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Chefs Michael Schwartz, Molly Brandt and James Seyba outside Oasis of the Seas' 150 Central Park. (Photo: Tim Aylen)
Judah has been the head chef for 13 years and plans all the meals every week using local, organic ingredients.
Photo by Meredith Hart
My first attempt at pizza making... taken during the "Secrets to Italian Cuisine with Chef Eric" course offered by UBC Continuing Studies, February 2007... molto bene!
No Hell's Kitchen!!
Chef Sean & Blaze Project Music House Pool Party, Los Angeles, California. Photo by Steve Tracy 7-15-14
Thank you to all who participated in and joined us for Chefs' Feast 2014! A great time was had by all under the big top!
Photos by Trawick Images
Thank you to all who participated in and joined us for Chefs' Feast 2014! A great time was had by all under the big top!
Photos by Trawick Images
Members on the Chef Revival program learn how to prepare various food in the Canadian Forces Base Gage town kitchen. Photos taken 03-05 February, 2026.
Photo: Corporal Kelsey L. Monsen, 5th Canadian Division Public Affairs
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Les participants au programme « Chef Revival » apprennent à préparer divers plats dans les cuisines de la base des Forces canadiennes de Gagetown. Photos prises du 3 au 5 février 2026.
Photo : caporal Kelsey L. Monsen, Affaires publiques de la 5e Division du Canada
©2026 DND-MND Canada
The Edible Garden - Growing and Preparing Good Food through October 17th, 2010 at the New York Botanical Garden - October 16th Chefs were Mario Batali, Michael Psilakis and Marc Forgione. Pictures copyright by Anna Kuchma of AK Event Photography.
Chef Sean & Blaze Project Music House Pool Party, Los Angeles, California. Photo by Steve Tracy 7-15-14
Thank you to all who participated in and joined us for Chefs' Feast 2014! A great time was had by all under the big top!
Photos by Trawick Images
Thank you to all who participated in and joined us for Chefs' Feast 2014! A great time was had by all under the big top!
Photos by Trawick Images
I ordered a subscription to daily green smoothies so I can get fresh greens without leaving the house. during the time of COVID.
Ingrédients:
*1 pâte levée feuilletée:
500g de farine (T45)
130g de lait entier
130g d’eau
20g de levure fraîche de boulanger
50g de sucre
50g de beurre
10g de sel
300g de beurre pour le tourage (beurre à 82% voire 84% de matières grasses)
*Bâtonnets de chocolat pour pains au chocolat
*1 œuf pour...
chefrecettes.com/recette-de-chef-croissants-et-pains-au-c...
Flavor! Napa Valley
Chef Richard Blais - California Cuisine:Reinterpreted
November 19, 2011
Culinary Institute of America at Greystone
St. Helena, CA
The freshest ingredients that we use such as Basmathi Rice, Chicken, Beef, Pork, Fish, Prawns, Cutlet Fish, Sausage, Egg,Tomato, Carrot, Leeks, Pineapple, Cashew Nut, other seasoning species such as Salt, Pepper etc. and a little bit of magical flavour that our Chefs add bring the most delighting dining experience to our esteemed guests.