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Pratos do jantar inspirado no filme Amadeus, com o Chef William Chen Yen e o Pâtissier Diego Lozano. Fotos de Cleiton Thiele.
News Media shoots the lionfish dish
FWC photo by Tim Donovan
Lionfish Removal and Awareness Day 2016
Upgrading Course Training For Chief Cook at PHILCAMSAT PTC Building Penthouse under MLC 2006 as Manila Amendments 2010.
With his new Best Buddies apron and a chef's hat from who knows where, Matt's cooking up his dinner. Roast beef on a garlic bagel.
No domingo de Ramos dia 2 de abril os chefes de equipa de voluntários se encontraram novamente para VI edição do Bootcamp na Universidade Católica.
Foto ©️ JMJ Lisboa 2023
Chef Jacquy Pfeiffer works on his sugar sculpture during the MOF competition in Lyons, France, 2007.
photo credit: Chris Hegedus
The most amazingly complete Burger Chef I've ever come across. Side panels are still on the building, and pretty much if you tore off the wood siding and found a complete original sign, it'd look like it did the day before it went out of business.
Boring stuff to most, but exciting to me. A blast from my past.
The site viewed from the north. The Texaco filling station would have been at the front and the car park behing where the evergreen trees are. The Little Chef would have been at the far right. The A74(M) is in the background.
Shaking up the concept of Japanese restaurants in the city, Robinson has opened a sort of sushi-focused snack bar that offers refined, quality small plates that are influenced by the slightly sweeter flavours from Fukuoka (Southern Japan) which he grew up with (via his cousin’s wife in Barbados) and in the four years he trained under Mitsuhiro Kaji (Sushi Kaji). The daily-changing menu features a selection of Ocean Wise fish, and direct-sourced produce from small-scale Ontario farms. That also means the prices are market-driven, with plates ranging from $2-20. The experience can be as low commitment as a single piece of sushi, all the way up to an omakase dinner (chef’s choice) that caps at $50. Kathryn Firanski (The Capital) is responsible for all the daily made sorbets and ice creams. An example of potential menu items, below.
Skippa Restaurant
379 Harbord St.
Toronto, ON
Resos via email: info@skipp.ca
Owner and chef: Ian Robinson
Introducing profile for Toronto Life: torontolife.com/food/restaurants/whats-menu-skippa-new-ja...
What is this world coming to? 14 is my new record. Planet Flicker is too kind to me!
1. Week 22, 52 Weeks: Anybody need a faux-chef?, 2. Week 20, 52 Weeks: The digital age can be as confining as it is expansive., 3. Week 14, 52 Weeks: The man in the mirror(ed) sunglasses - with Flickr Notes!, 4. What's really in my bag? - with Flickr notes!, 5. Week 8, 52 Weeks: I've been running with a Fast crowd lately . . ., 6. What a $4.00 bottle of water looks like - with Flickr notes!, 7. Polar Bear Plunge 2007: Plunge Zone, 8. Giant Food,
9. Nintendo wii! My mother-in-law Thelma wii bowling a 155!!!, 10. Drum Point Lighthouse, looking out towards the Chesapeake Bay, 11. Who loves you, baby - then and now?, 12. WUP (Wake Up Pad) One - with Flickr notes, 13. flickr.com/photos/61787893@N00/198115312/, 14. Breakfast - with Flickr notes!
Created with fd's Flickr Toys.
Leña
176 Yonge St.
Toronto, ON
(416) 507-3378
LenaRestaurante.com
Twitter: @LenaRestaurante
Owners: Oliver & Bonacini
Chefs: Corporate Executive Chef Anthony Walsh and executive chef Julie Marteleira
Introducing Profile on TorontoLife: torontolife.com/food/restaurants/lena-oliver-and-bonacini...
One of the recent portraits I took for Linda Modern Thai (client) of sous chef Chris Jang (ex-AOK).
This was shot with the X-Pro1. The shoot probably lasted no more than 3 minutes (Chris is a shy one. Like me he's used to being behind the camera not in front. Ironic as in his past life - and still is, so talk about being flattered to shot a pro! - photography was his calling. In a past life, I used to do some talent work ...) but he was a natural.
Plus I've been doing some portraits with this mirroless wonder and really enjoyed the results.
Pauline Gorriceta-Banusing is the owner/proprietress of al dente restoranti italiano, chosen by Philippine Tatler as one of the country's best restaurant for 2008. Her other restos are Maki, Freska and Villa Regatta.
Culinary comedy for all five senses with Chef's epic search for the secret recipe of Bibimbap. A stunning hour of beatbox, a cappella, martial arts, b-boying and interactive imagery from the creators of 'Jump', EdFringe 2006's top-selling show.
I took this while at our Molecular Cooking class at Sur La Table in Los Angeles. There's this big mirror above the chef's station, which is angled so you can see everything he's doing - even if you're sitting across the room. I liked this angle, so I snapped it. It was the only picture I took the entire day. I was too excited to learn molecular cooking tricks, and meet Peter, Jo, and Cody for the first time.
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 !!!!
Ana Rivas, 47, of Arleta, Calif. smiles for the camera while cooking at The Main Course, a restaurant in Los Angeles, Calif., where she has been the chef for over 20 years.
Well, in their silly, playful way.
"Six of Toronto’s top chefs, six local farmers and six Ontario beverage producers are coming together in support of The Stop Community Food Centre at The Burroughes Building, hosted by ProvisionsTO. This inspired night of creativity will push culinary limits and provide hand picked craft wines from across the province in this six-course celebration of Ontario.
Chefs:
-Robbie Hojilla (The Harbord Room)
-Basilio Pesce (Porzia)
-Steve Gonzalez (Valdez)
-Scott Vivian (beast)
-Kevin Castonguay (ProvisionsTO)
-Nate Middleton (Home of the Brave)
MENU:
Fisher Folk – Steve Gonzaelz
albacore tuna, apple, citrus, sea buckthorn, cilantro, chilies and potato
Provender – Kevin Castonguay
bufala ricotta, radish cake and dried scallop
Marc’s Mushrooms – Basilio Pesce
maitake Consume, artichoke and spruce
Grassroots Organics – Scott Vivian
celeriac, cherry bomb, chicken skin, corn meal
Off The Bone – Robert Hojilla
pork sinigang, rhubarb and sweet potato
Rosewood Estates – Nathan Middleton
honey anglaise, burnt honey chocolate cake and smoked honey ice cream
Supporting “The Stop”, a community based non for profit organization geared toward healthy and sustainable living, ProvisionsTO and friends are collaborating on a farmers’ almanac inspired event. The Stop and farmers almanac ideals of conservation, sustainable living and agriculture are all core values we can agree on!
Farmers who are supporting the cause and donating the goods are Ontario’s best pork from Off The Bone, Canada’s diverse ocean wildlife from Fisherfolk, Prince Edwards County’s Vicki’s Veggies, Grassroots Organics, Marc’s Mushrooms and Cookstown Greens. Beverage producers supporting the evening are Southbrook Vineyards, Rosewood Estates Winery, Izumi Sake, Redtail Vineyard, Karlo Estates, Handsome Brut, Dillions Distillery and Tequila Tromba.
We would like to thank, The Burroughes for providing us with a canvas to create an evening of great food and wine.
Price: $110 all-in – includes food, drink, gifts & your donation to charity."