Parts suspended on the copper bar. Heaters and circulation pump submerged in the back. Zinc anodes on the sides. The black wire in the front is a temp sensor for the heater control.

This is the last run of the afternoon and the solution is pretty cloudy. The parts came out with a slightly rough plate so the solution will be filtered through a coffee filter before I use it again.

Cal arranges the second round of crunchy meatballs.

The 2010 CMC exam at The Culinary Institute of America

Molten chocolate cake with chocolate and raspberry coulis

My last POTD pattern (until I run out of other ideas) is this dusty metal kickplate from our storage unit.

20/365

food plating

Calabacitas rellenas de Chorizo de Soja acompañadas con germinado de trigo.

Ramps grace the copper platter with the caviar starter

The plating process inside Craig Thornten's kitchen.

Annie Lloyd / Neon Tommy

Close-up view of the chocolate beignet.

The Chefs' House

215 King Street East

Toronto, Ontario

(416) 415-2260

This occasion to welcome award-winning cookbook author and current release, Chicken in the Mango Tree's Jeffrey Alford.

Star Chefs ICC 2010

Savory Workshop: Iberian Rhapsody: Modern Rustic

Hosted by Chef George Mendes

To read about this visit, please go to The Wandering Eater

© 2010 Tina Wong; The Wandering Eater. All Rights Reserved.

Neil Porter Cooking Class Mar 5 2008

Mesquite Smoked Tuna, Pan seared. Served on Belgian endive with marinated cucumbers, Wasabi cream and a smoked Paprika Oil

Shingo

112 Alhambra Circle Coral Gables Florida

food for thought miami

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An up close and personal with the apple pie beignets.

Plating and kicking off the new (slash our last) semester of Trunk!

Demuths Advanced Vegan Diploma July 2017

This Week at Serious Eats World Headquarters (May 16, 2014)

Buffalo Chicken Puff Pastry Waffles

Pasta

Second course

The armor plating, you are welcome to use disign as long as you tell me, and give the proper credit.

Preparing a small dinner for the house

plating

Second plating design for my pan-latin shrimp. Way more shrimp or avacado than you'd ever see in a restaurant, but it was pretty!

Plating

MTG Grandprix Ghent 2012