Across
- 4. - Last name of the chef behind the iconic Berkeley restaurant "Chez Panisse."
- 7. - A trained wine professional, often found in upscale restaurants.
- 8. - An elegantly shaped scoop of food, often referring to a dumpling.
- 11. - A dish of filled rolled meat or pastry, often tied with string.
- 12. - Chef known for blending East-West flavors, with a restaurant in the Bay Area.
- 13. - A center-cut tenderloin steak, often served for two.
- 15. - Late French chef with the most Michelin stars in history.
- 17. - Founder of the Momofuku restaurant group and a proponent of modern Asian cuisine.
- 19. - British chef known for "The Naked Chef" and his food revolution campaigns.
- 20. - A dish of raw meat or fish, seasoned and served as an appetizer.
- 24. - A cooking method where meat is slowly cooked in its own fat.
- 25. - Chef with a namesake steakhouse in San Francisco.
- 27. - A sweet meringue-based confection, not to be confused with its coconut counterpart.
- 28. - A luxury French dish made of the liver of a duck or goose.
- 29. - A county in California known for its wineries and upscale eateries.
- 30. - A French bakery specializing in pastries and sweets.
- 32. - British chef known for his fiery temper and multiple Michelin stars.
- 34. - Late culinary traveler and author of "Kitchen Confidential."
- 35. - One of the mother sauces in French cuisine, made from milk.
- 36. - A slow-cooked casserole from the south of France, containing meat and white beans.
- 39. - A type of bread strongly associated with San Francisco.
Down
- 1. - Renowned for his Southwestern cuisine and a frequent face on food television.
- 2. - A rich and tender French bread, often sweetened.
- 3. - Chef behind "The French Laundry" in Yountville, California.
- 5. - The "French Chef" who brought French cuisine to American households.
- 6. - A buttery, flaky, and crescent-shaped bread from France.
- 9. - A vegetable dish from Provence, often associated with a Pixar film.
- 10. - Valley known for its wineries and fine dining in California.
- 14. - A traditional fish stew originating from the port city of Marseille.
- 16. - Recognized for his expertise in Italian cuisine and his orange Crocs.
- 18. - A mix of onion, carrot, and celery used as a base in many dishes.
- 21. - French dish made of snails typically served in garlic butter.
- 22. - French chef known for his eponymous restaurant in New York but with roots in Lyon.
- 23. - Known for his Creole and Cajun cooking and his catchphrase, "Bam!"
- 26. - Luxurious fish eggs often served as an appetizer.
- 31. - A small round piece of beef from the end of a fillet.
- 33. - Spanish-American chef known for his tapas and humanitarian efforts.
- 36. - Classic French dish translating to "rooster in wine."
- 37. - Spanish chef behind the avant-garde restaurant, El Bulli.
- 38. - Austrian-born chef behind the famous Spago restaurant in Beverly Hills.