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Chefs’ Seafood BBQ Party - Prepared by the guest chefs. Songs, Stages and Seafood Festival. Musical Entertainment - Michael Hanrahan and Glenn Hiscock. Royal Canadian Legion, Branch #32 and Veterans Quay Marina. Bay Roberts, Newfoundland and Labrador
10-17-16 photo by Karen Knotts, Fishing and Boating Services
Today's chef education trip included visiting a pound net and learning about the different gear used to harvest blue crabs, oysters and soft clams.
The Chef of a Noodle house in Binondo. He makes the noodles from his dough just as you order. They are really good noodles, believe me. :)
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...
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!
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!
Ingredient of the month: summer berries! Keep watching for chef's top berry recipes this summer #summer #berries #chefs #toptips
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.
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.
Chef Ludo Lefebvre's Raspberry Religieuse, Pisctachio Parfait.
Dark Chocolate Souffle, Black Pepper Ice Cream, Hot Chocolate, Cream at LudoBites 4.0 Downtown L.A. @ Gram and Papas 4/8/10
Note: I don't love desserts, but Peter, Charles and Robert loved! I did have a bite of the Black Pepper Ice Cream... so good!
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.