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"Fifteen’s Class of 2011 apprentices went on a three-day sourcing trip to the Le Marche region in Italy, accompanied by Executive Head Chef Andrew Parkinson and some Fifteen staff member".
Il viaggio di conoscenza del territorio e delle tipicità enogastronomiche è stato organizzato da Marche's in collaborazione con la Regione Marche.
The menu and its product features were delightful to read, but as I said - I wanted more. I wanted to know how things from little farms in Italy arrived on my plate in Bangkok - so I asked for the Chef.
On the outside the soft-spoken Chef Carlo Valenziano seems atypical representation of his countrymen, but a lengthy conversation revealed a wholesome Italian gusto. Relatively new to Bangkok, Carlo is brimming with inspiration and the energy to realize his vision for Jojo.
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
Chef Irvine visits the United States Army Advanced Airborne School during a filming on Fort Bragg for an episode for Restaurant Impossible. Chef Irvine met with CPT Arnold, 1SG Woodruff and SFC O'Herron and took a few moments to talk to the students of Jumpmaster Class. (82d Airborne Division photo by CPT Craig Arnold/ Released)
Dai pai dong is characterised by its green-painted steel kitchen, untidy atmosphere, the lack of air conditioning, as well as a variety of low priced great-wok hei dishes. Regarded by some as part of the collective memory of Hong Kong people, genuine dai pai dongs are scarce today, numbering only 28, situated in Central, Sham Shui Po, Wan Chai, Tai Hang, and Tai O.
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
The Chef Surprise pop-up dinner series occurs on the first Monday of every month at RecipeHouse in the Museum District and features an intimate evening with some of Houston's finest chefs, benefiting Recipe for Success Foundation. For more information visit: recipe4success.org/get-involved/recipe-house.html.
Photos by Dragana A. Harris
NEW YORK - August 14: For Pulse - Chef Kevin Lasko from PARK AVENUE SUMMER, 100 East 63rd Street in Manhattan on August 14, 2012. (Photo by Gabi Porter)
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
Went out for sushi with my friend Brandon. We got lucky, there was space at the bar and the chef was prepping fish right when we sat down. Only regret - not getting video.
CFRA isn't just about food, drink, restaurant equipment and tools... there's everything related to food service, including delivery vehicles.
Chris' eyes brightened up and he nearly ran over to the truck and climbed in. Boys. Heh.
The Canadian Restaurant and Food Services Association
March 2-4, 2014
Direct Energy Centre
Short report of the show seen here: www.torontolife.com/daily-dish/trendwatch/2014/03/03/crfa...
A chef's hands are worn and callosed, with burns and cuts aplenty. But they are still adept and fast with a knife.
"Our lives are not in the lap of the gods, but in the lap of our cooks."
-Lin Yutang, The Importance of Living, 1937
I love these things. It's been years since I had one. I was walking through Wal-Mart the other day and grabbed one. Since the weather is crappy in Big D today, I thought I'd make it....
Sketched this up while enjoying a delicious mexican dinner, outdoors.
I'm sure this has been done before, but I combined two things I really like. Steampunk and cooking. Hence, chefpunk. This particular guy is with the protein faction. I couldn't come up with a very "steampunk" solution for his knife set, so I just threw a knife carrier over his shoulder. I'm quite proud of the boiler tank/stew pot combo. The idea is that as this guy cooks his meat and steam is created which in turn feeds the various tools this guy would wear. The heat source is in a pretty dangerous place though. There's a high probability of bum-scorching with thie particular design. You wouldn't catch ME wearing that thing. But hey, I'm not a professional like this guy.
More here: drewcrowley.com/10