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Brooklyn-based chef and author Tamar Adler led a "bring-your-own'' cooking class, where attendees brought anything from their fridge or pantry to see what Adler could make with it. Birmingham chefs George Reis of Ocean and 26, Chris Vizzina of Campus Dining Inc. at Samford University, Eryka Perry of Not Just Catering and Jessica Cox, a culinary nutritionist with eMeals, assisted Adler in the kitchen. Crestline Bagel Co. of Crestline Village provided additional refreshments. The J. Clyde provided beer and wine.
Despite the fact that cooking is one of my favorite hobbies, I did not have my own chef knife. Something bought, something gave. But these knives were quickly blunt, poorly sharpened and the masters of sharpening called them junk. And recently I was puzzled by the acquisition of a knife. I looked for a long time in the direction of Japanese manufactories. Ancient traditions, Damascus steel, samurai swords. But then I discovered a new layer of knowledge. It turns out the knives are made to order. From special steel grades, depending on the purpose of the knife. As a child I saw my grandmother’s brother making knives himself. It was a magical sight. These knives are still alive with my mother, though they are not so good. But mother loves and appreciates them very much. Recalling childhood and those emotions, I decided to order a knife for myself from the master. Today my knife was ready and I drove to take it with great joy. This is the chef's knife, for which I am very grateful to Evgeny Polukhin (Propinguy). I have already managed to work this knife. Surprisingly comfortable, perfectly in the hand, very light. The hand did not have to get used to it, as if the hand had been waiting for all these years, when a person with such talent would make a knife for her. Eugene, many thanks from the whole culinary soul!
Несмотря на то, что приготовление еды - это одно из самых любимых моих хобби, своего шеф-ножа у меня не было. Что то покупал, что то дарили. Но эти ножи быстро тупились, плохо точились и мастера по заточке называли их барахлом. И вот недавно я озадачился приобретением ножа. Я давно посматривал в сторону Японских мануфактур. Вековые традиции, дамасская сталь, самурайские мечи. Но потом я открыл для себя новый пласт знаний. Оказывается ножи изготавливают на заказ. Из особых марок сталей, в зависимости от назначения ножа. В детстве я видел, как брат моей бабушки делал ножи сам. Это было магическое зрелище. Эти ножи до сих пор живы у моей мамы, правда они уже не так хороши. Но мама их очень любит и ценит. Вспоминая детство и те эмоции, я решил заказать нож для себя у мастера. Сегодня мой нож был готов и я с огромной радостью поехал его забирать. Это шеф нож, за который я очень благодарен Евгений Полухин ( Evgeny Polukhin ) (Propinguy). Я уже успел поработать этим ножом. Удивительно удобный, прекрасно лежит в руке, очень легкий. Руке не пришлось привыкать, рука как будто ждала все эти годы, когда человек с таким талантом сделает для нее нож. Евгений, огромное спасибо от всей кулинарной души!
Chef Cristiane Gonzalez
Quintas com Cris Gonzalez
(Curry de Camarão com Lagostas sobre berço de Arroz Basmati)
Chef Gordon Ramsey speaks with drivers and fans in the paddock area of Circuit of the America's durring the 2012 Formula 1 Grand Prix in Austin, Texas
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São Paulo, 28 de julho de 2018. O evento foi promovido pela Confederação de Agricultura e Pecuária do Brasil (CNA) e pelo Serviço Nacional de Aprendizagem Rural (Senar). A proposta foi homenagear o produtor rural no seu dia, unindo diversidade regional e cultural. Fotos Tony Oliveira
from bit.ly/ZBA7mn Chef a domicilio, questa è l’ultima e comoda tendenza che emerge nel mondo della gastronomia italiana ed estera e quindi abbiamo deciso di provare anche noi a goderci le gioie di uno chef a domicilio a Napoli. Una domenica tranquilla tra amici, in terrazzo a goderci il primo sole. Un gruppo di 8 [...]
chef jonathan haloua
chef jonathan haloua chef andrew culver chef jesse vogt chef david sampson che
chef jonathan haloua chef andrew culver chef jesse vogt chef david sampson chef andrew palermo sommelier marcia clar
chef jonathan haloua chef andrew culver chef jesse vogt chef david sampson chef andrew palermo sommelier marcia clark
nomnomclub.com/restaurants/2013/village-tavern-anniversar...
Beef Rib Eye Steak, Bonifacio High Street Central, Village Tavern, Bistro Group, Clams, Bone Marrow, Salad, Tomahawk, Lamb, Cod Fish, Chef Josh Boutwood
nomnomclub.com/restaurants/2013/village-tavern-anniversar...
Fresh Salmon cakes over Corn relish- A mouth watery delite from the amazing Chef Casey Jenkins @ "Darker Than Blue Cafe" Baltimore, Maryland
Text below from the website.
In August, 2007, Darker Than Blue Cafe’ was born in the burgeoning Waverly District of Northeast Baltimore. Its concept is rooted in the experience of the African Diaspora and fuses the unique nuances of African-American culture with the sophisticated palate of today’s discerning diner. A humble nod to the many shades of black people around the world and the groundbreaking music of Harlem Renaissance era titan John Coltrane, Darker Than Blue Cafe’ sets out to fill a void in Baltimore’s dining landscape. With a combined 30 years of culinary and management experience, Darker Than Blue Cafe’ is committed to delighting guests with an emphasis on low country cuisine and vibrant flavors in a fun and upscale locale. Warm colors, soft lighting, and jazzy background music set the mood for an unforgettable dining experience.
The menu features a variety of familiar favorites updated and using only the freshest local ingredients. This invites customers to be mesmerized with the cuisine, but not overwhelmed with ordering it. Highlights of the menu include the sumptuous cornbread with sweet potato and honey butter; the Cajun shrimp and oven fried salmon cakes served over creamy, slow cooked, garlic infused grits; oven roasted Free Range Chicken with macaroni and cheese, glazed sweet potatoes, and sautéed spinach; , and Dry Aged Rib-Eye with mashed potatoes.
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Canoe’s chef de cuisine John Horne puts the finishing touches on the maple torched ivory salmon dish.
October 30, 2013 "Cobaya" dinner with Chef Daniel Serfer to benefit Komen for the Cure.
6730 Biscayne Boulevard, Miami, Florida
305.756.0366
twitter: @frodnesor
The Enchanted Garden Restaurant.
Hong Kong Disneyland Hotel.
HK Disneyland.
July 2011.
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