View allAll Photos Tagged Chefs
La Palette's Brook Kavannagh served an eye-catching plate which featured a wild boar andouille sausage in duck neck confit with esplette ratatouille, arugula salad (dressed with olive oil), Cerignola olives and capers (for the eyes).
Apparently the restaurant uses 200 ducks a week, so acquiring the fowl garnish wasn't a difficult task. ;) We were advised to dig into the confit duck cheeks and tongue (ironically only the lone female at the judges table took chef's suggestion for the latter. :P )
The menu and its product features were delightful to read, but as I said - I wanted more. I wanted to know how things from little farms in Italy arrived on my plate in Bangkok - so I asked for the Chef.
On the outside the soft-spoken Chef Carlo Valenziano seems atypical representation of his countrymen, but a lengthy conversation revealed a wholesome Italian gusto. Relatively new to Bangkok, Carlo is brimming with inspiration and the energy to realize his vision for Jojo.
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...
La filipina de chef es quizás una de las partes más importantes de su uniforme. Su origen proviene de un tipo de camisa que utilizaban los esclavos chinos. Asimismo, la palabra Chef proviene del idioma francés y significa jefe, o sea filipinas para chef significa camisa o guayabera del jefe.
Visita nuestro sitio web: imagenmercantil.com/
chef jonathan haloua
chef jonathan haloua chef andrew culver chef jesse vogt chef david sampson che
chef jonathan haloua chef andrew culver chef jesse vogt chef david sampson chef andrew palermo sommelier marcia clar
chef jonathan haloua chef andrew culver chef jesse vogt chef david sampson chef andrew palermo sommelier marcia clark
Tepan Edo, 2011 - the making of the onion Volcano.
Japan in Epcot, Disney World, Florida.USA. Amazing food and experience. Good times
Francesca alle prese con il menu "Impressioni di settembre" -
Ristorante La crusa dal Ga (Bellinzago Novarese)
The Palate Culinary Studio provides the best chef courses in Mumbai. Join us to learn various cuisines like Indian, Italian, Thai and international cuisines and much more. Get more information visit us at
CFRA isn't just about food, drink, restaurant equipment and tools... there's everything related to food service, including delivery vehicles.
Chris' eyes brightened up and he nearly ran over to the truck and climbed in. Boys. Heh.
The Canadian Restaurant and Food Services Association
March 2-4, 2014
Direct Energy Centre
Short report of the show seen here: www.torontolife.com/daily-dish/trendwatch/2014/03/03/crfa...
Festival de Gastronomia Tempero no Forte - Praia do forte - Bahia
Restaurante Made in Bahia
Chef Heloisa Ramos da Cruz
Prato principal: Badejo ao molho de tamarindo picante
cred. foto Stúdio Rômulo Portela
Chef Bob Adkins (The Rail, Bloomington) cooks salmon in a miso broth for his Salmon Croquettes.
Photo: Eoban Binder/Earth Eats
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...
Chef Julien Diaz
L'art de dresser et présenter une assiette comme un chef de la gastronomie...
> www.facebook.com/VisionsGourmandes
.
Photo à aimer et à partager ! ;)
#gastronomie #gastronomy #chef #presentation #presenter #decorer #plating #recette #food #dressage #assiette #artculinaire
I shot this Italian chef manneqin on the main street of Young, a town best known as the cherry capital of Australia. The film emulsion on the left of the photo just happened to look like the Italian flag — I just had to whiten the centre stripe. I love co-incidences in photography!
Our CEO, Ollie cooked a fantastic lunch today inspired by a Nigel Slater recipe. He got his "How To Butcher a Duck" skills from the app.