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Mani di Chef | ENRICO BARTOLINI
Devero Restaurant - Cavenago di Brianza (Italy)
[Abstract]
The craft of the Chef is a tiring job that gives moments of dream and extreme sensory and aesthetic pleasure to people. What's behind the evanescent scenes and the classic glossy food photos of dishes on “Michelin” restaurants tables, however, is often not enough known by insiders nor even by the clients of a restaurant in terms of craftsmanship and know-how.
Fascinated from mastery of these taste explorers and from their ability to compose dishes obtained after a long and hard research, I entered in their kitchens on tiptoe. The appearance of the realization of the dishes adds a component of perceptual enjoyment of the creativity of the Chef and allows the viewer to "interact" with the photographs in terms of empathy with the process of implementation of the dishes, as it has been for me that, discreetly, approached the reportage project.
"The hands are tools of an artist, able to tell the sense of a job, the personality of a man" | Mascia Maluta (Review of MANI DI CHEF for "Il Gambero Rosso”)
Lo Chef Enrico Bartolini, classe 1979, nativo di Pescia (PT), osannato dai critici gastronomici come uno tra i giovani più talentuosi d’Italia, ha ottenuto a soli 29 anni la sua prima Stella Michelin e a 33 la seconda, riconoscimenti che, con l’ottenimento di una stella Michelin anche a Bergamo e una a Castiglione della Pescaia dopo pochi mesi dall’apertura dei due locali, lo hanno consacrato Chef di livello internazionale.
LINK:
www.enricobartolini.net/enrico-bartolini/
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I'm trying to remember what he was making. Crepe Suzette comes to mind, but I don't think that a gives a volcano of flame like this.
I had a fun portrait session with by brother and sister-in-law getting some great shots of my twin nephews for that are now one year old. Of course they are always such little angels.
I may well become a chef. It's a possible career for me. Please note I did not make any of the pictured dishes.
this cake was for a chef at a restaurant here in KL called Tatto. they wanted a figurine of the birthday girl in her chef whites mixing up something.
Executive Chef of UW Dining Gabe Kinney holds up an apple from the District Market. Aside from running 14 kitchens, 15 cafes, three markets and three food carts around campus, Kiney also practices Taekwondo, Kempo Karate, and Brazilian Jiu-Jitsu.
Chef's Table Prime Burger - with Black Truffle Aioli. Sweet Onion. White Cheddar. Bacon.
July 19, 2011 - Chef's Table restaurant went out of business and as of 2015 a new restaurant took over this space. It is now Iowa Chop House restaurant
Some portraits of a good friend and talented chef, Julia Helton.
Nikon D800
Sigma 50mm F/1.4
Lumo Pro 160
Fotodiox Octagon softbox
Alien Bees B800
Paul C. Buff beauty dish
Chef Marcelo Gonçalves
www2.zaffari.com.br/ler-novidade/carreteiro-de-charque-pa...
Foto: Fábio Mattos
My buddy the Chef (Tom) after our 14 mile ride. He's not really THAT tired, I just caught him at a fine moment! Hah! My cat is wondering what's going on.