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Chef demo at the Cockermouth Food Festival 2013
Chef Steven Doherty began as an apprentice at the Savoy in London. He later moved to Le Gavroche as Commis Chef working up to the role of Chef de Partie. He then worked as Sous Chef for Albert Roux’s.
Le Gavroche. He gained three Michelin stars making him the first ever British head chef at a three Michelin-starred establishment. He now consults with the Lakeland chain helping with their café menus.
Here with Chef Peter Sidwell.
© 2013 Tony Worrall
The Chef Special Salad that's missing the mandarin oranges and cherry tomatos. $12.00.
My full review available here.
in the beautiful courtyard at Victoria College, University of Toronto.
It was a gorgeous afternoon in Toronto and instead of being stuck inside we took our meeting outside where chef might or might not have looked for edible clovers (no he didn't pick) in the meticulously groomed lawn and might or might not have asked Phaidon's PR director LT to pick a berry off a neighbouring tree to try... (said berry might or might not have been nice but still requiring 3 weeks to ripen). ;P
Q&A with René Redzepi: the “world’s best chef” leaves Toronto with a good taste in his mouth
Read the interview here:
www.torontolife.com/daily/daily-dish/aprons-icons/2010/10...
Fantastic portrait shots by Mr. Taku Kumabe.
Chef Christina Machamer (winner of the fourth season of "Hell's Kitchen") doing a cooking demo at the Lake Geneva Wine Festival held at the Grand Geneva Resort & Spa
Cool menu statue of a chef sticking out his tongue outside a Roman restaurant across the street from the Coliseum in Rome, Italy.
Chef Ming Tsai has a new book out called:
Simply Ming One-Pot Meals: Quick, Healthy & Affordable Recipes
search.barnesandnoble.com/Simply-Ming-One-Pot-Meals/Ming-...
I'm working on a card with a chef that says "There are no rules in cooking."
The last one is Allison from America's Next Top Model dressed as 'Allison in Wonderland."
These are drawn in Sharpie on the back of large index cards.
doodles-of-oodles.blogspot.com/2011/11/3-chefs-and-girl.html
2014 Retromobile Paris
Louis Coatalen, ingénieur motoriste breton, chef du bureau d’études chez Sunbeam, construit la Sunbeam 350 cv, uniquement pour la recherche de vitesse pure. Cet engin se propulse au moyen d’un moteur d’avion 12 cylindres Manitou de 18 322 cm3. Dès les premiers essais en 1920, la voiture est tellement brutale au démarrage que les pneus se lacèrent dès les premiers kilomètres.
Avec cette voiture, Lee Guiness, de la célèbre famille des brasseurs de bière, atteint, le 17 mai 1922, le record du monde de vitesse à 216 km/h, sur l’autodrome de Brookland. Le pilote d’avion, Malcolm Campbell, achète la Sunbeam 350 cv qu’il peint en bleu et qui devient ainsi la première de la longue série des Bluebird. Le 21 juillet 1925, Malcolm Campbell la propulse à la vitesse de 242,748 km/h. Après ce record, il se remet aussitôt au travail sur la nouvelle Bluebird Napier 500 cv et emporte un nouveau record devant J.G Parry-Thomas.
Caractéristiques techniques de la Sunbeam 350 cv (Propriété du National Motor Museum of Beaulieu) :
- Moteur d’avion Manitou 12 cylindres en V,
- 18 300 cm3 de cylindrée,
- arbres à cames en tête, 3 soupapes par cylindre,
- 350 cv à 2300 t/m
- 1 550 kg
- Vitesse atteinte le 21 juillet 1925 : 242,748 km/h
Chef Joachim Splichal, Pinot Brasserie at The Venetian with Sara O'Donnell of AverageBetty. Splichal is the Chef & Founder, Patina Restaurant Group
Read the blog:
www.averagebetty.com/blog/foodstarstruck-vegas-uncorkd/
Watch the video:
www.averagebetty.com/videos/foodstarstruck-vegas-uncorkd-...
Grace
652 W Randolph Street
Chicago, IL 60661
Michael Muser, General Manager/Partner
Curtis Duffy, Chef/Owner
Dinner: The Flora & Fauna Menu
August 27, 2013
Esta semana tuvimos el honor de recibir la visita del multipremiado chef español Diego Guerrero, dos estrellas Michelin y chef de El Club Allard de Madrid. Conocimos a Diego hace dos años, tras invitarlo personalmente a Mestizo al descubrir, a través de un artículo periodístico, que es un gran admirador de México y su cocina (inclusive el menú de su restaurante ofrece un “taco de liebre”). Es la segunda vez que tenemos el honor de atender a esta gran personalidad de la gastronomía quien, a pesar de su fama y éxito, brilla por su sencillez. “Es un tipazo, me llevo muy bien con él, siempre bromea conmigo con la expresión mexicana ‘órale mano’ ”, nos comenta nuestro gerente Armando.
Mestizo Restaurant & Tequila Bar
Calle Recoletos 13, Madrid 28001 T 91 575 6453
www.facebook.com/mestizomadrid
madrid@mestizomx.com
This chef appears to be able to lick his own nose - disgusting lol!
(Seen outside an Italian restaurant in Colwyn Bay)
Un'immagine che ritrae gli chef al lavoro all'interno della cucina sul giardino pensile di Polo SpA.
La foto è stata scattata durante il Polo Expo, la fiera della ristorazione del Nord Est.
Chef convidado
Sven Elverfeld é simplesmente um dos Chefs alemães mais conceituados da atualidade. É conhecido pela sua cozinha particular, em que a combinação atraente de simplicidade e sofisticação caracterizam cada um dos seus pratos.
Saiba mais sobre o percurso do Chef em:
www.rotadasestrelas.com/#OCEAN-9-12-maio-vila-vita-parc-a...
Como fazer o download de uma foto no FLICKR
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4.Finalmente clique no botão “Fazer download”.
...
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