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Wage has decided to become a chef. He's been watching a lot of Hell's Kitchen and Master Chef. This should be entertaining.
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...
After he stopped selling weapons, Tony needed a new job, so he followed his dream and started his own cooking show.
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...
Joined fellow members of my local camera club on a photo walk in Melbourne today. The aim was to capture images of interesting places and people around the city.
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Camera NIKON D300s
Lens: NIKON lens 50mm
Aperture: ƒ/5
Shutter speed: 1/80
Iso:200
Excellent Middle Eastern food. This branch is next to DQ In Bullfrog Plaza on Eramosa Rd., Guelph, ON
Jolly chef wearing his safety harness at the Restaurant in the Sky event at Glasgow's George Square.
Chef Carlos Kristensen
www2.zaffari.com.br/ler-novidade/cozinha-pocket-para-o-di...
Foto: Fábio Mattos
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
Chef Fredrik Berselius potato and cured aged beef with juniper and whey photographed back in February for the New York Times.
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
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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I've been taking a lot more photos with my fish eye lens here lately. I really like that artistic flare it gives to the picture. You can really get some awesome angles that you normally wouldn't be able to get with a normal lens. Please enjoy this shot of the Contemporary and have a magical weekend!
Les sashimis se composent de morceaux de poisson crus, de la taille d'une bouchée, mais aussi de leurs œufs.
Le thon mais aussi le saumon, les coquilles Saint-Jacques, la limande et le maquereau sont les plus souvent utilisés.
La fraicheur mais surtout la qualité des produits est incroyable et quasi obligatoire ici et le résultat en bouche est vraiment superbe.
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Sashimis consist of raw pieces of fish, of the size of a narrow-minded, but also their eggs. The tuna but also the salmon, the scallops, the dab and the mackerel are most often used. The freshness but especially the quality of products is incredible and almost compulsory here and the result(profit) in mouth is really magnificent.