligation as cooks is to kind of help them understand why we love, and why it's so great.

And the other cooks would scoff about it and give them a hard time.

And so for young cooks and people at home, I always say that you have to learn the difference in pan cooking and there's many nuances of it.

Most home cooks cook the same thing all the time.

In the world of cooks and chefs, at least a few years ago, cooking vegetables was not very high on the priority list.

And then many Iranian cooks pride themselves on the quality of their tahdig, that crispy thing that many of us would treat as an accident,

We have our home cooks, which I think makes this show so much more different than any other cooking show that's ever been on for several reasons.

And these are home cooks that are just looking to fulfill their dream.

Do you think home cooks are better now than when you started, Emeril?

So commercial cooks could use this stove and save money and protect their health at the same time.

So garlic cooks really fast.

We were just young cooks.

Your friends who are cooks too?

And people are better cooks.

We're obligate cooks.

For us amateur cooks in the room, is there, like, one cookbook that you would say buy this, beside yours?

Who are my cooks here in the room?

They're certainly terrific cooks.

We have over 100 cooks.

Because the cooks are cooking wherever they've come from-- they're Dominican, or Mexican, or Asian.

And the cooks prepare the menu according to the chefs wishes of how it should be done.

Whereas what home cooks know is that the fastest, simplest, most straightforward way you get food on the table

I talk to my cooks about this.

that made young cooks not want to get involved in haute cuisine anymore.

of home cooks don't think about it.

Most home cooks, I think, are pretty strict recipe followers.

To teach cooks.