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Aulostomus strigosus - Atlantic cornetfish / pez trompeta / poisson trompette & Pomadasys incisus - Bastard grunt / Roncador / Grondin métis, Tenerife.
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
Chef Sean Sherman, Oglala Lakota, addresses the audience during a panel on the USDA Indigenous Food Sovereignty Initiative at the White House Tribal Youth Forum at the U.S. Department of Health and Human Services headquarter in Washington D.C., on Nov. 14, 2022. USDA Deputy Secretary Jewel Bronaugh, FNCS Deputy Under Secretary Stacy Dean, and USDA Office of Tribal Relations Director Heather Dawn Thompson led a cooking demonstration and conversation about Indigenous food sovereignty for tribal youth as part of the White House Tribal Youth Forum, a pre-event to the Nov. 30-Dec. 1 White House Tribal Leaders Summit.
This event ties into the USDA Indigenous Food Sovereignty Initiative, which promotes traditional food ways, Indian Country food and agriculture markets, and Indigenous health through foods tailored to American Indian/Alaska Native (AI/AN) dietary needs. Learn about new cooking videos, recipes, foraging guides, and other resources to promote Indigenous food ways at: www.usda.gov/tribalrelations/usda-programs-and-services/u.... (USDA photos by Christophe D. Paul)
Chef Ana takes you to the market to select the day's ingredients. Not visible is Santiago (still in womb).
All smiles with the lovely Olivia from All the Best Fine Foods who pared with H.O.P.E. Farm and made dainty rosey beet-juice coloured crepes filled with roasted vegetables.
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.
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Was asked to do some photos @ The White Hart Inn for their new web site never done anything like thi sbefore so a big learning curve spent 4 hours there , its an unpaid photo shoot but good experience and good advertising for me !!
VIEW MY WEB SITE AND ONLINE SHOP HERE
Was so HOT in this kitchen and bear in mind i manage a team of industrial chefs who cook on a HUGE scale for M&S lots Diet Coke & Ice and Home made Ice Cream though oh and Home made crisps that you so have to try !!!!
Young Chef 2016 final at Hammersmith and West London College. Wood Lane Ghigh pupil Michael Archetta
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...
What was the Little Chef at Foveran between Aberdeen and Ellon which left us in 2001. The eagle eyed amongst you will of course realise that the original building has been kept and added to by an extension on the left. Partly gone but not forgotten!
With Chef Cristeta Comerford, Executive Chef of White House.
She is the first female chef of White House.
As a female cook, I really respect her.
I woudn't say I wanna be a White House Chef, but wanna achieve something big.
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/
Rio de Janeiro, 27 de abril de 2015 - R.J. Cooper premiado Chef nos EUA fala sobre a culinária norte-americana na universidade UNISUAM, no Rio de Janeiro.
Missão Diplomática dos EUA no Brasil promove Intercâmbio Culinário
De 17 a 28 de abril de 2015, a Missão Diplomática dos Estados Unidos no Brasil está patrocinando a visita do chef-celebridade norte-americano R.J. Cooper à Belo Horizonte, São Paulo e Rio de Janeiro, para compartilhar sua interpretação premiada da culinária norte-americana em vários eventos nas três cidades. A iniciativa faz parte do programa do Departamento de Estado dos EUA Culinária Diplomática, que pretende enviar chefs renomados dos EUA ao exterior para compartilhar suas experiências como chefs nos Estados Unidos. Desde 2012, o programa já patrocinou demonstrações culinárias e outras atividades que unem as pessoas e culturas através da paixão compartilhada pela boa comida.
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U.S. Mission Brazil Promotes Culinary Exchange in Brazil
Rio de Janeiro, April 27, 2015 - R.J. Cooper award-winning chef shares North American cuisine at UNISUAM university in Rio de Janeiro.
From April 17-28, 2015, the United States Diplomatic Mission in Brazil is sponsoring the visit of U.S. celebrity chef R.J. Cooper to Belo Horizonte, São Paulo, and Rio de Janeiro, to share his award-winning interpretation of North American cuisine at several events in the three cities. The initiative is part of the U.S. Department of State’s Diplomatic Culinary Partnership, which aims to send renowned U.S. chefs abroad to share their experiences as chefs in the United States. Since 2012, the program has sponsored culinary demonstrations and other activities that unite people and cultures through a shared passion for good food.
Molecular Gastronomy Class. Chef Michael Young making Pineapple "Caviar". His new Silver Lake restaurant "Domenico Ristorante" is due to open in 2009 mylastbite.wordpress.com/2008/12/12/moleculargastronomycl...