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The chef of Balmain Bakehouse Cafe.
Darling Street, Balmain, Sydney, Australia (Monday 20 July 2015)
Free illustration as linkware ! :-)
You can use this picture for any non commercial use.
All you have to do is link to my website : www.jt-book.com/
Chef Roddey came to Circle City from somewhere in Pennsylvania to cook for mushers and handlers. He was very busy making omelets and other delicious breakfasts to order. Jennifer and I had biscuits and gravy. He also had a big tub of chocolate chip scones ready for everyone.
Chef Michael Voltaggio gets a new tattoo in support of Taste of the Nation Los Angeles. Tattoo Artist Jesse Esquivel
Photo by Jo Stougaard 6/5/10
Video: www.eonline.com/uberblog/marc_malkin/b184857_top_chef_win...
Laurent Loesel is a French talentuous Chef. Is cuisine is a synthesis between design and incredible taste experience.
Sure of one think, "le Manoir de Courbessac" have made the right bet on him.
Assignement job for press magasine.
Strobist information :
Food : Sb900 into medium softbox from the left
Sb800 with translucent umb from above
Portrait : sb800 with beauty dish slightly from above
sb900 with barn door for some ad light
Thanks to Vincent Chambon for assist and all of the great team for their smiles !
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And here is the faccebook page of ARTLIGHT Photography : Official page
Chef Michael Voltaggio gets a new tattoo in support of Taste of the Nation Los Angeles. Tattoo Artist Jesse Esquivel taking a photo of his work
Photo by Jo Stougaard 6/5/10
Video: www.eonline.com/uberblog/marc_malkin/b184857_top_chef_win...
Chef Antonio Bachour...
L'art de dresser et présenter une assiette comme un chef de la gastronomie...
> www.facebook.com/VisionsGourmandes
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Photo à aimer et à partager ! ;)
#gastronomie #gastronomy #chef #presentation #presenter #decorer #plating #recette #food #dressage #assiette #artculinaire
Aulostomus strigosus - Atlantic cornetfish / pez trompeta / poisson trompette & Pomadasys incisus - Bastard grunt / Roncador / Grondin métis, Tenerife.
Chef Ana takes you to the market to select the day's ingredients. Not visible is Santiago (still in womb).
This weekend’s Secret Pickle Supper Club was our most intimate ever and was held at Steeped and Infused. The theme was Tea and we enjoyed a fantastic meal, interesting guests, and a wonderful venue. We couldn’t ask for better.
Jennifer Best, the founder of Steeped and Infused, who educated us about each tea as the course it was used in was presented. Matt did an amazing job incorporating such a complex yet delicate ingredient into each course.
Tea Pickle Menu
Tea Sangria, Jennifer’s special recipe incorporating her Green & White Grapefruit Supreme blend,
Bronzion ceviche made with kumquats, ginger ale and hibiscus.
Asparagus raw & cooked, mushroom raw and cooked, potato confit, manchego, ramps, gunpowder custard
Lapson Souchong-Copper River Salmon, spruce tips, grapefruit, and watercress soup
Milk-poached scallop, with yogurt, peanuts, raisins and Monk’s Blend “fried sauce”
Veal Osso Buso with mustard spaetzle, fava beans, ricotta, dill and Canadian Spring Maple Tea Blend.
Sous-vide pork loin with capres, fennel, sun-dried tomato and Rooibos Lemon Chiffon pudding
Spring Iced Ice Tea
“Tea Service”: chocolate and jasmine ganache served with tea cookies, spearmint, and rhubarb.
Big thanks to Jennifer Best for use of Steeped and Infused, and to the hard working and fantastic Secret Pickle Crew: Matt, Marichka, Wade and Gerry.
Want to come to the next one? Make sure you sign up now to get an invite