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This was for a chef who likes to DJ as well. The most troublesome thing about this whole cake was the legs of the table not the figurine! Oh it was stress city trying to get the table to stand. Was really happy with how the figure turned out.
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This was a Burger Chef and later a Hardee's until sometime in the mid-1990s; I think it might have closed before the 1997 mass exodus of many a Hardee's location. It spent some time as a National City bank, and for some reason National City spent almost no money remodeling the exterior. The bank apparently closed before the name change to PNC, and a tailor shop now occupies the building.
Mani di Chef | ENRICO BARTOLINI
Devero Restaurant - Cavenago di Brianza (Italy)
[Abstract]
The craft of the Chef is a tiring job that gives moments of dream and extreme sensory and aesthetic pleasure to people. What's behind the evanescent scenes and the classic glossy food photos of dishes on “Michelin” restaurants tables, however, is often not enough known by insiders nor even by the clients of a restaurant in terms of craftsmanship and know-how.
Fascinated from mastery of these taste explorers and from their ability to compose dishes obtained after a long and hard research, I entered in their kitchens on tiptoe. The appearance of the realization of the dishes adds a component of perceptual enjoyment of the creativity of the Chef and allows the viewer to "interact" with the photographs in terms of empathy with the process of implementation of the dishes, as it has been for me that, discreetly, approached the reportage project.
"The hands are tools of an artist, able to tell the sense of a job, the personality of a man" | Mascia Maluta (Review of MANI DI CHEF for "Il Gambero Rosso”)
Lo Chef Enrico Bartolini, classe 1979, nativo di Pescia (PT), osannato dai critici gastronomici come uno tra i giovani più talentuosi d’Italia, ha ottenuto a soli 29 anni la sua prima Stella Michelin e a 33 la seconda, riconoscimenti che, con l’ottenimento di una stella Michelin anche a Bergamo e una a Castiglione della Pescaia dopo pochi mesi dall’apertura dei due locali, lo hanno consacrato Chef di livello internazionale.
LINK:
www.enricobartolini.net/enrico-bartolini/
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