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trial of the culinary class.
I used the initials of our school and made those fruit kabobs look b-e-a-utiful
Well i thought so
In the garden of an artist’s soul, seeds of creativity take bloom in many forms. Pods of inspiration burst and give birth to new works of art to satisfy our appetite for beauty. Contemporary artist Christopher M. continues his still-life legacy with delicious fervor as he paints a succulent collection of culinary delights. The artist’s “Culinary Collection” is a selection of 8 small paintings, each depicting an exquisite jewel from the earth’s bounty. Enjoyed alone or as a fabulous artistic salad, this collection is sure to satisfy even the most discriminating palate. Here, Christopher M. renders still-life compositions in their simplest form; yet painted with a complexity only deciphered by an artist’s eye. Using colors selected by nature, luscious hues and rich texture dominate each canvas like a master chef creating a fine delicacy. Ironically, the simple pleasures in life are by far the most delicious. Even a sophisticated culinary creation starts with the most basic ingredients. In the same way a painter who, using only his paint and brush, prefers the mystique of the minimal to serve up a tantalizing appreciation for fine art composition. And as consumers, we delight in the feast before us.
Sgt. 1st Class Mayra Hernandez, the team manager and petit four dessert person from G Company, 125th Brigade Support Battalion, 3rd Infantry Brigade Combat Team, 1st Armored Division, introduces the members of the Team Bliss culinary team during an open house held at the Culinary Arts Center here Feb. 17.
Chef Pierre Pilloud, professor of Culinary Management, and program director of Culinary, Baking and Pastry Management, instructs a student.
Thomas Keller, Daniel Boulud, Jerome Bocuse, Gavin Kaysen, Roland Passot, Shaun Hergatt, Gabriel Kreuther, Barbara Lynch, Alex Lee, George Mendes, Alan Wong, Grant Achatz, Michael Cimarusti, William Bradley, Chris Hasting, and many others.
The Culinary Institute of America Hyde Park
New York
(January 28, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
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Still playing with my new Samyang MF85mm lens. This shot was at f1.4 giving me a lovely narrow DoF. Taken in my garden in a brief lull between the rain, though nothing like our friends further north, particularly Scotland!
Sodexo's Recipes for a Better Tomorrow Culinary Competition was held at the venerable James Beard House this year and each of the finalists can be proud of the sustainably prepared cuisine cooked in the kitchen of the James Beard House, where the best chefs in America create fundraising dinners on a daily basis. The competition looked at taste, presentation, and support of Sodexo's goals for the environment, local communities and health & wellness
Sodexo Chef Jason Murchison of Napa Valley Unified Schools was named winner with his "Chocolate Espresso Braised Pork over Jasmine Rice with Grilled Sweet Corn & Avocado Salad." Chef Murchison competed against four other Sodexo chefs including
Chef Joshua Chandler, Shenandoah Valley Westminster
Cider Glazed Pork Loin with White Sweet Potato and Carrot Swirl Puree
Chef Andrew Cox, Harvard Kennedy School
All Natural Vermont Roast Turkey with Organic Quinoa Pilaf and Citrus
Executive Chef Leanne English, University of New Brunswick
Ginger Salmon with Citrus Coriander Maple Glaze, Roasted Fingerling Potatoes and Sautéed Fiddleheads
Chef Jesse Kraft, St. Barnabas Medical Center
Pan Seared Cod Filet with Beet Vinaigrette and Pumpkin Quinoa Risotto
Videos from each of the chefs are available at www.youtube.com/user/SodexoCSR
For more information about Sodexo's Better Tomorrow Plan, visit www.sodexoUSA.com and click the link for Corporate Citizenship.
The modern room was inspired by first-time restaurateur, Kaabi’s international travels, who commissioned the help of Cricket Design to create the interactive and tactile space. From the Belgium wallpaper, interiors shipped in from Holland, and chairs imported from Italy, to the bartop crafted out of flat screens playing vintage silent movies, the interactive and tactile playground has hosted everyone from Queen West’s trend setting crowd to sports stars like Chris Bosh www.instagram.com/p/BA2TvetHxk5/, Dwight Freeney www.instagram.com/p/BBtqOJTMIJV/?taken-at=1005573210, and designer Angela Simmons.
Entice Culinary Lounge
1036 Queen St. W.
Toronto, ON
(416) 368-4231
enticelounge.com
Twitter: @enticelounge
Owner: Ali Kaabi
Chef: Ryan Wilson-Lall
Introducing for TorontoLife: torontolife.com/food/restaurants/introducing-entice-culin...
Sgt. 1st Class Mayra Hernandez, the team manager and petit four dessert person from G Company, 125th Brigade Support Battalion, 3rd Infantry Brigade Combat Team, 1st Armored Division, carefully cuts out a small piece for her dessert at the Culinary Arts Center here as she prepares for the 36th Annual U.S. Army Culinary Arts Competition scheduled for Feb. 26 through March 11 at Fort Lee, Va.
Our culinary library includes a comprehensive catalog of reference books, cookbooks and magazines as well as digital access to over 1,000 journals, periodicals and texts. Computer terminals are available to all career program students seven days a week.
www.chevrolet.com/corvette/colors/
Nestled in the heart of the Napa Valley, just two hours north of San Francisco, is The Culinary Institute of America's West Coast campus. Since 1995, the CIA at Greystone has provided continuing education opportunities and career development programs for food, wine and hospitality. Today, the California campus is expanding its services to include food industry business solutions, such as custom programs and research and development consultation. Educational courses, ranging from foundation and advanced studies to culinary arts degree and certificate programs, supply training in the culinary arts, baking and pastry arts, foodservice management and professional wine development.
San Jacinto College culinary arts instructor Sean Perrodin, left, and student Ricardo Medrano, right, observe as Macey Maples prepares vegetables during the regional SkillsUSA competition. Maples is a student at Wunsche High School who competed in the event. Photo credit: Rob Vanya, San Jacinto College marketing department.
I love to try new recipes, this time I cooked the Brussels sprouts au gratin.
Mar. 26th, 2008
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The town center of Erfurt, a charming city, straddling the past and present. Around since 742, it wears it's history well. From the 500 year old inns, the beautiful art nouveau buildings that still show the signs of neglect from the communistic era, to the modern convention center all united by a modern effective and clean public transportation.