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I put this montage together of a younger me with some aspects of my career as a chef prior to retirement.
Rarely have I seen the level of cleanliness and organization like they have at Les Créations de Narisawa - top-notch does begin to describe either.
Interior photo of the custom kitchen and professional appliances at one of Steve's luxury custom houses.
Rosewater and strawberry eclairs................waiting for the English summertime to catch up with us!
I have to say a few words about the kitchen at Casa Mono: it unreal! I counted over 25 mise-en-place items on the garde-marger(cold) station alone; it was probably twice as many, if not more, on the line. Notice, there are only three chefs cooking ( I am sure the prep cooks were probaly gone, but I would be curious to hear how many there are during the day), servers help with garnishes and expediting, however.
The level of training is superb - I was especially impressed by the sous chef ( the gentleman in the middle of the picture - the one in black bandana head band). Casa Mono kitchen is extremely busy and extremely efficient - the kitchen choreography is fluid and smooth.
More than anything, I continue to be in awe of Chef Andy Nusser ( who I have not had a privilege of meeting quite yet) - his ideas, creativity, management, execution and especially how his plates are designed and composed are the stuff from of which Michelin stars are made. Casa Mono has one.
One more time: My Dearest LT, thanks for dinner!
Please take a look at Casa Mono/Bar Jamon 2011 and Casa Mono Lunch image sets and enjoy a link to the Casa Mono Website.
The Hands On Gourmet kitchen is in the historic American Can Building, located in the heart of the of the hip and trendy Dogpatch neighborhood of San Francisco.
Built in a very traditional French Country style - it was quiet, clean and well organized.
I would like to thank www.verygoodfood.dk for suggesting this wonderful restaurant. Please take a look at the entire Søllerød Kro Picture Set.
Shinobi Ramen
(East Williamsburg, Bushwick)
53 Morgan St
(between Harrison Pl & Grattan St)
Brooklyn, NY 11237
Kitchen at the Casa Mono is an integral part of the small dining room. It is also my favorite spot at the Casa Mono - you can literally see your food prepared in front of you. I can not tell you how fast-paced that kitchen is - the skill level of the line cooks is simply astounding.
Please enjoy the entire Casa Mono/Bar Jamon picture set Casa Mono/Bar Jamon picture set, as well as the pictures form the previous visits here here and here.
Open, clean, well designed.
Please take a look at the entire Lincoln picture set and consider Overall Impression.
Step into the vibrant world of culinary artistry with Chef Scott Hebert, a master of his craft, captured in the midst of his culinary magic. This image showcases Chef Scott in his element, donning a classic black chef’s coat and a pristine white apron, embodying the essence of professionalism and dedication. The scene is set in a bustling professional kitchen, where the air is filled with the tantalizing aromas of gourmet creations.
Chef Scott is seen meticulously mixing ingredients in a large metallic bowl, likely part of a high-powered stand mixer, a testament to his commitment to precision and excellence. The background reveals a well-equipped kitchen, with gleaming utensils and state-of-the-art appliances, highlighting the high standards of the culinary environment. This snapshot offers an insider’s view of the meticulous process and the passion that goes into every dish Chef Scott creates.
Whether he’s crafting a delicate pastry or a savory entrée, his expertise and attention to detail are evident in every movement. For food enthusiasts and aspiring chefs alike, this image is a source of inspiration, showcasing the dedication and skill required to excel in the culinary world.
Join us in celebrating the artistry and hard work of Chef Scott Hebert, a true maestro in the kitchen.
I participated in the UJC's Tel Aviv One conference in Tel Aviv, March 5-8, 2006.
On the first day, after a morning of meetings, we went on various tours that we signed up for in advance. They were of varying quality, but ours was amazing. We got to tour the Yemenite Quarter and Carmel Market. After the tour, we returned to the Dan Panorama Hotel for a cooking class. Our group made two four course meals.
Jin Ramen kitchen is spacious, clean and quite busy.
Please take a look at the entire Jin Ramen Picture Set.
Kitchen at the Casa Mono is an integral part of the small dining room. It is also my favorite spot at the Casa Mono - you can literally see your food prepared in front of you. I can not tell you how fast-paced that kitchen is - the skill level of the line cooks is simply astounding.
Please enjoy the entire Casa Mono/Bar Jamon picture set Casa Mono/Bar Jamon picture set, as well as the pictures form the previous visits here here and here.
Again, typical sight of a Five Guys® Burgers and Fries kitchen. Notice a case of complimentary peanuts on the left.
Typical Five Guys® Burgers and Fries line - notice how many people they have working on a relatively slow mid-week night.
Open kitchen is located in the pack of the restaurant.
Please take a look at the entire Kin Shop picture set.
I decided to take the pineapple of the skin so its easier to eat and then the customer dos'nt need to chase their dessert around the restaurant, but it looks better, more striking with the skin on though.
Why can't I have a kitchen like that? LOL
Please take a look at the entire Lincoln picture set and consider Overall Impression.
Kitchen at The Dutch is quite busy, and visible to the diners!
Please take a look at the entire The Dutch picture set, as well as the Locanda Verde pictures - another great restaurant from Chef Andrew Carmellini.
Youthful but proficient. I was very impressed. The gentleman in the foreground is Chef Sven Chartier.
Please take a look at the entire Saturne picture set.
uploading for the sake of it? ...........bored and uninspired, Don't ask me why............just because.........
I participated in the UJC's Tel Aviv One conference in Tel Aviv, March 5-8, 2006.
On the first day, after a morning of meetings, we went on various tours that we signed up for in advance. They were of varying quality, but ours was amazing. We got to tour the Yemenite Quarter and Carmel Market. After the tour, we returned to the Dan Panorama Hotel for a cooking class. Our group made two four course meals.
One eats like a king at l’Auberge le Coeur d'Or. Chef Dominique, who along with his lovely wife Carole own and manage this small, charming inn, prepares exquisite dishes which change daily, depending on local produce.
Quebec's Eastern Townships are well known for their duck (Canard du Lac Brome is just a short distance away), lamb and other meats and produce, and for their fine wines. The large, welcoming kitchen is open and when they arrive, guests can see Dominique creating his next feast!
They had professional gadgetry (left) and a table set with nice linens and cutlery (right) on display. Inside, there were folks who worked in professional kitchens and taught at cooking schools.
I participated in the UJC's Tel Aviv One conference in Tel Aviv, March 5-8, 2006.
On the first day, after a morning of meetings, we went on various tours that we signed up for in advance. They were of varying quality, but ours was amazing. We got to tour the Yemenite Quarter and Carmel Market. After the tour, we returned to the Dan Panorama Hotel for a cooking class. Our group made two four course meals.
something about photographing professional kitchen equipment without cooks being present. I love all the stainess steel although it's difficult light to shoot in. mmmmm monochrome. black & white in color: intriguing indeed.
I participated in the UJC's Tel Aviv One conference in Tel Aviv, March 5-8, 2006.
On the first day, after a morning of meetings, we went on various tours that we signed up for in advance. They were of varying quality, but ours was amazing. We got to tour the Yemenite Quarter and Carmel Market. After the tour, we returned to the Dan Panorama Hotel for a cooking class. Our group made two four course meals.