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Chef John Placko of the Modern Culinary Academy and Powder for Texture photographed as part of the Chefs #LoveCDNBeef on unsweetened.ca series for Canadian Beef.
Chef Michael Voltaggio gets a new tattoo in support of Taste of the Nation Los Angeles. Photo by Jo Stougaard 6/5/10
The French master chef has prepared nearly every dish in the world and seen every kitchen. A true perfectionist of his craft, Chef Woody wants no person or thing to come between him and the perfect dish. Graceful and eloquent by nature, hot blooded in the name of cuisine. Chef Woody is in Rise of Lyric.
Giles Duley is a photographer, writer and presenter, born in 1971 in London. His work focuses on the long-term humanitarian impact of conflict. Most recently, he filmed the television series One Armed Chef with Vice, where he visits locations impacted by war, including Ukraine, Lebanon, and the Democratic Republic of Congo, cooks with the families he meets, and listens to their stories.
Starting his career as a music photographer, Duley worked with the likes of Mariah Carey, Oasis and Lenny Kravitz for publications including Q, Vogue, Sunday Times and Elle.
In 2004, Duley changed his focus to documentary work, partnering with well-respected charities such as HI (Humanity and Inclusion), EMERGENCY, Save the Children and UNHCR to highlight lesser-known stories deserving of public attention and action. Although documenting challenging, and at times, horrific situations, Giles captures the strength of those who fight adversity rather than succumb. His photographs draw the viewer to the subject, creating intimacy and empathy for lives differing from ours only in circumstance.
His work has taken him to Iraq, Afghanistan, South Sudan, DR Congo, Angola, Bangladesh, Kenya, Ukraine, Jordan, Lebanon, Colombia, Vietnam and Nigeria among others.
In 2011, whilst working in Afghanistan, Duley was severely injured by an IED. As a result of his injuries he is a triple-amputee. In 2012 he returned to Afghanistan to continue his work as a photographer.
Duley is also CEO and Founder of the NGO Legacy of War Foundation. A core part of the project is collaborations with other artists and writers to reach a wider audience. These collaborations have included the musicians Massive Attack and PJ Harvey. He is a campaigner for the rights of both refugees and those living with disability caused by conflict.
In 2019 he was awarded the prestigious Amnesty Media Award for Photojournalism.
Thank you to our partners!
Mailchimp
Harvest
The Invisible Dog
Thank you to our photographer for this event, who wishes to remain anonymous.
To watch this talk and learn more: creativemornings.com/talks/giles-duley
A buddy of mine who is a personal chef.
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Kanda, Tokyo, Japan
Nikon F6
Voigtlander Nokton 58mm F1.4 SLII
Ilford HP5+
Ilfotec DDX
DSLR Scan/Valoi Easy35 Holder
Negative Lab Pro 3.1
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
La Maison du Prisonnier, une par chef lieu de département, est crée par le Commissariat au reclassement des prisonniers. Organisme vichyste du 2 septembre 1941 est confié à Maurice Pinot, un officier libéré, ancien collaborateur du président de la Confédération générale du patronat français.
fr.wikipedia.org/wiki/Maurice_Pinot
Merci à franavia pour le document
La « Maison du prisonnier » était administrée par un ancien PG, ancien combattant de 1914-1918, Georges Lesage. Située rue Guilbert, elle comprenait, au rez-de-chaussée, un Comité central d'assistance aux PG, qui s'occupait principalement de la distribution de vivres pour la confection des colis individuels par des comités locaux. Huit mille colis par mois, entreposés rue des Cordeliers. Le directeur en était M. Corret, le secrétaire administratif, M. Watterwald.
Au premier étage, la Maison du prisonnier abritait le secrétariat du « Prisonnier libéré », dont l'objet principal était de renseigner les rapatriés, de les orienter et faciliter leurs démarches administratives ou juridiques. L'antenne de Caen était assurée par deux ex-PG, MM. Baudouin et Liévens, dont les compétences au service de ceux qui rentraient, dans des conditions parfois dramatiques, furent particulièrement précieuses.
Autre service particulièrement important : « La famille du prisonnier », organisme spécifique issu du Secours national dont l'objet était d'aider les épouses, les enfants ou les parents de PG. Elle était dirigée par Mme de Saint Germain, Mlle Morice, Mme Bladé.
La Maison du prisonnier abritait aussi la Croix-Rouge française. Cet organisme, vivant de ses propres ressources, ouvert aux familles des PG et aux rapatriés était animé par Mme de Vieil-Castel, Mlle Thomine-Desmazures.
Au second étage de la Maison du prisonnier se trouvait le secrétariat des Centres d'entraide, dirigé par M. Branquart, et la Direction générale.
Enfin, le Service du reclassement professionnel avait pour mission de régler le problème de la réintégration professionnelle. Problèmes délicats s'il en fut, en raison du manque de législation adaptée à l'époque.
MM. Schmitt et Blondel, de l'Inspection du Travail, dirigeaient ce service dont toutes les responsabilités, comme pour l'ensemble des autres services, étaient assumées par des rapatriés.
Source :
www.flickr.com/photos/mlq/3247126726/in/pool-918002@N24
Localisation:
chef cleaning fish - Close-up of chef cleaning fish, Model: Derrick Blackwood. To Download this image without watermarks for Free, visit: www.sourcepics.com/free-stock-photography/24721603-chef-c...
Chef anfitrião
No The Yeatman em Gaia, voltou a conquistar uma estrela Michelin através das suas propostas que conjugam a cozinha regional com uma abordagem contemporânea sempre harmonizada com os melhores vinhos . ..
Saiba mais sobre o percurso do Chef em:
www.rotadasestrelas.com/#THE-YEATMAN-18-20-abril-the-yeat...
Como fazer o download de uma foto no FLICKR
1.Clique na foto que deseja fazer o download;
2.No canto direito inferior da página verá 3 bolas, este ícone é um botão de ação. Ao clicar neste botão terá de selecionar a opção “ver todos os tamanhos”;
3.Escolha o tamanho pretendido para o seu download. Se deseja fazer uma impressão em papel, sugerimos que faça o download do tamanho “Original”;
4.Finalmente clique no botão “Fazer download”.
...
How to download a photo from FLICKR
1. Click on the photo you wish to download;
2. On the end right-side of the page you will see 3 dots, this is an "Action" button. Click on the option "view all sizes";
3. Select which size you wish to download. If you intend to print the photo to paper, then "Original" is typically the best option;
4. Finally, select the "Download" button.
Chef Michael Voltaggio gets a new tattoo in support of Taste of the Nation Los Angeles. 6/5/10. Tattoo Artist Jesse Esquivel
Video: www.eonline.com/uberblog/marc_malkin/b184857_top_chef_win...
nomnomclub.com/restaurants/2013/taste-the-love-bistro-group/
TGI Fridays, Italiannis, Fish & Co., Flapjacks, Pig Out, Krazy Garlik, Stock Market, Bulgogi Brothers , Ma Maison, Village Tavern, Watami, Modern Shanghai, The Bistro Group, Bistro Group, Taste the Love, Valentine's Day, Premiere Card, Chef Josh Boutwood, Chuck E. Cheese's, New Glorietta, Black Pizza, Citibank, Lisa Ronquillo
nomnomclub.com/restaurants/2013/taste-the-love-bistro-group/
A couple of miles past Greenloaning, travelling south on the A9 and the Balhaldie Little Chefs come into view. Forte decided it wanted a slice of the A9 between Perth and Stirling and its researched showed that the road was busy enough to justify not one but two Little Chefs, one for the southbound traffic and the other for the north. Balhaldie South would utilise a long-standing existing building, which had served as many things including a roadside inn, a blacksmiths and a garage, while north would be a new build in Little Chef's house style of the time. South opened between 1980 and 1982 and North a little later in 1984, making it the second dual sided Little Chef site in Scotland. Over the years, the two continued to trade well, the southbound site was joined in the 90s by a filling station and both Little Chefs saw frequent refurbishments from their various parent companies. They successfully survived large scale restaurant culls in 1996, 2001/2, 2004 and 2007 too and remained busy and profitable, despite the setting up of the Tullibardine Distillery and Baxters visitor centre complex a few miles north at Blackford.
However, and almost without warning, Balhaldie North closed its doors in 2012. Little Chef's then parent, R Capital, blamed poor trading but restaurant staff commented that this was brought about by roadworks outside the site. Plus the large roadside totem sign no longer lit, compromising the visibility of the site. It seemed a sad end for a site that had obviously done pretty well up to that point.
This left Balhaldie South to go it alone and, by the end of 2013, it was the only Little Chef left in Scotland. A sad state compared with the 23 that once traded at one time. Thankfully commitment to Balhaldie South remains and it is currently being refurbished.
The northbound branch briefly reopened as an independent called "Olivers". However, this was short lived and it now lies empty again. Given that the roadworks have long since gone and that, up the road, Baxters have pulled out of their shop and restaurant site in Blackford due to logistical problems, I reckon it could have a future again
This Scarecrow Chef is nowhere near as frightening as Chef Gordon Ramsey from TV's Hell's Kitchen!
He was seen on Main Street USA in the Magic Kingdom at Walt Disney World. I am kind of bothered by the shadows from the trees falling over him, but it was the best I could get of him. I guess it will have to do..