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My Missus fell in love with these salt 'n' peper chefs in Bulgaria last year "easily pleased, bless her"
This is Mister Salt.
I was brewing up at dinner,opened the cupboard and caught sight of this chap and for some reason took his photo.
Mind you I did like them at the time myself.
Gaz
Com muito orgulho recebi essa encomenda do maior frigorÃfico da minha região, que a 10 anos consecutivos recebe o Prêmio Gazeta Empresarial como melhor empresa. O boneco participou da festa da entrega dos prêmios em uma mesa de petiscos bem elaborada. O mesmo avental e toalha de mão que ele está usando foram entregues como presente a todos os convidados, em tamanho real.
Obrigada Frisa, por confiar no meu trabalho e me proporcionar tamanho desafio.
Boneco em feltro e tecido, braços articulados, todo costurado a mão. O avental e toalha foram providenciados pelo cliente.
Medida boneco: 53cm de altura
Chef usually wakes up around 5am to start hunting tar-vag (big Mongolian marmots). On average he shoots 10 a day and lures them in by kneeling and waving his stick with attached sheep tail in a special circular motion. The tar-vag thinks he is a big animal and freezes, which makes it more easy for Chef to take aim.
Rejected proposal for a large mural at Top Chef restaurant in Hanoi, Vietnam.
See more here:
www.behance.net/gallery/Chefs-Tools/6590039
Yes, I am also on Behance now. You can follow me here:
Asian Chef (closed) [814 square feet]
10100 Midlothian Turnpike, Richmond, VA
This restaurant opened in 2014 and closed in 2017; it was originally a Bullets, which was built and opened in 1993. It became Ugly Biscuit in spring 2010 and Steak Out in summer 2012.
Took this portrait of a friend in downtown Atlanta. @chef_fulginiti Loves his dog @eli_thestud & preparing excellent food.
December 29 - On our way to the town of Hana (known for its winding mountain road and spectacular view), when we stopped at Island Chef. It's in a stationary trailer that sells Chinese food with a Hawaiian twist. The chef is a sweet, old American lady named Linda who is accompanied by her husband, the sous-chef. It was definitely a little surprising at first, but the food was incredibly authentic.
A fun Couroc ice bucket from the late 1970s or early 1980s. Happy chefs carrying *food*... What's not to love? ; )
Chef’s wife is 50 years old and lives with Chef (38) and their daughter (14) in Khövsgöl province. She has two children from a previous marriage but she unfortunately does not see them very often because of the distance and having to care for the animals.
In case- you have never eaten the fine
& delicious
Middle Eastern food served @ Dawali on 4911 N. Kedzie Avenue-
shame on you!
(Note- as of 2019 DAWALI's closed)
If you have- you KNOW
how good it is-
Hummus thats tastes like none you have ever eaten before.....
especially the one he makes w/ Grilled Portabello Mushrooms
framing the perimeter-
OMG!
So Good.
His Falafel Balls are the best in Chicago.
And the Schwarma- oh- those crunchy tasty gems of his Chicken Schwarma
( = )
made with love-
by his own hands daily!
PS- my internet buddy Randa from Jordan- said she visited here while in CHICAGO-
and that the food @Dawali-
was BETTER than she gets back home in JORDAN!
Kudos- Chef!
Created with Master Bladesmith Bob Kramer, the KRAMER by ZWILLING EUROLINE Stainless Steel Damascus Collection features stainless steel blades made to his exacting standards, maximizing curves, balance and utility. The knives are hand-finished with a traditional 3-step process by skilled Japanese artisans. Combined with the SG2 micro-carbide powder steel, the ice-hardened CRYODUR blades deliver scalpel-like sharpness, stay sharper longer and can withstand more sharpening over their lifespan. The SG2 super steel core is protected by an exceptionally beautiful 100-layer Chevron Damascus pattern, which is complimented by a stunning black linen Micarta handle and signature Bob Kramer mosaic pin.
An old photo of Burger Chef in Pikesville, MD which closed in the 1970's to become the Pikesville Home and Garden Center.
Born in Chicago, it only made sense that after living and studying in Connecticut, Michigan, and Arizona that chef, restaurateur and entrepreneur Stephanie Izard would return to the Windy City to make her mark on the culinary world. After cooking for some of the most renowned chefs in Chicago, she opened her first spot, Scylla, at the age of 27. 3 years later, she closed Scylla and became a household name by winning the 4th season of Bravo TV's Top Chef. In the wake of that win, Izard opened Girl and the Goat, and was named Best New Chef from Food & Wine Magazine
in addition to being nominated for a James Beard Award for best new restaurant. She eventually won the Beard for Best Chef Great Lakes in 2013, and 2 more outlets have followed, Little Goat Diner and Duck Duck Goat as well as a cookbook. Now, after beating out legends Bobby Flay, Michael Symon, and Masaharu Morimoto, she has become the newest Iron Chef.
Sodexo Serves Up a Healthy Plate of Diversity with BCA. As a result of our partnership with BCA, Sodexo recently hired James Fulton as an Executive Chef at our account at Fort Valley University. Way to go!