Cooking chocolates in black bowl. Human hand in field of view. Decorative surface. High point of view. Light effect.

T3i, EF 50mm 1.4.

Silvana

Vicky Limpanoparuj gave us a private cooking class at her Sabai Garden Boutique Thai House. sabaigarden.weebly.com/healthy-thai-cuisine.html

Avocado, Edamame, and Chipotle peppers give guacamole an Asia-Mex twist.

Cooking chocolates in colourful pottery. Decorative surface. High point of view. Light effect.

Cooking pan and lid. Welded handles. Decorative background. High point of view.

5 litre cooking pot

Candace and greg

Cooking steaks on a campfire. One in a grill basket, one in a Rome double pie-maker.

Our lunch (ouefs en concotte) on the go.

Now this is one "scary" kitchen!

Cooking chocolates in colourful pottery. Decorative surface. High point of view. Yellowish light effect in background.

At Antonio's

Preparing Guinness Stout Cake

Our teacher showing us how it's done.

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stollen with dried apricots amd almonds

We took a cooking class in Bruges, Belgium with chef Patrick Devos. First there was a wine tasting for the wines which would be paired to the courses, then making dinner, and then the meal itself.

July 26, 2014

Cooking Show Legambiente

Yellow Foot Mushroom Risotto Steaming in a Kettle with a Spoon

Canon EOS digital Rebel XT, 70-300 MM image stabilizer lens. Cooking Rhubarb Pie with Mom.

Chef Athan Spanos, managing chef at Penn State Harrisburg, and Chef Skylar Diehl, Managing Chef at the Bryce Jordan Center at University Park, teamed up to showcase several molecular gastronomy techniques you can do while cooking. The title of their dish is called the “5 Flavors of Parmesan.”

Cooking up a fall meal of ratatouille

Slice from the shoe-fly pie.

After I took a bite. Couldn't help myself :)

Check out my blog for details behind some of the pictures:

thereluctantpaladin.blogspot.com/

Bok Choy and Shiitakes

Mapuyanpay

Day two of cooking class included crepes, and peach gallettes.

Chef Athan Spanos, managing chef at Penn State Harrisburg, and Chef Skylar Diehl, Managing Chef at the Bryce Jordan Center at University Park, teamed up to showcase several molecular gastronomy techniques you can do while cooking. The title of their dish is called the “5 Flavors of Parmesan.”

Mum chopping potatoes for lunch (french fries). yumm...

Pine-nut tart with Rosemary on www.sassyradish.com

rodrigo's mom, hilda, cooking