Kitchen workers / chefs / dishwashers
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I've worked in a few kitchens in my lifetime. Or, should I say in another lifetime? To this day, I still get a kick out of poking my head into a restaurant kitchen, greeting the chefs and cooks, and snapping a photo or two as they work. I captured this image in the kitchen of the Copper Chimney in Mumbai, India. And, yes, the food was delicious and memorable! [Flickr Explore #81, August 3, 2021.]
The chef and owner of La Higuera, a small restaurant outside of Madrid, near San Lorenzo de El Escorial.
is gracing us with his wonderful culinary talents on the "barbee" tonight! First official cookout of the season...MMmmmnumnomnumnummmmm!! Burgers, hotdogs, corn on the cob and potato salad!
☼My works are often BEST VIEWED LARGE☼
Created for MIXMASTER CHALLENGE #63
www.flickr.com/groups/artisticmanipulation/discuss/721577...
CHEF xandram envisions a bright summer!
➤ Your image must contain a trellis or arbor.
➤ And at least one orb or sphere.
➤ Plus at least one mushroom.
➤ Use primarily bright and/or saturated colors (minimal pastels and black/white).
➤ NO PEOPLE including humanoids (robots, statues, etc.).
Bird/mushrooms/trellis/bougainvillea/pot=PNGWING
Background thanks to brother Michel Mintaka
Orbs=made by me
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Photo shop and Nature ARTISTS:
Multi Group Contest/ Gallery Directory
New contests on the 1st and 15th
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Macro Monday - Food Styling
Chef Broc Lee applies the final touches to his masterpiece.
Thank you in advance for your Favs and comments. I created two pictures for this week and it was difficult to decide which one to submit to this challenge. Take a look at my spaghetti shot in my photostream.
Aqueduc du Pont du Gard
Le pont du Gard est la partie monumentale d'un aqueduc romain de plus de 52 km de longueur (52 702 m), qui apportait l'eau de la Fontaine d'Eure, située au pied d'Uzès, jusqu'à la ville romaine de Nemausus, aujourd'hui Nîmes, alors à son apogée. Les eaux de la source proviennent en partie de la rivière d'Alzon, qui passe par les environs d'Uzès, et des eaux récoltées du mont Bouquet, situé plus près d'Alès. L'aqueduc proprement dit est un chef-d'œuvre d'ingénierie, témoignage de l'extraordinaire maîtrise des constructeurs anciens : le dénivelé entre les points de départ et d'arrivée n'est que de 12,6 m, la pente moyenne générale étant de 24,8 cm par km.
L"aqueduc romain de Nîmes a sans doute été construit au ier siècle de notre ère.
On estime à mille le nombre d'ouvriers, travaillant sur cinq années intenses.
Meet The Chef this fellow is always at the door of a local restaurant happy to greet you, I have no idea who is actually cooking there. Found in North Carolina.
Hibachi Night Event
If You Would Like To Join Us For The Hibachi Event The Next One Will Be Oct 17th..
Times Will Be Changed To 4pm - 6pm Slt..
Bookings Start From: Monday Oct 11th
Remember Bookings Go Very Quick & 1 Person Can Book For 5 People Max.
My attention is often lost in these small izakayas, where in tiny kitchens very courteous and conversational chefs prepare food for the customers.
I was about to shoot when the chef appeared, who as soon as she realized she was framed offered me a shy smile that I will try never to forget.
La mia attenzione si perde spesso in questi piccoli izakaya, dove in cucine minuscole degli chef molto cortesi e colloquiali, preparano da mangiare ai clienti.
Stavo per scattare quando è apparsa la chef, che appena si è accorta di essere inquadrata mi ha offerto un timido sorriso che cercherò di non dimenticare mai.
The chef from El Diablo restaurant at Timanfaya National Park in Lanzarote.
"At the restaurant el Diablo, surrounded by the unusual landscape that the Timanfaya National Park presents and at over 600 degrees, we prepare suggestive meats on our ecological barbecue, dishes such as Volcano Hot Chicken or chorizo. A genuine culinary experience!"
Paul Bocuse. Désigné Cuisinier du siècle par Gault et Millau, et Pape de la gastronomie en 1989, puis Chef du siècle en 2011 par The Culinary Institute of America.
Paul Bocuse. Designated Chef of the Century by Gault and Millau, and Pope of Gastronomy in 1989, then Chef of the Century in 2011 by The Culinary Institute of America.
Although Padstow has become a very popular tourist resort in North Cornwall, helped no doubt by being featured regularly in TV programmes featuring the chef Rick Stein, its outer harbour is still very much a working harbour. The inner harbour with its surrounding shops, restaurants and pubs provides the main focus for visitors. It is increasingly being used as a marina for yachts. The pretty little town is on the western side of the Camel Estuary, a mile of so from the sea.
a chef looks out into space while a young boy plays at the counter.
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A mound of white truffles moments before chef Massimo Bottura unleashed a flurry of thin slices over each plate of risotto at the Edible Schoolyard NYC annual Harvest fundraising dinner this week.