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Eleven Madison Park - Chef Daniel Humm - Medium Format Film for The New York Times
After having offered a fully vegetarian tasting menu at his Michelin rated Eleven Madison Park, chef/owner Daniel Humm returns meat to his menu including his special honey lavender lacquered duck.
NYT article here:
www.nytimes.com/2025/08/13/dining/eleven-madison-park-mea...
Press L for larger view.
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Belle Vernon, PA. June 2016.
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Die Gäste und der Chef sind real. Der Hintergrund ist ein Gemälde.
The guests and the chief are real. The background is a painting
Excellent Middle Eastern food. This branch is next to DQ In Bullfrog Plaza on Eramosa Rd., Guelph, ON
For years, the image of an African-American chef appeared on Cream of Wheat packaging and in ads, reminding some consumers of earlier depictions they find offensive. The smiling Black man in a white uniform worn by chefs had not changed much since his debut in the late 19th century. The character was named “Rastus,” a pejorative term for Black men.
The Black chef will no longer appear on Cream of Wheat packaging where he was the face of the brand for more than a century, the product’s parent company announced in a decision that came three months after it vowed to re-evaluate its marketing to ensure it did not “inadvertently contribute to systemic racism.”
The hot cereal joins Aunt Jemima, Eskimo Pie and other products that have shifted brand names and images amid calls for racial justice.
[Source: The New York Times, Sept. 27, 2020, in an article by Marie Fazio]
Jolly chef wearing his safety harness at the Restaurant in the Sky event at Glasgow's George Square.
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
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Chef Carlos Kristensen
www2.zaffari.com.br/ler-novidade/cozinha-pocket-para-o-di...
Foto: Fábio Mattos
LES LOGIS DES COMMIS
Les commis sont les chefs d'équipes. Il bénéficient de logements plus grands exposés au soleil.
Breton Iron and Steel Village.
Au cœur de la grande forêt de Quénécan, à quelques kilomètres du lac de Guerlédan, se niche une des forges à bois les plus anciennes et les mieux préservées de Bretagne. Un vestige exceptionnel d’une activité prospère et industrielle pendant près de trois siècles.
L’activité de la forge s’est arrêtée en 1877 mais le village a continué à vivre et le voici aujourd’hui entièrement restauré.
At the heart of the great forest Quénécan, a few kilometers from Lake Guerlédan, is nestled one of the oldest and best preserved wood forges in Brittany. An exceptional vestige of a prosperous and industrial activity for almost three centuries.
The activity of the forge stopped in 1877 but the village continued to live and here it is now fully restored.
Chef Fredrik Berselius potato and cured aged beef with juniper and whey photographed back in February for the New York Times.
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.
[SAM_2384a]
Sorry for the filtre i was bored.
Original design by Nguyen Hung Cuong; folder from a square craft paper 25cm x 25cm.
A very happy chef who is making xiaolongbao 小笼包, a kind of Shanghainese steam bun. He is rolling out the small pieces of dough to make the skin. Kowloon, Hong Kong, China