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PROYECTO • Fotografía editorial
CLIENTE • Revista Firma Tabasco Empresarial
COORDINACIÓN EDITORIAL • Cesia Ocaña
FOTOGRAFÍA • Gilberto Villasana
2012 Villahermosa, Tabasco, MÉXICO
Strobist info:
1 SB25 with shoot through umbrella to my left and 1 orange-gelled SB25 to light the background.
Our 2014 class of Culinary students (ksuculinary.com) proved their mettle at the program's finale, Chef's Table, where they presented an elegant five course meal to families, friends and supporters. Following a day of preparation, the meal featured deconstructed crab etouffee, braised lamb pasta, a seafood sampler (oysters, clams and shrimp & grits), California tri tip and hummingbird cake. The dishes were chosen by the students and themed for the different regions of the U.S. where they had lived.
Our 2014 class of Culinary students (ksuculinary.com) proved their mettle at the program's finale, Chef's Table, where they presented an elegant five course meal to families, friends and supporters. Following a day of preparation, the meal featured deconstructed crab etouffee, braised lamb pasta, a seafood sampler (oysters, clams and shrimp & grits), California tri tip and hummingbird cake. The dishes were chosen by the students and themed for the different regions of the U.S. where they had lived.
Thank you to all who participated in and joined us for Chefs' Feast 2014! A great time was had by all under the big top!
Photos by Trawick Images
Chef Scott Leibfried (of Hell's Kitchen & the Food Network Challenge) on set for Greensbury Market at the Fisher & Paykel Experience Center in New York City.
Magazine - Belo Horizonte, Mg. Gastro . Estomago do Chef . Materia mostra pratos que os Chefs gostam de comer quando estao em casa . Na foto: Feijao com batata palha do Chef Jaime . Fotos: Leo Fontes / O Tempo - 24.7.15
Twin Chefs Lilly and Audrey whipped up Cuties kebabs for the crowd at the CutiesKids Launch Event, held in NYC on Dec. 10, 2011. Read the recipe and watch the video on the CutiesKids blog: blog.cutieskids.com/cuties-kebobs-with-chocolate-fondue/
More than $115,000 in net proceeds was raised last night at the 26th annual Chefs’ Feast for the Regional Food Bank of Oklahoma’s Food for Kids program. Thanks to the support from area restaurants and the community, 575 chronically hungry students will now have access to food over the weekends and school holidays. regionalfoodbank.org/newsroom/3-29-13/MetroRestaurantsCoo...
Tiramisú o tiramisù
@chefkoketo
koketo.es/vivir-el-vino-o-vivir-del-vino/tiramisu
Fotografia y Gastronomia
Celebrity Chef Invitational in Cuddy Hall on the University of Alaska Anchorage campus in Anchorage, Alaska Wednesday, Sep. 16, 2015.
PolyScience CHEF Series comes with Recipe and user manual and a canvass bag
Available for commercial reuse, must attribute sousvideguy.com on page.
Ethan flack is the Roots Senior Sous chef. Ethan works closely with Tommy on recipe development and provides the link between the garden and the kitchen.’
20/01/25 - Ministro de Estado Chefe da Secretaria de Relações Institucionais da Presidência da República Alexandre Padilha e o Ministro da Secretaria de Comunicação Social da Presidencia da República Sidônio Palmeira .
Foto: Gil Ferreira/Ascom-SRI
Chef Katherine See, of Slade Gorton Co., Inc., describes seafood product development at the 2011 Baird Symposium on sustainable seafood. The Ronald C. Baird Sea Grant Science Symposium was named after the former director of the National Sea Grant Program for his contributions to the Sea Grant program nationally as well as to Rhode Island Sea Grant itself.