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The Basque Culinary Center, or the Faculty of Gastronomic Sciences, opened its classrooms in San Sebastián’s Miramón Technology Park in 2011. The new centre, which teaches university degrees in the culinary arts with the focus on generating high standards of knowledge and training qualified professionals, is the second gastronomic university in all Europe. San Sebastián therefore enjoys even greater recognition in the world of good eating. The Basque Culinary Center is also dedicated to research and knowledge transfer among haute-cuisine professionals and the business sectors related directly or indirectly to gastronomy, always with an eye on the international scene.
www.sansebastianturismoa.eus/es/comer/basque-culinary-center
©Basque Culinary Center
More food and culinary photography by Ann Arbor photographer, Jeeheon Cho Photography at www.jeeheoncho.com
Fragrant herbs are a favourite in my kitchen and this is a perennial herb garden bed with a now huge chilli plant at the back (currently staked with two 4-legged tepees) for support and producing hundreds of mild chillis. In the front are marigolds on the left, Mini Greek basil, garlic chives and sweet basil.
Harvesting Vegetables & Herbs - www.themicrogardener.com/harvesting-vegetables-herbs/.
Grow a Herb Tea Garden - themicrogardener.com/grow-your-own-herb-tea-garden/
I love growing food for my family and we produce most of our needs for fresh fruit and vegetables from our kitchen garden. It's grown organically and I put a lot of love into my soil which in return reaps us a bounty of nutrient dense, organic life giving food.
The Basque Culinary Center, or the Faculty of Gastronomic Sciences, opened its classrooms in San Sebastián’s Miramón Technology Park in 2011. The new centre, which teaches university degrees in the culinary arts with the focus on generating high standards of knowledge and training qualified professionals, is the second gastronomic university in all Europe. San Sebastián therefore enjoys even greater recognition in the world of good eating. The Basque Culinary Center is also dedicated to research and knowledge transfer among haute-cuisine professionals and the business sectors related directly or indirectly to gastronomy, always with an eye on the international scene.
www.sansebastianturismoa.eus/es/comer/basque-culinary-center
© Basque Culinary Center
The Basque Culinary Center, or the Faculty of Gastronomic Sciences, opened its classrooms in San Sebastián’s Miramón Technology Park in 2011. The new centre, which teaches university degrees in the culinary arts with the focus on generating high standards of knowledge and training qualified professionals, is the second gastronomic university in all Europe. San Sebastián therefore enjoys even greater recognition in the world of good eating. The Basque Culinary Center is also dedicated to research and knowledge transfer among haute-cuisine professionals and the business sectors related directly or indirectly to gastronomy, always with an eye on the international scene.
www.sansebastianturismoa.eus/es/comer/basque-culinary-center
© Basque Culinary Center
YOKOSUKA, Japan (Jan. 30, 2015) Culinary Specialist 2nd Class Maria Martin, a Sailor attached to the amphibious dock landing ship USS Pearl Harbor (LSD-52), prepares lunch in the wardroom galley on board U.S. 7th Fleet flagship USS Blue Ridge (LCC-19). Blue Ridge is currently moored at Commander, Fleet Activities Yokosuka, finishing up a regularly scheduled maintenance period, allowing the ship to undertake future patrols. (U.S. Navy photo by Mass Communication Specialist Seaman Apprentice Timothy Hale/RELEASED)
Music To Your Mouth
Palmetto Bluff, South Carolina
(November 17, 2018)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Junayd Juman of Little Caribbean’s Honey Badger restaurant leads a culinary demonstration. Photo by Michael Stewart.
This form of culinary sage has been selected for its pewter-colored, very rounded, broad foliage which forms an attractive, symmetrical “dome” of grey foliage useful for edging the front of the border.
Size: up to two feet tall and wide at maturity
Bloom: blue-purple flowers in late spring and early summer
Sun/Shade: sun
Pruning: prune to shape in late winter early spring
Water: low
Butter Sautéed Diced Chicken and Portobello, deglazed with and cooked down in White Zinfandel.
A Gruyère Sauce is made with Butter, Flour, Mustard, Milk, Gruyère Cheese, and the deglazing liquid.
This is served with fresh Penne Pasta.
ACA students created elegant Valentine's Day table settings with a $10 budget. Teams decorated tables in Careme's Restaurant at the Academy of Culinary Arts.
Although I still have to set up the fry pan to fry the eggs but since I only use olive oil and I cook in medium heat, it releases lesser fumes. The cooker hob is good enough to keep the kitchen stench-free.
Wholemeal bread + olive oil spread + cheese + airfried luncheon meat + fried egg + tomatoes + BBQ sauce = satisfying breakfast!
Culinary Specialists from the 593rd Quartermaster Co.,10th Mountain Division Sustainment Brigade prepared a Thanksgiving Feast Nov. 26, 2019, for the Soldiers and Families of Fort Drum. The meal was served by the command team of the 10th Combat Aviation Brigade and
Maj. Gen. Brian Mennes came to present an Army Commendation award to Staff Sgt. Fortes for his heroism while apprehending an individual that was in progress of committing a crime off-post.
My dear parents came to visit me in Birmingham.
Ready-meals were replaced with delicious creations from Purnell's Restaurant.
Vietnam Textile and Culinary Discovery Tour for Women’s Day 8/3
On the occasion of Women’s Day 8/3/2011, Vietnam Heritage Travel happily brings our friends a tour that will lead us into fascinating villages in northern, central and south Vietnam where we will have the opportunities to visit and study the cultural and textile traditions of several minority groups and how to cook in Vietnamese cuisine. Meet the locals when you visit villages and markets including Red Dao, Flower and Black Hmong, Lu, Nung and Giay communities. Discover the diversity of their colorful costumes and dress. Learn how the Red Dao creates their unique embroidery pieces when you take a lesson from the ladies of the village. You will also enjoy a visit to the Vietnam Museum of Ethnology.
Tour Code: VTCD
Duration: 9 days/ 8 nights
Destination: Hanoi – Sapa –Bac Ha - Hoian - Hochiminh City
Accommodation: Hotels, Trains
Transportation: Car, Airplane
Start: Hanoi
Finish: Hochiminh City
Price: from 799 USD/ pax only
Valid from 1/3 – 31/3/ 2011
Note: 10% off for Women.