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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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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
Chef Hans' Crawfish in Heaven
2 tablespoons butter
1 cup finely chopped onion
2 tablespoons flour
2 cups milk
1 pound cooked crawfish tails
1/4 cup half-and-half
1/2 cup finely chopped green onions
1 tablespoon finely chopped parsley
1 tablespoon Chef Hans' Creole Seasoning
1 tablespoon Chef Hans' Blackened Fish Seasoning
2 ounces dry white wine
1 ounce sherry
Hot Sauce to taste
8 ounces angel hair pasta, cooked
Melt butter in saucepan over medium heat. Add onion. Cook until tender. Add flour and stir continuously with wooden spoon for 2 minutes. Using wire whisk, add milk slowly. Simmer for 5 to 10 minutes on low heat. Add crawfish tails and half-and-half; fold crawfish into sauce. Add green onions, parsley, seasonings, wine, and sherry. Add hot sauce to taste. Serve over angel hair pasta. Serves 4 to 6.
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
October 2016 Woodscross, Utah. Chef Mike Roberts was the owner/operator of No Name Gourmet, a chef service known for working with the University of Utah's Football program and for appearing on the local TV morning show where he would cook and talk about the joys of cooking. His clientele consisted of stage and screen personalities as well as everyday people looking for someone to design and prepare daily and weekly menus. My wife and I both have had the privilege of working with him in many aspects including as wait staff and taste testers. He had participated in several national cook-offs and competitions where he placed more than once. I'm proud to call him brother and friend. Sad that he passed in Summer 2021. This is one of my favorite photos I took of him at his kitchen. Taken with my Nikon 7100 and 50mm before I started shooting exclusively RAW, this JPG represents some of the better shots of that year. Enjoy. Edited originally with Photoscape then just recently with Adobe LR.
ou chef de bande, c'est selon !
Quoiqu'il en soit, ils font un boucan d'enfer dès qu'un promeneur s'approche et moi, je poursuis ma balade dans cette cacophonie de cancans.
Looks like he's saying "Sorry, all sold out!", but I don't think that was it. :-)
Trondheim, Norway.
Four Burger Chef buildings, spanning from the mid 1960s to the late 1970s. Across the top are two 'open-kite' style buildings from the 1960s. The top left building has the aluminum and glass enclosure first used in 1964 when indoor dining was introduced, before this customers ordered from an outdoor window. The building on the top right has the more substantial enclosure used later in the 1960s. Bottom left is a 'Cosmopolitan II' building introduced in 1968, a transition design using more natural materials and colors but retaining the shapes of the previous design. This is shown with the second generation roadside sign, with back lit Plexiglas instead of neon. The bottom right building was the Burger Chef 'W-III' design introduced around 1978, when the transition into a more natural formal look was complete. The W-III was available in several different exterior styles to blend into its surroundings - this was the colonial motif.
Najlepiej smakuje jedzenie przygotowane przez szefa kuchni na oczach klientów. The food prepared in front of the customers usually is the most tasty. #Roppongi, #Tokyo, #Japan 2016
#23 #xt1 #fujifilm
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.
me: "Can I take a picture?"
chef: "Yes, yes take of the food!"
me: "No of you!"
chef:"Take many pictures!"
Went with nine colleagues to Matt Moran's ARIA Restaurant for a late lunch. Our allocated time slot was 1:45pm to 2:45pm. They had a lunch special for $35 as part of Sydney Food Festival offering. Main dish normally costs $60+.
Had a bit of drama photographing our master chef. Firstly the waiter informed me Mr. Moran had just left the restaurant. Was swearing for my bad luck as Mr. Moran dashed in and out the kitchen not so long ago. Ten minutes later waiter came back smiling and advised Mr. Moran would be with us in 5 minutes. Thanked him for the trouble. Moment arrived and the auto focus didn't focus sharply. Moreover this one and only one shot was overexposed due to my overcautious manual settings.
This is the best I can salvage. Had to bang my head against the wall.
Matt Moran, Circular Quay, Sydney, Australia (Friday 29 October 2010 @ 2:41pm).
The Nestlé Professional Chef range has been created by chefs for chefs, saving them time and the cost of making the dishes from scratch.
Chef free online check out here : hd.videost.website/?v=2883512
Actor : Jon Favreau, John Leguizamo, Bobby Cannavale, Emjay Anthony
Plot : Carl Casper is an acclaimed chef with a family life that seems as decaying as his artistic freedom. Those frustrations boil over into a raucous viral-videoed public confrontation against a restaurant critic who panned his cooking of food that his boss ordered him to make against his instincts. Now with his career ruined, Carl's ex-wife offers an unorthodox solution in Miami: refit an old food truck to offer quality cooking on his own terms. Now with his young son, Percy, and old colleague, Martin, helping, Carl takes a working trip across America with that truck to rediscover his gastronomic passion. With Percy's tech savvy and Martin's enthusiasm, Carl finds that he is creating a traveling sensation on the way home. In doing so, Carl discovers he is serving up more than simply food, but also a deeper connection with his life and his family that is truly delicious in its own way.
Came across this japanese kitchen and knives shop by chance and was stunned by their vast collection. I then learned that they even supply knives to the Japanese Imperial household too! You get to select your knife, they sharpen it for you on the spot and then engrave (by hand) your name for you, all under 10 mins! How cool is that??? English spoken too! Aritsugu, since 1560.
chef ...
Pic in my People album ..
Pic taken Nov 3m 2023
Thanks for your views, faves, invites and comments ...
I wanted to see what a chef had tattooed on his arms. I took a photo so I could zoom up on the screen. I liked what he had done.