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Kung Pao Shrimp made with red and green bell peppers, onion, dry chiles, hoisin sauce and peanuts.
This prepared at the Instituto de Gastronomía y Repostería Franco Mexicano in Puerto Vallarta, Mexico.
The Enchanted Garden Restaurant.
Hong Kong Disneyland Hotel.
HK Disneyland.
July 2011.
Visit our website for loads of Disney Character pictures and information!
Daisuke Izutsu of Don Don Izakaya, a member of the Canadian Chefs’ Congress, prepared kasujiru – a traditional Japanese soup made with miso, sake lees, pork, Japanese root vegetables and jelly-like konjack. We were told the event was significant because Japanese food is about connecting with nature and Soupstock was very much about conserving it.
32: Today was my first day of culinary school! This semester I have food prep I & II, sanitation certification, garde manger and baking. In the spring semester, I'll have international cuisine, a la carte cooking & service and probably advanced baking. Even though my mom took this picture, I thought it was too funny to pass up using for my 365 project.
This guy has so much personality, such enthusiasm, such passion for what he's doing on the farm and in the kitchen, that you get totally swept up in the experience. I was about 10 minutes and another glass of wine away from asking to be his apprentice.
Chef Lee was all too kind to pull out some time to speak with me about Lee Lounge, less than an hour before the big Valentine's Day rush and also first evening of Lee Lounge.
2013-06-10
Cactus Club Coal Harbour Vancouver
Last night I was contracted out to take photos at the Top Chef Canada viewing party at Cactus Club Coal Harbour.
Had my Canon 1DX as my primary and used the Olympus OM-D as my secondary for the first time!
Check out the rest of the photos here;
See the blog post: The Back to Balkan dinner event at Divido Restaurant, Mount Hawthorn thefoodpornographer.com/2013/05/back-to-balkan-divido-mou...
Luckee Restaurant and Bar
328 Wellington Street West
Toronto, ON
(416) 935-0400
Twitter: @LuckeeTO
Co-owner and executive chef: Susur Lee
Co-owner: Henry Wu
Chefs de cuisine: John Kwan and Vincent Leung
Dim sum chef: Raymond Fung
Chef Joel Robuchon
L'art de dresser et présenter une assiette comme un chef de la gastronomie...
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Photo à aimer et à partager ! ;)
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Kung Pao Shrimp made with red and green bell peppers, onion, dry chiles, hoisin sauce and peanuts.
This prepared at the Instituto de Gastronomía y Repostería Franco Mexicano in Puerto Vallarta, Mexico.
Sous chef Kenta Taniguchi (previously of Tenppen) and Chef Natsuhiko Sugimoto (Guu with Garlic) busy behind the oden stewer.
Love their little handmade name tags. Cute and homey.