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Kung Pao Shrimp made with red and green bell peppers, onion, dry chiles, hoisin sauce and peanuts.
This prepared at the Instituto de Gastronomía y Repostería Franco Mexicano in Puerto Vallarta, Mexico.
Chef Andrea Maunder having fun making toutons! She owns and operates Bacalao, an award-winning restaurant dedicated to innovative Newfoundland cuisine — at Town of Bay Roberts.
B.C. Sockeye Salmon Filet Cuit Sous-Vide, Leek & Fennel Fondue
Served with:
Soave "La Rocca", 2000, Pieropan, Italy
Our sommelier was quick to note that the Soave is a single vineyard wine made from Garganega grapes. I thought it was very clean and nice paired with this bonus course.
Slowly cooked sockeye (how I love thee) cut like sashimi were gingerly perched on a bed of braised leeks and fennel. Plated with chervil dressing, this was a silky and luxurious dish. I can live with surprises like this.
Daisuke Izutsu of Don Don Izakaya, a member of the Canadian Chefs’ Congress, prepared kasujiru – a traditional Japanese soup made with miso, sake lees, pork, Japanese root vegetables and jelly-like konjack. We were told the event was significant because Japanese food is about connecting with nature and Soupstock was very much about conserving it.
December Diary Project 2009 - my final entry for December 2009. Participating in the project has been great fun, many thanks Christophe for inviting me.
Wowee, does James know how to show me a good time! "I'll take you out for lunch, darling," he says, then takes me to Little Chef. Oh, well...
7/16/12 Preparing quail breast filled with rice and wrapped in bacon. Yum! Chef Jeff won this competition. Sous chef Faith is in the background.
Chef Lee was all too kind to pull out some time to speak with me about Lee Lounge, less than an hour before the big Valentine's Day rush and also first evening of Lee Lounge.
Chef Joel Robuchon
L'art de dresser et présenter une assiette comme un chef de la gastronomie...
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Photo à aimer et à partager ! ;)
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São Paulo, 28 de julho de 2018. O evento foi promovido pela Confederação de Agricultura e Pecuária do Brasil (CNA) e pelo Serviço Nacional de Aprendizagem Rural (Senar). A proposta foi homenagear o produtor rural no seu dia, unindo diversidade regional e cultural. Fotos Tony Oliveira
Kung Pao Shrimp made with red and green bell peppers, onion, dry chiles, hoisin sauce and peanuts.
This prepared at the Instituto de Gastronomía y Repostería Franco Mexicano in Puerto Vallarta, Mexico.
A good knife makes your work extremely easy and enjoyable. Looking for some Japanese Chef Knife? You have come to the right place at www.cool-japan-products.com/
Sous chef Kenta Taniguchi (previously of Tenppen) and Chef Natsuhiko Sugimoto (Guu with Garlic) busy behind the oden stewer.
Love their little handmade name tags. Cute and homey.
For a Q&A with Chef Ben Shewry, go here: Q&A with Ben Shewry: the trailblazing chef of Melbourne’s Attica on telling stories through food
Here are a few points that chef Shewry delivered to the 500 in attendance:
The biggest thing for a young chef is to find a true mentor.
Putting quality of food ahead of profit.
Creative freedom & independence of a small kitchen.
What is important to a restaurant? How chef, staff and guests feel. The amount of yourself you put out, you'll get back 1000x times.
You don't take more than you need
To be a lover of eating, you need to take care of the environment. You need to have a love of cooking.
"My family inspire me to be the best I can be" <-- this was so poignant, heartfelt and sincere. It was tough to fight back misty eyes. Ben acknowledged his wife and was so thankful that she was the great mother she was to raise their 3 children.
The best food is that which is manipulated the least. Cooking should be raw and real; full of emotion. Food is the most defining character.
These are simply the best kitchen knives I have ever used. The knives are made in Austria and they are made to last a life-time. You can find them at www.essentialkitchenstore.com