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Page from Sani-Broiler manual for the model used at Burger Chef in the 1960s. The broiler was manufactured by the Sani-Serv division of Burger Chef, which manufactured all the equipment for Burger Chef restaurants and also sold to the restaurant trade. The Model B-85-G mentioned was an earlier lower capacity model used in early Burger Chef locations and still sold to the trade at this time.
While most hamburger chains cooked thier burgers on a griddle, Burger Chef's open-flame broiling provided a better flavor.
Some people confuse Burger Chef and Burger King and there was a slight connection. Sani-Serv founded the Burger Chef chain after being contacted by the founders of Burger King to manufacture their flame broiler. Sani-Serv then came up with a totally new, more efficient design. They opened a demonstration store to show potential clients the broiler, and other Sani-Serv food production equipment like the Sani-Shake milk shake machine. The food was so good they developed a following and then decided to go into the fast food business, which gave birth to Burger Chef.
Asian Chef (closed) [814 square feet]
10100 Midlothian Turnpike, Richmond, VA
This restaurant opened in 2014 and closed in 2017; it was originally a Bullets, which was built and opened in 1993. It became Ugly Biscuit in spring 2010 and Steak Out in summer 2012.
Michelin starred chef from The Star Inn at Harome , The Star Inn The Harbour, Mr P’s Curious Tavern and The Star Inn The City, both in York
© 2018 Tony Worrall
I put this montage together of a younger me with some aspects of my career as a chef prior to retirement.
My Missus fell in love with these salt 'n' peper chefs in Bulgaria last year "easily pleased, bless her"
This is Mister Salt.
I was brewing up at dinner,opened the cupboard and caught sight of this chap and for some reason took his photo.
Mind you I did like them at the time myself.
Gaz
Created with Master Bladesmith Bob Kramer, the KRAMER by ZWILLING EUROLINE Stainless Steel Damascus Collection features stainless steel blades made to his exacting standards, maximizing curves, balance and utility. The knives are hand-finished with a traditional 3-step process by skilled Japanese artisans. Combined with the SG2 micro-carbide powder steel, the ice-hardened CRYODUR blades deliver scalpel-like sharpness, stay sharper longer and can withstand more sharpening over their lifespan. The SG2 super steel core is protected by an exceptionally beautiful 100-layer Chevron Damascus pattern, which is complimented by a stunning black linen Micarta handle and signature Bob Kramer mosaic pin.
December 29 - On our way to the town of Hana (known for its winding mountain road and spectacular view), when we stopped at Island Chef. It's in a stationary trailer that sells Chinese food with a Hawaiian twist. The chef is a sweet, old American lady named Linda who is accompanied by her husband, the sous-chef. It was definitely a little surprising at first, but the food was incredibly authentic.
Chef of Sapore at St. Kilda, Melbourne.
Sapore's been given 1 hat from 2010 until 2012 and still going strong. One of the best in Melbourne city.
The Hungarian Chef (based on the 'Il Couco' Carlos Lischetti design). Chocolate Irish Baileys cream flavoured mud cake.
ODC, Cafe
Out with friends today and we stopped at a roadside cafe, or rather a tin shed on wheels, and it was an absolute little gem. Great food and the chef was lots of fun.