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A coisa mais fofa do mundo! Amei confeccioná-la! Essa foi para a Argentina...
O uniforme foi inspirado no chef fofo da Erica Catarina! =)
on this dreary rainy day to make the youngest grandson happy just put him in the kitchen helping prepare food...this guy LOVES to eat and may turn into quite a chef one day...he certainly is a great taster LOL...stay blessed and warm one and all..back to view your streams after they are asleep...
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Jolly chef wearing his safety harness at the Restaurant in the Sky event at Glasgow's George Square.
Chef not on top of 15 cents.E Jefferson St at E Orchard lane .Building still there but remodled into Cosmos ll
At Zahav, traditional cooking methods are the hallmark of the open kitchen: flatbreads are baked in an authentic Arabic taboon (a wood-burning oven), while skewered meats and fish are cooked over live coals. ~ www.visitphilly.com/things-to-do/food-drink/zahav/
Day Trip, 4/6/2019, Philadelphia, PA
Leica Camera AG M Monochrom
7Artisans-M 50mm f/1.1
ƒ/1.7 50.0 mm 1/125 400
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Chef Carlos Kristensen
www2.zaffari.com.br/ler-novidade/cozinha-pocket-para-o-di...
Foto: Fábio Mattos
On my first night in Tokyo I found a small yakitori restaurant in east shinjuku away from the clubs/bars.
I speak no Japanese but I could tell from the yakatori being grilled on hot coals through the window that it was the place for me.
The chef spoke good english. I was told most foreigners just had chicken meat, I was brave and had the chicken heart and liver too (neither of which I really liked). The giant bottle of Sapporo helped.
Halfway through the meal the family next to me started to talk to me (via the chef). We chatted about tokyo, australia and the gold coast. At the end of meal the old guy bought shared half of his sake with me. I later found out that he was 84 years old and had been coming to this restaurant for 40-50 years.
To a carnivore like me, the chicken on the charcoal grill was like a beacon
A bottle at Tilbury's 'Clinker Beach', a bit of exposed landfill site containing rubbish from London, from 100 or more years ago...
The history of bricks is a rabbit hole and so, probably, is the history and etymology of brown sauce, which may have been 'invented' in 1921. Now that I'm retired I could spend my time writing a learned dissertation on the subject and I expect I would become famous and much loved.
"Chef" sauce may be a brand as well as a generic term...hmmm, too risky !
The bottle rests on a bed of shingle, natural to the area and is probably around 100 years old, and is filled with mud and grit from the river.
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Head Chef Sugar Cain stands proud on the back of the CNW 400 car at Proviso inJuly 1981He retired with 51 years of service in the late 90's.He is just one of many CNW famliy member's that worked for the CNW His father worked for the CNW as head Chef with the famous 400 trains and as well as the U.P overland trains. Sugar also worked the many of the famous 400 trains and club runs up to Lake Geneva and Williams Bay .His son is a engineer on the north line
Zélia Paralego, a simpática chef da pousada e restaurante Os Memorialistas, em Paranapiacaba. Nosso grupo parou para um delicioso almoço lá.
Zélia Paralego, adorable chef of the hostel and restaurant "Os Memorialistas", in Paranapiacaba. Our photo group had a delicious lunch there.
Scott Kelby's 8th Annual Worldwide Photo Walk -- Paranapiacaba, Santo André, Brazil, October 3rd, 2015. #WWPW2015
chef ...
Pic in my People album ..
Pic taken Nov 3m 2023
Thanks for your views, faves, invites and comments ...