Chefs
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I've worked in a few kitchens in my lifetime. Or, should I say in another lifetime? To this day, I still get a kick out of poking my head into a restaurant kitchen, greeting the chefs and cooks, and snapping a photo or two as they work. I captured this image in the kitchen of the Copper Chimney in Mumbai, India. And, yes, the food was delicious and memorable! [Flickr Explore #81, August 3, 2021.]
Chef is the dog of my neighbour. A Cockapoo. A cross Cocker spaniel (mother) and Poodle.
Born 1ste of May 2022.
For dog lovers.
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This is a view of the Seattle skyline after a series of storms fiercely roiled above the city off and on throughout the day.
Seattle, in Spring, is one of those cities when almost every type of weather imaginable is listed -- and SERVED -- on the menu from hour to hour, or every 30 minutes. Take a sip of your drink as I set the scene for you.
You are figuratively sitting at the table, wholeheartedly curious to see what will be featured in the next course because Chef Mother Nature is bringing out her very best today: high winds and drizzle, some "shy-and-goodbye" sunshine, a feast of tempest teasers, more "peek-a-boo" sunshine, a feisty storm and sun combo with a side of rainbow delight, etc. Sometimes you want your taste buds to get accustomed to the new flavors, but often, you don't have time because the next meal has just been prepared for your consumption. The Chef does not care if you haven't had time to acclimate. This is her show.
You get the picture...well, you literally are about to now!
After all the different meals, you are stuffed. However, though your hunger has been overwhelmingly satiated, and your palate has experienced a multitude of spices and seasonings, you know you need to end the meal with an appetizing, gooey, decadent dessert. (Plus, you know it's coming after that fiesta of diverse foods). On this day, we were treated to an intriguing mix of orange and peach skies with smooth breezes above the bay to close the day. Scrumptious, sweet, and delicious, yes?
Alas, I hope you enjoyed our dessert. I know I did.
TIA OFFICIAL WEBSITE / VUE ATYPIQUE / TIA TWITTER / TIA OFFICIAL BLOG / TIA INSTAGRAM
The chef and owner of La Higuera, a small restaurant outside of Madrid, near San Lorenzo de El Escorial.
is gracing us with his wonderful culinary talents on the "barbee" tonight! First official cookout of the season...MMmmmnumnomnumnummmmm!! Burgers, hotdogs, corn on the cob and potato salad!
Chef is the dog of my neighbour. A Cockapoo. A cross Cocker spaniel (mother) and Poodle.
Born 1ste of May 2022.
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Macro Monday - Food Styling
Chef Broc Lee applies the final touches to his masterpiece.
Thank you in advance for your Favs and comments. I created two pictures for this week and it was difficult to decide which one to submit to this challenge. Take a look at my spaghetti shot in my photostream.
Meet The Chef this fellow is always at the door of a local restaurant happy to greet you, I have no idea who is actually cooking there. Found in North Carolina.
...is what the chefs call their version of Egg Benedict at Metropol in Helsingborg.
Their breakfast buffet is outstanding, but you can also order from their A la carte menu, items like this for example.
Totally outstanding version.
Best hotel breakfast in Sweden, probably.
He provided an incredibly good gourmet meal, outdoors, in the rain and mud, and with tourists picking their own greens from the farm fields. It was fantastic.
Kamoizumi Kome Kome-Shu sake.
Bokeh'd is Chef Katsuhiro Yamasaki of Wakuriya in San Mateo, CA.
ETA: The 2011 Michelin Guide for Bay Area Restaurants was just released, and Wakuriya has earned its first Michelin star! Congratulations!
My attention is often lost in these small izakayas, where in tiny kitchens very courteous and conversational chefs prepare food for the customers.
I was about to shoot when the chef appeared, who as soon as she realized she was framed offered me a shy smile that I will try never to forget.
La mia attenzione si perde spesso in questi piccoli izakaya, dove in cucine minuscole degli chef molto cortesi e colloquiali, preparano da mangiare ai clienti.
Stavo per scattare quando è apparsa la chef, che appena si è accorta di essere inquadrata mi ha offerto un timido sorriso che cercherò di non dimenticare mai.
The chef from El Diablo restaurant at Timanfaya National Park in Lanzarote.
"At the restaurant el Diablo, surrounded by the unusual landscape that the Timanfaya National Park presents and at over 600 degrees, we prepare suggestive meats on our ecological barbecue, dishes such as Volcano Hot Chicken or chorizo. A genuine culinary experience!"
La papeterie Darblay et ses bâtiments du XIXe siècle, détruite entre 2005 et 2009.
Entre autres innovations, la première machine à papier 'en continu', qui révolutionna l'imprimerie. On y créa aussi la SOciété du PApier LINge, qui commercialisa en premier... le sopalin.
this chef was moving quickly from pan to plate and wasn't bothered by my taking his photo...too busy i'd think.
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Paul Bocuse. Désigné Cuisinier du siècle par Gault et Millau, et Pape de la gastronomie en 1989, puis Chef du siècle en 2011 par The Culinary Institute of America.
Paul Bocuse. Designated Chef of the Century by Gault and Millau, and Pope of Gastronomy in 1989, then Chef of the Century in 2011 by The Culinary Institute of America.