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Eleven Madison Park - Chef Daniel Humm - Medium Format Film for The New York Times
After having offered a fully vegetarian tasting menu at his Michelin rated Eleven Madison Park, chef/owner Daniel Humm returns meat to his menu including his special honey lavender lacquered duck.
NYT article here:
www.nytimes.com/2025/08/13/dining/eleven-madison-park-mea...
on this dreary rainy day to make the youngest grandson happy just put him in the kitchen helping prepare food...this guy LOVES to eat and may turn into quite a chef one day...he certainly is a great taster LOL...stay blessed and warm one and all..back to view your streams after they are asleep...
at his restaurant Audrey in Nashville
Sean is an avid photographer with an impressive collection of Leica cameras.
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Belle Vernon, PA. June 2016.
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Excellent Middle Eastern food. This branch is next to DQ In Bullfrog Plaza on Eramosa Rd., Guelph, ON
Jolly chef wearing his safety harness at the Restaurant in the Sky event at Glasgow's George Square.
At Zahav, traditional cooking methods are the hallmark of the open kitchen: flatbreads are baked in an authentic Arabic taboon (a wood-burning oven), while skewered meats and fish are cooked over live coals. ~ www.visitphilly.com/things-to-do/food-drink/zahav/
Day Trip, 4/6/2019, Philadelphia, PA
Leica Camera AG M Monochrom
7Artisans-M 50mm f/1.1
ƒ/1.7 50.0 mm 1/125 400
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Chef Carlos Kristensen
www2.zaffari.com.br/ler-novidade/cozinha-pocket-para-o-di...
Foto: Fábio Mattos
Chef Fredrik Berselius potato and cured aged beef with juniper and whey photographed back in February for the New York Times.
i took this while teaching a group for my hot shots course i am running at garage studios. on day one the students are given a list 66 things to shot in the course of the afternoon on 2 rolls of film. this was taken for "pattern", other things on the list where not quite so literal here are just a few:
A sign of the credit crunch, Something 80cm away from you, A deal, Good Street art, Something quintessentially English, Crime, Red, Mini, Youth, The epitome of tackiness, Hard, Communication, Working man
one the of the easiest things on the list was "A sign of the credit", as soon as we stepped out of the studio there where £5 lunch menus, closing down sales, abandoned shops, 70% sales, Broken glass everywhere and people pissin on the stairs you know they just don't care. its all going to shit!
it was a grate day, and its a good exercise because it makes you look every where photo opportunities that fit things on the list rather than just shooting anything an everything for a few hours. i certainly got some good shots out of it. the 2nd day of the course is this weekend and i am looking forward to it. the course will run again but i don't know what dates yet as the studio is getting booked up in march. we want to run it again but if you are interested mail me or contact garage studios and we let you know the new dates
Zélia Paralego, a simpática chef da pousada e restaurante Os Memorialistas, em Paranapiacaba. Nosso grupo parou para um delicioso almoço lá.
Zélia Paralego, adorable chef of the hostel and restaurant "Os Memorialistas", in Paranapiacaba. Our photo group had a delicious lunch there.
Scott Kelby's 8th Annual Worldwide Photo Walk -- Paranapiacaba, Santo André, Brazil, October 3rd, 2015. #WWPW2015
A bottle at Tilbury's 'Clinker Beach', a bit of exposed landfill site containing rubbish from London, from 100 or more years ago...
The history of bricks is a rabbit hole and so, probably, is the history and etymology of brown sauce, which may have been 'invented' in 1921. Now that I'm retired I could spend my time writing a learned dissertation on the subject and I expect I would become famous and much loved.
"Chef" sauce may be a brand as well as a generic term...hmmm, too risky !
The bottle rests on a bed of shingle, natural to the area and is probably around 100 years old, and is filled with mud and grit from the river.
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A very happy chef who is making xiaolongbao 小笼包, a kind of Shanghainese steam bun. He is rolling out the small pieces of dough to make the skin. Kowloon, Hong Kong, China
Éste lo pinté anoche..sofi hipopo chef para mi hermana Nicols que hoy cumple 20 años, es mi hermana chica
My great-grandson will be 3 next month. He is making his breakfast before going out to play in the new snow we got! He is such a good helper!
Looks like he's saying "Sorry, all sold out!", but I don't think that was it. :-)
Trondheim, Norway.
Ad from the August 28, 1958 Indianapolis Star for the opening of one of the first fully developed Burger Chef locations.
Shown is the then recently developed logo and open-kite look Burger Chef building. The drink cup has the new building style and logo but the French fry bag has the look from the experimental pilot store with the chef mascot and without the logo.
This was only my second trip to Chef Mickey's, and I have to say, it's not my favorite, compared to some of the other character restaurants. The food isn't quite as good, and the atmosphere is a little more chaotic.