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Today I'm going to show you how to make ice cream. You can use a few simple ingredients and make your own dessert table-side, or have it as part of a meal--like our creme brulee cake! Everything is presented with a little flair, so even if it's your first time making ice cream, you'll be an expert in no time.
Chefs Jamie Kennedy, David Rocco, Massimo Capra and Mark McEwan show off their hor dourves at a media event at the Chef's School at George Brown College to promote the Chefs' Challenge fundraiser happening on Nov. 21, 2010. Shot for TorontoLife.com.
Chef Michael Long, Opus Restaurant, Littleton, CO
Winner of the 2010 Best Chef Award
Photo(C) 2010 by Christopher J. Davies, all rights reserved. www.daviesphotos.com
Pratos do jantar inspirado no filme Amadeus, com o Chef William Chen Yen e o Pâtissier Diego Lozano. Fotos de Cleiton Thiele.
I always feel thankful for those chefs who cook me all the delicious foods in the restaurant.
this day I took a shot of a Nepalese chef who cooked me all the lovely Nepalese dishes.
Chef William Huang was recruited as Bliss' Executive Chef and given the task of creating an attractive menu to match the new space. "The Hilton is a major brand that people know, so we wanted to match the food to the calibre of the new rooms," explains Huang about the focus behind the new menu. Describing the cuisine as a cosmopolitan take on "East meets West," Huang notes that the menu is influenced by his Calcutta roots, his Hakka (Chinese) heritage and what he learned cooking with his grandmother at an early age, as well as his 20-years of training in Canadian kitchens under John Cirillo, Andre Walker, Neal Noble and Jason Rosso. Huang, ex- of Sen5es and Tundra Restaurant, exercises the diploma he earned in 2005 as a Certified Chef de Cuisine (the highest level obtainable for chefs in Canada) and spends most of his time directing and training his 25-member team.
Shaking up the concept of Japanese restaurants in the city, Robinson has opened a sort of sushi-focused snack bar that offers refined, quality small plates that are influenced by the slightly sweeter flavours from Fukuoka (Southern Japan) which he grew up with (via his cousin’s wife in Barbados) and in the four years he trained under Mitsuhiro Kaji (Sushi Kaji). The daily-changing menu features a selection of Ocean Wise fish, and direct-sourced produce from small-scale Ontario farms. That also means the prices are market-driven, with plates ranging from $2-20. The experience can be as low commitment as a single piece of sushi, all the way up to an omakase dinner (chef’s choice) that caps at $50. Kathryn Firanski (The Capital) is responsible for all the daily made sorbets and ice creams. An example of potential menu items, below.
Skippa Restaurant
379 Harbord St.
Toronto, ON
Resos via email: info@skipp.ca
Owner and chef: Ian Robinson
Introducing profile for Toronto Life: torontolife.com/food/restaurants/whats-menu-skippa-new-ja...
With his new Best Buddies apron and a chef's hat from who knows where, Matt's cooking up his dinner. Roast beef on a garlic bagel.
Autre chef d'oeuvre de l'orgue symphonique, celui d'Aristide Cavaillé-Coll, construit en 1888 à partir du buffet de 1674 pour l'orgue de Robert Delaunay, analogue à celui que l'on peut voir de nos jours à St Pierre-des-Chartreux, considérablement agrandi par Ducroquet & Barker, alors propriétaires de la maison Daublaine & Callinet, lors de leur reconstruction de 1845. L'harmonisation est du célèbre Félix Reinburg.
Légèrement modifié par Maurice Puget en 1932 & 1957, il a été restauré dans son état originel par Jean-Loup Bosseau, Bertrand Cattiaux & Patrice Bellet en 1997.
Partie instrumentale classée Monument historique.
La chamade, clin d'oeil à ses origines en partie catalanes ou à Jean-Esprit Isnard?
The site viewed from the north. The Texaco filling station would have been at the front and the car park behing where the evergreen trees are. The Little Chef would have been at the far right. The A74(M) is in the background.
Chef Regis Lazard works on a trial sugar sculpture as he prepares for the MOF competition in Lyons, France, 2007.
photo credit: Chris Hegedus
Chef Jacquy Pfeiffer works on his sugar sculpture during the MOF competition in Lyons, France, 2007.
photo credit: Chris Hegedus
Crossroads at the House of Blues at The Showboat, Atlantic City, NJ & Chef Sanchez's website
Chef Sanchez is a familiar face at the Food Network. He's a sweet and funny guy.
To read about my trip down to Atlantic City, please CLICK HERE
© 2012 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
The Little Chef at Alwalton in 2014.
Opened in the 1960s alongside BP's Night Owl filling station, Alwalton is currently the oldest surviving Little Chef restaurant in the UK. During its lifetime, the restaurant has received many upgrades and changes. For starters, it was rebuilt by Forte in the 1980s with the new building sporting the pitched roof, double front design pictured here (this was the typical Little Chef house design of the mid 80s to early 90s). Throughout the 1980s/90s, the site lost its filling station but recieved a Little Chef Lodge (now Travelodge), a Coffee Stop and a Burger King outlet. The Burger King closed for some time but re-opened in 2013.
When I visited the site, the Little Chef looked to be reasonably busy. However, I think that it could do with a bit of a refurbishment!
At his Juicy Lucy Secret BackYard Dinner ~ January 29, 2011
© All Rights Reserved ~ Please don't use this photo without my permission.
You may read more about it here:
laist.com/2011/01/31/haute_skillet_pop_up.php?gallery0Pic...