View allAll Photos Tagged Chefs
Wage has decided to become a chef. He's been watching a lot of Hell's Kitchen and Master Chef. This should be entertaining.
Our friends Tineke and Jim gave us some freshly caught mackerel fillets. Jim went fishing today and there was enough fish to share. We are lucky enough to be on the fish list.
Steve was chef tonight and he cooked the fish in rice flour and spices,it was delicious. He also made a yummy salad with fennel, capsicum, apple, celery, parsley, coriander and chilli mixed with a little olive oil.
Chelsea, of course, was assistant chef....taste testing where necessary.
Feeling spoilt right now.
A coisa mais fofa do mundo! Amei confeccioná-la! Essa foi para a Argentina...
O uniforme foi inspirado no chef fofo da Erica Catarina! =)
on this dreary rainy day to make the youngest grandson happy just put him in the kitchen helping prepare food...this guy LOVES to eat and may turn into quite a chef one day...he certainly is a great taster LOL...stay blessed and warm one and all..back to view your streams after they are asleep...
Chef Heidi Hedecker
along with her cohort,
Michael Thompson grew many varieties of heirloom
and other varieties of LEGUMES this summer,
in a Community Garden in Lawndale-
one of Chicago's highest-crime neighborhoods/ Food Desserts/
and generally economically-challenged, 'hood's in Chicago.
(& also where my Momma was raised!).
Post-Harvest they also created a unique
Fundraiser at an incredible new space in Chicago-
Guild Hall > Chicago’s Newest Event Space (Post-COVID ) funded/built/conceived by the founder of
The Red-Moon-Theatre Company.
at his restaurant Audrey in Nashville
Sean is an avid photographer with an impressive collection of Leica cameras.
Coming out of Sam's CLub I ran into Executive Private Chef Linzione. CHef's ride is this beautiful 1937 Chevrolet Pickup truck.
1937 Chevrolet 1/2 Ton Pickup Truck
Chevrolet pickups had entered the “modern era” starting with the 1937 model year. Up through 1936, the truck range consisted of a ½ ton commercial model and a 1 ½ ton heavy-duty model, with no choices in between. These were good trucks, built to a purpose and with little regard for comfort. For the 1937 model year, all new sheet metal was introduced and the gaps in payload capacities were closed with the addition of both ¾-ton and 1-ton models. Styling was very attractive and borrowed heavily from the passenger car line. The tall grille and curvaceous front fenders really set the truck apart. Other big changes for 1937 included an all-steel cab (no more wood framework) and an updated 216.5 cubic inch inline six cylinder engine. The newly revised overhead valve engine now generated a healthy 80 horsepower, well up on the 65 horsepower unit of the previous year. The new pickup was stylish, functional and returned strong performance. As with many trucks from this period, attrition is very high as they served their time doing hard labor. Many did not survive the years of abuse, and many of the rare survivors have been cut into hot rods, making the few original examples that remain very desirable collectibles.
If you're in the Yuba City, Ca area and need a great Chef for an affair you can reach Chef Linzione at www.privatecheflinzione.weebly.com
or cheflinzione@gmail.com
Eleven Madison Park - Chef Daniel Humm - Medium Format Film for The New York Times
After having offered a fully vegetarian tasting menu at his Michelin rated Eleven Madison Park, chef/owner Daniel Humm returns meat to his menu including his special honey lavender lacquered duck.
NYT article here:
www.nytimes.com/2025/08/13/dining/eleven-madison-park-mea...
Belle Vernon, PA. June 2016.
------------------------------------------------------------------------------------------
If you would like to use THIS picture in any sort of media elsewhere (such as newspaper or article), please send me a Flickrmail or send me an email at natehenderson6@gmail.com
Jolly chef wearing his safety harness at the Restaurant in the Sky event at Glasgow's George Square.
Opened between 72 and 76, this is a classic 70s Little Chef formula of taking an existing house or cafe and converting it with a porch type extension on the front for extra dining space. Honiton gives me a warm feeling and is instantly recognisable as one decked out in the style of my childhood. Loving the surviving minimilk too
Välkommen till vår grupp!
Vi börjar 1 februari!.
Jag ska laga saker till dig.
Welcome to our group!
We will begin February 1.
I will be cooking up things for you!
Posh chef's hat and knife. What could be more iconic?
Lamy fountain pen
Seawhite sketch book
Inktober 2020 No 22
#Inktober2020
Marugame Udon, one of my favorite places to enjoy a meal of udon.
The chefs were seen preparing one toping udon for customers, and this place was pretty crowded and waiting in line to enjoy one of the udon.
Sombras de José Socrates e Cavaco Silva na VII Conferencia de Chefes de Estado e de Governo da CPLP a decorrer no Centro Cultural de Belém. Lisboa, 25 de Julho de 2008. MIGUEL A. LOPES / LUSA
i took this while teaching a group for my hot shots course i am running at garage studios. on day one the students are given a list 66 things to shot in the course of the afternoon on 2 rolls of film. this was taken for "pattern", other things on the list where not quite so literal here are just a few:
A sign of the credit crunch, Something 80cm away from you, A deal, Good Street art, Something quintessentially English, Crime, Red, Mini, Youth, The epitome of tackiness, Hard, Communication, Working man
one the of the easiest things on the list was "A sign of the credit", as soon as we stepped out of the studio there where £5 lunch menus, closing down sales, abandoned shops, 70% sales, Broken glass everywhere and people pissin on the stairs you know they just don't care. its all going to shit!
it was a grate day, and its a good exercise because it makes you look every where photo opportunities that fit things on the list rather than just shooting anything an everything for a few hours. i certainly got some good shots out of it. the 2nd day of the course is this weekend and i am looking forward to it. the course will run again but i don't know what dates yet as the studio is getting booked up in march. we want to run it again but if you are interested mail me or contact garage studios and we let you know the new dates
Chef Hans' Crawfish in Heaven
2 tablespoons butter
1 cup finely chopped onion
2 tablespoons flour
2 cups milk
1 pound cooked crawfish tails
1/4 cup half-and-half
1/2 cup finely chopped green onions
1 tablespoon finely chopped parsley
1 tablespoon Chef Hans' Creole Seasoning
1 tablespoon Chef Hans' Blackened Fish Seasoning
2 ounces dry white wine
1 ounce sherry
Hot Sauce to taste
8 ounces angel hair pasta, cooked
Melt butter in saucepan over medium heat. Add onion. Cook until tender. Add flour and stir continuously with wooden spoon for 2 minutes. Using wire whisk, add milk slowly. Simmer for 5 to 10 minutes on low heat. Add crawfish tails and half-and-half; fold crawfish into sauce. Add green onions, parsley, seasonings, wine, and sherry. Add hot sauce to taste. Serve over angel hair pasta. Serves 4 to 6.
Zélia Paralego, a simpática chef da pousada e restaurante Os Memorialistas, em Paranapiacaba. Nosso grupo parou para um delicioso almoço lá.
Zélia Paralego, adorable chef of the hostel and restaurant "Os Memorialistas", in Paranapiacaba. Our photo group had a delicious lunch there.
Scott Kelby's 8th Annual Worldwide Photo Walk -- Paranapiacaba, Santo André, Brazil, October 3rd, 2015. #WWPW2015
October 2016 Woodscross, Utah. Chef Mike Roberts was the owner/operator of No Name Gourmet, a chef service known for working with the University of Utah's Football program and for appearing on the local TV morning show where he would cook and talk about the joys of cooking. His clientele consisted of stage and screen personalities as well as everyday people looking for someone to design and prepare daily and weekly menus. My wife and I both have had the privilege of working with him in many aspects including as wait staff and taste testers. He had participated in several national cook-offs and competitions where he placed more than once. I'm proud to call him brother and friend. Sad that he passed in Summer 2021. This is one of my favorite photos I took of him at his kitchen. Taken with my Nikon 7100 and 50mm before I started shooting exclusively RAW, this JPG represents some of the better shots of that year. Enjoy. Edited originally with Photoscape then just recently with Adobe LR.
Les sashimis se composent de morceaux de poisson crus, de la taille d'une bouchée, mais aussi de leurs œufs.
Le thon mais aussi le saumon, les coquilles Saint-Jacques, la limande et le maquereau sont les plus souvent utilisés.
La fraicheur mais surtout la qualité des produits est incroyable et quasi obligatoire ici et le résultat en bouche est vraiment superbe.
.
Sashimis consist of raw pieces of fish, of the size of a narrow-minded, but also their eggs. The tuna but also the salmon, the scallops, the dab and the mackerel are most often used. The freshness but especially the quality of products is incredible and almost compulsory here and the result(profit) in mouth is really magnificent.