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Unique profiles
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Top locations
Tracks & Records UK, Museum as Retail Space, Boulud Sud NYC
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Chef life. My team. 4 of the 19 kitchen team at @tracksrecordsuk. Just as much as I'm the Head chef, ...
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Chef life. My team. 4 of the 19 kitchen team at @tracksrecordsuk. Just as much as I'm the Head chef, without these guys behind me, the operations wouldn't work...so from left to right Germain @islandfoodwithvibes (Sous Chef) Kesean @underagewiner_ruffwiner (Commis Chef), Shakila @reddzz19 ... Chef life. My team. 4 of the 19 kitchen team at @tracksrecordsuk. Just as much as I'm the Head chef, without these guys behind me, the operations wouldn't work...so from left to right Germain @islandfoodwithvibes (Sous Chef) Kesean @underagewiner_ruffwiner (Commis Chef), Shakila @reddzz19 (Sous Chef), Darren (Sous Chef) and the guy in the hat is moi .
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What kind of pool that you’re dreaming of ? • Built around a stunning glass bottom lagoon set to ...
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What kind of pool that you’re dreaming of ? • Built around a stunning glass bottom lagoon set to redefine the concept of the infinity pool, oneeighty° is a celebration of sophisticated beach culture 500ft above the Indian Ocean. . The stunning panorama is complemented by a menu that ... What kind of pool that you’re dreaming of ?

Built around a stunning glass bottom lagoon set to redefine the concept of the infinity pool, oneeighty° is a celebration of sophisticated beach culture 500ft above the Indian Ocean.
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The stunning panorama is complemented by a menu that reads like a playful ode to classic beachside food, from renowned Balinese Executive Chef Nyoman Suasa, previously Sous Chef at The Beverley Wilshire on Rodeo Drive, Los Angeles.
At the bar, our stellar mixologist team conjure up cocktails on request, to complement another dreamy day overlooking Indian Ocean. •••••••••••••••••••••••••••••••••••••••••••••••••••••••
An amazing video regram from :
📷 @yogagirl.abroad
📍 "Bali"
Let's share your amazing moment with #balidaily✌️
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Don't forget to add our offficial Line Account
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We are looking for a full time Chef / Sous Chef / Cook or if you have the drive to learn & commit. Contact ...
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We are looking for a full time Chef / Sous Chef / Cook or if you have the drive to learn & commit. Contact 0196555777 if this is for you. Mukha Cafe sedang mencari tukang masak yang berpengelaman atau yang belum ada pengalaman tapi tekad dan rajin. Kalau ini untuk anda, hubungi 0196555777 We are looking for a full time Chef / Sous Chef / Cook or if you have the drive to learn & commit. Contact 0196555777 if this is for you.

Mukha Cafe sedang mencari tukang masak yang berpengelaman atau yang belum ada pengalaman tapi tekad dan rajin. Kalau ini untuk anda, hubungi 0196555777
No matter how good a cook I think I am, when it comes to cooking together, my mom will be the Head Chef ...
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No matter how good a cook I think I am, when it comes to cooking together, my mom will be the Head Chef and I can only be the Sous Chef! . Whipping up some simple home cooked dishes with FairPrice Housebrand products together with my mom can be so de-stressing and heartwarming at the same time! ... No matter how good a cook I think I am, when it comes to cooking together, my mom will be the Head Chef and I can only be the Sous Chef! 😅
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Whipping up some simple home cooked dishes with FairPrice Housebrand products together with my mom can be so de-stressing and heartwarming at the same time! - I just have to do the menial tasks while she takes over most of the cooking. I guess it's in every parent's nature to want to serve the best food for their kids.
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Today (31 Aug) is Eat With Your Family Day (EWYFD), so go make time to cook with your family today and enjoy the joy of family kinship! After all, a family that eats together, stays together!
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#sp #fairpricesg #whatsinyourbasket #FPbetterlives #EatWithTheFam #EWYFD #FPEatWithFamily
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Hangi mezunlarımız?  Tarık Ziyat Tandoğan, Profesyonel Aşçılık, 2013  Ali Berkant Duymaz, ...
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Hangi mezunlarımız?  Tarık Ziyat Tandoğan, Profesyonel Aşçılık, 2013  Ali Berkant Duymaz, Profesyonel Aşçılık, 2018  Şu an nerede ve ne yapıyorlar?  Eşsiz İtalyan lezzetlerini şık sunumlarla birleştiren Mezzaluna Çeşme'de Tarık Ziyat Sous Chef, Ali Berkant ise Demi Chef olarak ... Hangi mezunlarımız? 
Tarık Ziyat Tandoğan, Profesyonel Aşçılık, 2013 
Ali Berkant Duymaz, Profesyonel Aşçılık, 2018 
Şu an nerede ve ne yapıyorlar? 
Eşsiz İtalyan lezzetlerini şık sunumlarla birleştiren Mezzaluna Çeşme'de Tarık Ziyat Sous Chef, Ali Berkant ise Demi Chef olarak kariyerine devam ediyor. Kendilerini kutluyor, başarılarının devamını diliyoruz. #msaistanbul #msadayız
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@AdityaMuskita membawa warna pada menu berkonsep comfort food di @potatoheadjkt Head Chef terbaru ini menemani Sous Chef Jumhadi dalam kolaborasi bersama menciptakan makanan yang mengendepankan pangan organik, bertenik simpel. Hasilnya, cita rasa menyegarkan, sarat tekstur, ... @AdityaMuskita membawa warna pada menu berkonsep comfort food di @potatoheadjkt

Head Chef terbaru ini menemani Sous Chef Jumhadi dalam kolaborasi bersama menciptakan makanan yang mengendepankan pangan organik, bertenik simpel.
Hasilnya, cita rasa menyegarkan, sarat tekstur, dan warna.
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So tonight, Chef Instructor Dani thought she was teaching a normal private class. But secretly, ...
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So tonight, Chef Instructor Dani thought she was teaching a normal private class. But secretly, her husband Joe had organized family, friends and their daughter/sous chef Ella to actually be the participants in her class! Dani’s birthday is next week and this was such a fun surprise. Even ... So tonight, Chef Instructor Dani thought she was teaching a normal private class. But secretly, her husband Joe had organized family, friends and their daughter/sous chef Ella to actually be the participants in her class! Dani’s birthday is next week and this was such a fun surprise. Even a specialty made cake from @bless_your_art_bakery!
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Keeping busy as @marcelvigneron’s sous chef for @tasteit_wines at @maliburockyoaks <span class="emoji emoji1f469"></span>🏻‍<span class="emoji emoji1f373"></span><span class="emoji emoji1f377"></span><span class="emoji emoji2728"></span> • • • #Malibu ...
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Keeping busy as @marcelvigneron’s sous chef for @tasteit_wines at @maliburockyoaks 🏻‍ • • • #Malibu #gourmet #wine #food #chef #tasteitwines #homecook #mmm #maliburockyoaks Keeping busy as @marcelvigneron’s sous chef for @tasteit_wines at @maliburockyoaks 👩🏻‍🍳🍷✨



#Malibu #gourmet #wine #food #chef #tasteitwines #homecook #mmm #maliburockyoaks
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DIMPLOMADO DE GERENCIA GASTRONOMICA PRÓXIMO CICLO Inicio del Próximo Ciclo: 02 de Abril de 2018 El ...
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DIMPLOMADO DE GERENCIA GASTRONOMICA PRÓXIMO CICLO Inicio del Próximo Ciclo: 02 de Abril de 2018 El Diplomado de Gerencia Gastronómica del Instituto Culinario y Turístico del Caribe (ICTC) y la Universidad Católica Andrés Bello -UCAB es un convenio académico conjunto entre el Centro ... DIMPLOMADO DE GERENCIA GASTRONOMICA PRÓXIMO CICLO
Inicio del Próximo Ciclo: 02 de Abril de 2018

El Diplomado de Gerencia Gastronómica del Instituto Culinario y Turístico del Caribe (ICTC) y la Universidad Católica Andrés Bello -UCAB es un convenio académico conjunto entre el Centro Internacional de Actualización Profesional de la Universidad Católica Andrés Bello y el ICTC.

Está dirigido a todas aquellas personas que, independientemente de su profesión, se encuentran en cargos en la industria gastronómica, desean crecer en un oficio que ya desarrollan, o están por entrar a él. Se trata de una información transversal necesaria, independientemente de si se es dueño de una empresa (posadas, restaurantes, caterings, etc.), si se ocupan cargos de mando (chef, sous-chef, jefe de sala, gerente de alimentos y bebidas, etc.), o si la posibilidad de incursionar en el área de alimentos se avizora.

HORARIO: De Lunes a Viernes de 8:00 am a 12:00 m.

Si estas interesado escribe a:
[email protected]

Te esperamos...!!!
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Kristian Baumann. Kristian worked with @reneredzepinoma at @nomacph and at @restrelae as a sous ...
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Kristian Baumann. Kristian worked with @reneredzepinoma at @nomacph and at @restrelae as a sous chef of @chrifrapug, before becoming the head chef at @108cph. Focused on foraging and fermentation the local produce, he chose to contribute to @aarstiderne, a collective farm project ... Kristian Baumann.
Kristian worked with @reneredzepinoma at @nomacph and at @restrelae as a sous chef of @chrifrapug, before becoming the head chef at @108cph. Focused on foraging and fermentation the local produce, he chose to contribute to @aarstiderne, a collective farm project located right outside of Copenhagen that works together with a gene bank to cultivate his vegetables. On his land over there, he planted 195 different crops, to help growing plants of the future and past. And continue the society evolution through food and exchanges between the farmers, the chefs and all individuals. #senseofcommunity #values
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Kristian Baumann. Kristian worked with @reneredzepinoma at @nomacph and at @restrelae as a sous ...
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Kristian Baumann. Kristian worked with @reneredzepinoma at @nomacph and at @restrelae as a sous chef of @chrifrapug, before becoming the head chef at @108cph. Focused on foraging and fermentation the local produce, he chose to contribute to @aarstiderne, a collective farm project ... Kristian Baumann.
Kristian worked with @reneredzepinoma at @nomacph and at @restrelae as a sous chef of @chrifrapug, before becoming the head chef at @108cph. Focused on foraging and fermentation the local produce, he chose to contribute to @aarstiderne, a collective farm project located right outside of Copenhagen that works together with a gene bank to cultivate vegetables. On his land over there, he planted 195 different crops, to help growing plants of the future and past. And continue the society evolution through food and exchanges between farmers, chefs and all individuals. #senseofcommunity #values
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Meet Katherine! She is one of our lovely Hosts & Reservationists here at Ko. Originally from California, ...
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Meet Katherine! She is one of our lovely Hosts & Reservationists here at Ko. Originally from California, she moved to Austin a year and a half ago with her now fiancé, Uchi Sous Chef @chef_blakeluecke. Fun facts about Katherine include: . 1) She plays the French horn! . 2) She is a marathon ... Meet Katherine! She is one of our lovely Hosts & Reservationists here at Ko. Originally from California, she moved to Austin a year and a half ago with her now fiancé, Uchi Sous Chef @chef_blakeluecke. Fun facts about Katherine include:
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1) She plays the French horn! 🎺
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2) She is a marathon runner, and once beat the entire Hai Hospitality track team in a race! 💪
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3) She is currently majoring in communication design at Texas State! 📚
#kofamilyfriday #uchilove
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Are you a badass sous chef looking to make an awesome move to @pineathanoverinn and @hanoverinndartmouth ...
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Are you a badass sous chef looking to make an awesome move to @pineathanoverinn and @hanoverinndartmouth message me if you want to set up a time to go over specifics... #job #chef #cheflife #chefsofinstagram #nh #uppervalley #awesome #jobsearch #vermont #newhampshire #food #foodporn ... Are you a badass sous chef looking to make an awesome move to @pineathanoverinn and @hanoverinndartmouth message me if you want to set up a time to go over specifics... #job #chef #cheflife #chefsofinstagram #nh #uppervalley #awesome #jobsearch #vermont #newhampshire #food #foodporn #foodgasm #foodie #foodies #foodiesofinstagram #happy #yum #yummy #delicious #hanoverinn #pinerestaurant #great #work #worklife #freshprinceofbelair @sous_she_chef @mustache_a_qwestion
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“I believe good food should fuel you.” Chef Tiffany is our Executive Sous Chef at our #Atlanta location. ...
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“I believe good food should fuel you.” Chef Tiffany is our Executive Sous Chef at our #Atlanta location. Her passion and food philosophy are totally inspiring. See today’s Story for more. “I believe good food should fuel you.” Chef Tiffany is our Executive Sous Chef at our #Atlanta location. Her passion and food philosophy are totally inspiring. See today’s Story for more.
Melissa Caputo, sous chef @perseny recently returned from a scholarship stagier at Arzak in San ...
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Melissa Caputo, sous chef @perseny recently returned from a scholarship stagier at Arzak in San Sebastian, Spain. She reflects on her trip and on what it means to be a member of the Per Se team. I remember starting to see her name on service notes and how proud I was to see her commitment. . “I ... Melissa Caputo, sous chef @perseny recently returned from a scholarship stagier at Arzak in San Sebastian, Spain. She reflects on her trip and on what it means to be a member of the Per Se team. I remember starting to see her name on service notes and how proud I was to see her commitment.
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“I chose Arzak because the restaurant, like the Basque region, has a strong matriarchal influence. Being around so many women chefs was very inspiring to me. At Per Se, we have more female chefs now than ever before, and I think the change in atmosphere and the dynamic of the restaurant has really benefitted from this shift.
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This year has been really exciting. Not only am I expediting service, but, on a more personal level, I am expecting my first child. Four years ago, I never expected to rise this far in the kitchen. Initially, adjusting to such a rigorous and demanding kitchen was very difficult. The learning curve at Per Se is steep, but I continue to learn and grow as I help to supervise and manage all aspects of the kitchen. Per Se is a special environment where you can absorb and take so much from it, as long as you are willing to put in the time and effort.
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I feel that my Per Se colleagues are my extended family, and I always try to treat them as such. I remember being mildly terrified when I started because of the sheer level of talent, so I am mindful of that adjustment period and reach out to the newer employees as a friendly face, someone they can feel comfortable asking any questions of or advice from. I want more co-workers to feel as comfortable and happy here as I do, so I try to make it feel as
“home-y” as a three Michelin starred restaurant can.
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My hopes and dreams for my daughter are that I can support her in whatever she wants to do. It was hard for my friends and family to understand why I wanted to become a chef. I graduated from NYU and originally wanted to be a fashion journalist, so to transition to the culinary world was a big jump for them. But those doubts just fueled me more, and I always try to surpass people’s expectations of me.”
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7 years ago @taylor_stark23 was a fry cook @departurepdx. After working every station and becoming ...
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7 years ago @taylor_stark23 was a fry cook @departurepdx. After working every station and becoming a sous chef, he left Portland to open and be the Chef de Cuisine @departuredenver. No shade, just honesty in saying loyalty of this level is rare, maybe comes just a few times a life time. Through ... 7 years ago @taylor_stark23 was a fry cook @departurepdx. After working every station and becoming a sous chef, he left Portland to open and be the Chef de Cuisine @departuredenver. No shade, just honesty in saying loyalty of this level is rare, maybe comes just a few times a life time. Through personal and business ups and downs we have been there for each other. So great to have you visit Taylor. Everyone was so stoked to see and feed you. 🙌🏾✨
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#loyalty #dedication #commitment #thickandthin #gratitude #departurepdx #departureden 💪🏾✨
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If you haven't been to @anadarestaurant try put a visit in the diary. Sous chef turned head chef Maria ...
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If you haven't been to @anadarestaurant try put a visit in the diary. Sous chef turned head chef Maria Kabal, leading a small team of three women, is now putting her own stamp on the menu. Her dish to try? The goat tartare. “One of the best comments I've had is, ‘I want to be buried in it and eat my ... If you haven't been to @anadarestaurant try put a visit in the diary. Sous chef turned head chef Maria Kabal, leading a small team of three women, is now putting her own stamp on the menu. Her dish to try? The goat tartare. “One of the best comments I've had is, ‘I want to be buried in it and eat my way out.’” 📷 @jakeroden
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Takoyaki no #TakaDaru - restaurante super gostoso tocado por um chef sério, o Uilian Goya, ex-sous ...
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Takoyaki no #TakaDaru - restaurante super gostoso tocado por um chef sério, o Uilian Goya, ex-sous chef do Murakami. No Baixo Pinheiros. Bela dica, @patriciacferraz ! 🏻 Takoyaki at Taka Daru in São Paulo. #aleforbessp Takoyaki no #TakaDaru - restaurante super gostoso tocado por um chef sério, o Uilian Goya, ex-sous chef do Murakami. No Baixo Pinheiros. Bela dica, @patriciacferraz ! 🙏🏻 Takoyaki at Taka Daru in São Paulo. #aleforbessp
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Our sous chef Gus, also known as Garnica, has been at Cosme for three years. Sometimes, he sleeps ...
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Our sous chef Gus, also known as Garnica, has been at Cosme for three years. Sometimes, he sleeps here because he doesn’t want to leave—we hope he stays forever. Today is his birthday, feliz cumple chef! Our sous chef Gus, also known as Garnica, has been at Cosme for three years. Sometimes, he sleeps here because he doesn’t want to leave—we hope he stays forever. Today is his birthday, feliz cumple chef!
O @esquinamocoto é o premiado restaurante do @rodrigomocoto, um lugar que ele explorou todo o aprendizado ...
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O @esquinamocoto é o premiado restaurante do @rodrigomocoto, um lugar que ele explorou todo o aprendizado do @mocotorestaurante e claro do seu pai, criando uma casa com um cardápio bem diferente do que você vai achar por aí. A experiência começa com um pão feito na casa, acompanhado de manteiga ... O @esquinamocoto é o premiado restaurante do @rodrigomocoto, um lugar que ele explorou todo o aprendizado do @mocotorestaurante e claro do seu pai, criando uma casa com um cardápio bem diferente do que você vai achar por aí. A experiência começa com um pão feito na casa, acompanhado de manteiga e azeite. Depois comi o clássico que saiu dessas cozinhas e ganhou o mundo, o dadinho de tapioca. Gente, esse é o original, ok?! O resto é generosidade desse chef que compartilhou a receita. Depois fui no nhoque, um prato marcante da casa segundo a sous-chef na época @valeria_tomimatsu (um doce de pessoa, aquele presente que só sentar no balcão dá pra gente). Mas voltando pro prato, nhoque de mandioca, caldo de tucupi, cogumelos, quiabo e queijo de cabra. Confesso que sonho com esses sabores de vez em quando, um vegetariano que é de fundir a sua mente com a mistura de sabores. Pra finalizar provei duas sobremesas o cajá-manga, azedinho e crocante e a cocada cremosa e bem doce como a marcante doçaria brasileira. Voltaria mil vezes e comeria o cardápio inteiro! 💚

Ps: abri com o nhoque porque ele não sai da minha cabeça. 😱
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Have you been by our sister restaurant @artizenbymw? If so, you’ve had your very own dish prepared ...
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Have you been by our sister restaurant @artizenbymw? If so, you’ve had your very own dish prepared by our Artizen Sous Chef Samantha Cervonayco! For our MW and Friends REUNITED Event, Sam will be making a “Crab Cake Slider” in tribute to her memories from her hometown in Massachusetts. “Born ... Have you been by our sister restaurant @artizenbymw? If so, you’ve had your very own dish prepared by our Artizen Sous Chef Samantha Cervonayco!
For our MW and Friends REUNITED Event, Sam will be making a “Crab Cake Slider” in tribute to her memories from her hometown in Massachusetts. “Born and raised in Massachusetts, I started traveling right after culinary school. Throughout my culinary travels, I have created many friendships and have learned so much from the friends I have made. Eventually, I made my way to Hawaii where I met Chef Wade & Michelle!” Purchase tickets at MW Restaurant or though link in bio! See you there! 😍
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It seems that #bluehillatstonebarns pastry chef @brittany_a_moreno & sous chef @moreno.a.daniel ...
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It seems that #bluehillatstonebarns pastry chef @brittany_a_moreno & sous chef @moreno.a.daniel are moonlighting as Lowline Cow whisperers at Blue Hill Farm this summer. #allgrassallthetime It seems that #bluehillatstonebarns pastry chef @brittany_a_moreno & sous chef @moreno.a.daniel are moonlighting as Lowline Cow whisperers at Blue Hill Farm this summer. #allgrassallthetime
Now that I am doing bootcamp, I feel like I'm always on the run (literally). Thanks to @purplecarrotxo ...
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Now that I am doing bootcamp, I feel like I'm always on the run (literally). Thanks to @purplecarrotxo 's plant based subscription service, they are saving me time in the kitchen + allowing me to spend more time with Clover. #ad Purple Carrot is a food subscription that is 100% plant-based/vegan, ... Now that I am doing bootcamp, I feel like I'm always on the run (literally). Thanks to @purplecarrotxo 's plant based subscription service, they are saving me time in the kitchen + allowing me to spend more time with Clover. #ad Purple Carrot is a food subscription that is 100% plant-based/vegan, yum! Clover, Erik + I will definitely #EatMorePlants 🌱with our meals. Purple Carrot lets you choose your plan(t)s! You can now pick between three meal plans: Chef's Choice, Quick & Easy and High Protein, allowing you to build your box! OK, I'm off to make our first meal, Watermelon Poke Ball, with my little Sous Chef. :) Clover is having a ball going through the ingredients + recipe! ||| Click the link in my bio, and don't forget to use our code ' ARI ' for $30 off your first order.
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•• SOUS CHEF & APPRENTICE •• our kitchen crew is on the hunt for a sous chef and a 1st or 2nd year apprentice ...
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•• SOUS CHEF & APPRENTICE •• our kitchen crew is on the hunt for a sous chef and a 1st or 2nd year apprentice chef to join our growing team. If you are passionate about food, love using local ingredients & enjoy being part of a fun and energetic team then this could be for you! For more details email ... •• SOUS CHEF & APPRENTICE •• our kitchen crew is on the hunt for a sous chef and a 1st or 2nd year apprentice chef to join our growing team. If you are passionate about food, love using local ingredients & enjoy being part of a fun and energetic team then this could be for you! For more details email Matt or Felicity at [email protected] •• please provide three references #albertandco #comeworkwithus #eastgippsland #lakesentrancecafe #lakesentrance
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<span class="emoji emoji1f60d"></span><span class="emoji emoji1f60d"></span><span class="emoji emoji1f60d"></span> Sous chef @tesssaurusrex and future Sous chef/current junior master chef @evanated . I wish ...
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Sous chef @tesssaurusrex and future Sous chef/current junior master chef @evanated . I wish I could have been there! 😍😍😍 Sous chef @tesssaurusrex and future Sous chef/current junior master chef @evanated . I wish I could have been there!
We just luv doing “themed” events! Check out a snippet of our Valentine’s Event and Stay tuned for the next... Special S/O to the Team🤗 : @phramephotography Sous Chef: @chef_cdub Management: @yourlyfe #FBF #Events #Cooking #Food #Tastings #Fun #Foodie #Demonstrations #FoodPorn ... We just luv doing “themed” events! Check out a snippet of our Valentine’s Event and Stay tuned for the next...
Special S/O to the Team🤗
🎥: @phramephotography
Sous Chef: @chef_cdub
Management: @yourlyfe
#FBF #Events #Cooking #Food #Tastings #Fun #Foodie #Demonstrations #FoodPorn #Building #Branding #Positive #Empires #PowerTeams #Blessed #Thankful #GoalDigger #YourLyfe #PhramePhotography #PoshEvents #ThatSimple
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Right - summer is coming and I’ve still got some baby weight I want to lose. I’m struggling to find ...
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Right - summer is coming and I’ve still got some baby weight I want to lose. I’m struggling to find time to exercise properly at the moment so I’m making a real effort in the kitchen. I’ve been doing @freshstartwithnadia for a while and am excited for the Fresh Start’s 8 week pre-summer challenge! ... Right - summer is coming and I’ve still got some baby weight I want to lose. I’m struggling to find time to exercise properly at the moment so I’m making a real effort in the kitchen. I’ve been doing @freshstartwithnadia for a while and am excited for the Fresh Start’s 8 week pre-summer challenge! It is kicking off this week, the healthiest way to lose 5 kilos (yes please 🙋🏼‍♀️) before summer starts with the help of delicious, healthy food and the help of the Fresh Start nutrition team
Sign up in October and get a free Snack Pack valued at $69.99, look at that thing!
By doing the programme we get nutritional advice and a little extra motivation. I’ve got my sous chef/hubby to help as well 😍 Want to do it with me? We can encourage each other!
Use the code LAURA30 to get $30 off your order!! Bring on Summer!
#freshstartwithnadia
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Been apartment hunting with this woman for too long, but I think we’re about to get one finally. It’s ...
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Been apartment hunting with this woman for too long, but I think we’re about to get one finally. It’s been harder than we both imagined. Also been sick all week and she finally started cooking for me, I can say I’m proud of my sous chef. Hashtag Sheaintgotsocialmedia Been apartment hunting with this woman for too long, but I think we’re about to get one finally. It’s been harder than we both imagined. Also been sick all week and she finally started cooking for me, I can say I’m proud of my sous chef. Hashtag Sheaintgotsocialmedia
Had me a Gracey moment tonight while preparing dinner. 🌮<span class="emoji emoji1f436"></span><span class="emoji emoji2764"></span>️<span class="emoji emoji1f339"></span> Our new puppy, Bear <span class="emoji emoji1f43b"></span> laid down and ...
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Had me a Gracey moment tonight while preparing dinner. 🌮 Our new puppy, Bear laid down and watched me prepare dinner. My new Sous-chef. Nothing can replace our Gracie Rose the original Sous-chef but this moment really helped fill a huge void. Let me also say that Bear is fitting into ... Had me a Gracey moment tonight while preparing dinner. 🌮🐶❤️🌹
Our new puppy, Bear 🐻 laid down and watched me prepare dinner. My new Sous-chef.
Nothing can replace our Gracie Rose 🌹 the original Sous-chef but this moment really helped fill a huge void. Let me also say that Bear is fitting into our family very well. He is growing, learning and obeying by the day.
#goldenretriever #puppy #13weeksoldpuppy #mykitchenbuddy and #souschef 😉 #blessed
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Homestay Fridate with the girls. Home cook meal made by us. Shrimp Penne, Miso Salmon, Gimbap, and ...
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Homestay Fridate with the girls. Home cook meal made by us. Shrimp Penne, Miso Salmon, Gimbap, and Vegetarian Japjae. Kitchen provided by sous-chef @_makra Desert brought sous-chef @oneofakrissy #bbgfridate #scarborough #feelingchefs #bbgscook #tasteofmissisauga #DaddyOdoughnut Homestay Fridate with the girls. Home cook meal made by us. Shrimp Penne, Miso Salmon, Gimbap, and Vegetarian Japjae.
Kitchen provided by sous-chef @_makra
Desert brought sous-chef @oneofakrissy

#bbgfridate #scarborough #feelingchefs #bbgscook #tasteofmissisauga #DaddyOdoughnut
Sous chef leonel Lopez
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Sous chef leonel Lopez Sous chef leonel Lopez
Sous chef hard at work.
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Sous chef hard at work. Sous chef hard at work.
AS RECEIVED MASS RECRUITMENT! A newly built 5-stars luxury hotel in the heart of Ogun State capital, ...
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AS RECEIVED MASS RECRUITMENT! A newly built 5-stars luxury hotel in the heart of Ogun State capital, Abeokuta Nigeria is on the look out for qualified hospitality personnel to occupy various positions in its wonderful edifice. 1. Hotel Accountant/Financial Controllers 2. Concierge ... AS RECEIVED
MASS RECRUITMENT!
A newly built 5-stars luxury hotel in the heart of Ogun State capital, Abeokuta Nigeria is on the look out for qualified hospitality personnel to occupy various positions in its wonderful edifice. 1. Hotel Accountant/Financial Controllers
2. Concierge
3.Executive Chef
4. Public Area Supervisor
5. Room Attendant supervisor
6. Front office Supervisor
7. Field Sales Executives/Key account Officer
8. Banquet Sales Executives
9. Public Relations Officer/Guest Relations Officer
10. Online Sales Rep/ E-commerce sales rep
11. Night Auditor
12. Pastry Chef
13. Credit Controller
14. Business Centre/Computer Operator
15. Spa/Health club Manager
16. F & B Manager
17. Banqueting Coordinator
18. Waiters/Waitress
19. Receptionists
20. Pool Instructor.
21. Sous Chef
22. Executive Chef
23. Chef Departe (national, continental, pastry)
24. Cooks
25. Kitchen Assistants
26. House Keeping Manager
27. House Keeping Staffs
28. General Cashier
29. Reservation Officer
30. Griller

Interested candidates should forward CVs to [email protected]

Candidates are advised to write their desired positions as the subject of the email.
#nowhiring #vacancy #naijayouths #NYSC #employment
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Our main man Danny Burger, and Sous Chef Ryan Curlott, doing what men do best -- Golfing and cooling ...
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Our main man Danny Burger, and Sous Chef Ryan Curlott, doing what men do best -- Golfing and cooling down with cocktails on this gorgeous Monday! We love our Blue Jean Blues men! // #bromancemonday Our main man Danny Burger, and Sous Chef Ryan Curlott, doing what men do best -- Golfing and cooling down with cocktails on this gorgeous Monday! We love our Blue Jean Blues men! // #bromancemonday
Meet our new sous chef
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Meet our new sous chef Meet our new sous chef
Peace conquers all. . 27-year-old Thilagar’s life revolves around this creed each day, every ...
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Peace conquers all. . 27-year-old Thilagar’s life revolves around this creed each day, every day. . Which is why he is still trying to find the right words to explain what happened that night. “However you look at it, you can never bring a dead person back,” he said. . “So why cause damage ... Peace conquers all.
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27-year-old Thilagar’s life revolves around this creed each day, every day.
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Which is why he is still trying to find the right words to explain what happened that night. “However you look at it, you can never bring a dead person back,” he said.
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“So why cause damage and harm to the living?”
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The soft-spoken sous chef had just wrapped up his culinary duties for the day after a hectic Sunday evening: one filled with high-spirited family crowds and pockets of diners hoping to eke out final partying hours of the weekend before the foreboding arrival of Monday.
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“The moment I saw the police in riot gear, I knew this was big,” the employment pass holder recounted.
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It was 20 minutes past 10 p.m. when he stepped out onto Race Course Road, with the putrid stench of burnt rubber peeving his senses.
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Making his way towards the Chander Road exit, a small section of the mob directs a series of gnarly yells and boisterous taunting towards the advancing trail of riot police vans.
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“What they should have done was to cooperate with the authorities to help gain compensation for the victim’s family.”
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Thilagar firmly believes that a non-violent resolution by the mob would have benefitted all in more ways than one.
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He reaffirms that if the mob hadn’t reacted untowardly, the relevant authorities would have granted sufficient help to aid the victim’s family.
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“Who will help the victim’s family now?”
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Text by @prabhusilvam
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Em 16/03, o chef Luiz Filipe Souza – que comanda o @Evvai_SP, restaurante de alta gastronomia italiana, ...
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Em 16/03, o chef Luiz Filipe Souza – que comanda o @Evvai_SP, restaurante de alta gastronomia italiana, foi anunciado como campeão da etapa brasileira do @Bocusedor_Brasil), maior concurso de gastronomia do mundo. Concorrendo c/ mais 3 participantes, Luiz foi avaliado pelo júri composto ... Em 16/03, o chef Luiz Filipe Souza – que comanda o @Evvai_SP, restaurante de alta gastronomia italiana, foi anunciado como campeão da etapa brasileira do @Bocusedor_Brasil), maior concurso de gastronomia do mundo. Concorrendo c/ mais 3 participantes, Luiz foi avaliado pelo júri composto por 12 renomados chefs como Daniel Boulud, Emmanuel Bassoleil, José Barattino, Helena Rizzo, Rodrigo Martins, Ana Luiza Trajano, Felipe Bronze, Oscar Bosch, Dayse Paparoto, Thierry Buffeteau, Gabriel Mateuzzi e Bruno Rappel, após 5hs de prova, que envolveu a elaboração de pratos pensando no sabor, originalidade e respeito pelo produto. O chef agora se prepara p/ a penúltima etapa, que acontece em 18/04, no México.
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Luiz é formado em administração pela ESPM, foi na gastronomia que ele se encontrou. Se formou na área pela Faculdade Anhembi Morumbi e iniciou sua carreira no restaurante @Fasano, sob o comando do chef Salvatore Loi, que tem gde papel em sua formação. .

Com especializações em cozinha de baixa temperatura pelo The International Culinary Center, em Nova Iorque, e no restaurante Reale, 3 estrelas Michelin em Abruzzo, do chef Niko Romito, na Italia, o jovem chef de apenas 28 anos já acumula bagagem repleta de experiencias. .

No Brasil, além do Fasano, Luiz já trabalhou e prestou consultoria p/ casas como @Girarrosto_BR, Loi Ristorantino (hoje, apenas @Ristorantino_), as 2 unidades do @RestaurantePiselli, auxiliando a implementação do Piselli Sud, no Shopping Iguatemi, e Restaurante Salvatore Loi. Ali, permaneceu como sous-chef até o final de 2016, sendo responsável pela criação diária das amouse bouches que abriam as refeições e faziam sucesso entre os clientes e nas redes sociais. .

Desde 7/2017, o chef @LuizFilipe comanda o Evvai, seu restaurante.
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@musketmatt has invited his mates to cook with him for a special evening on May 8th! Featuring Chef's ...
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@musketmatt has invited his mates to cook with him for a special evening on May 8th! Featuring Chef's Chris Rendell (Flinders Lane), Jiho Kim (The Modern), Diego Moya (Hemlock), Frank Hanes (Natus Pop Up and former sous chef of The Musket room) and Ramon Corbet (senior sous chef of The Musket ... @musketmatt has invited his mates to cook with him for a special evening on May 8th!
Featuring Chef's Chris Rendell (Flinders Lane), Jiho Kim (The Modern), Diego Moya (Hemlock), Frank Hanes (Natus Pop Up and former sous chef of The Musket room) and Ramon Corbet (senior sous chef of The Musket Room). Reservations are available now via emailing [email protected], by calling 212.219.0764 or Opentable
#musketroom #cookingwithmay8’s #may8 #tastingmenu #michelin
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 #Repost @gtbank with @get_repost ・・・ Muneera Tahir (Chef Muse) is a sous chef and the Chef instructor ...
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#Repost @gtbank with @get_repost ・・・ Muneera Tahir (Chef Muse) is a sous chef and the Chef instructor at Red Dish Chronicles, one of Nigeria’s leading culinary schools. Chef Muse’s love for cooking began in her grandmother’s kitchen and led her to complete a Chef’s Diploma in Cuisine ... #Repost @gtbank with @get_repost
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Muneera Tahir (Chef Muse) is a sous chef and the Chef instructor at Red Dish Chronicles, one of Nigeria’s leading culinary schools.
Chef Muse’s love for cooking began in her grandmother’s kitchen and led her to complete a Chef’s Diploma in Cuisine and Patisserie at Red Dish Chronicles (RDC) in 2016.
After completing her Diploma at RDC, Chef Muse got an internship at L’italiano Restaurant, Abuja and rose rapidly to the position of Head Chef of L’Italiano Restaurant where she worked until September 2017.

On Monday, April 30th, Chef Muse will facilitate a Masterclass on grooming chefs of the future.
Click the link in our bio to register your Children for her baking #MasterClass. #gtbankfooddrink
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January 2 . Always, a day of reflection for me. I have graduated from profound sadness and grief ...
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January 2 . Always, a day of reflection for me. I have graduated from profound sadness and grief to remembrance and gratitude. . I cook a whole meal, even if it is after a long day at work. It brings me peace and soothes my soul. Today, I had a sous chef who assisted me with prep and the meal was ... January 2
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Always, a day of reflection for me. I have graduated from profound sadness and grief to remembrance and gratitude.
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I cook a whole meal, even if it is after a long day at work. It brings me peace and soothes my soul. Today, I had a sous chef who assisted me with prep and the meal was ready much faster.
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It was a simple menu but much more than I would cook on a weeknight:
Sweet potato raita
Bhendi chi bhaji
Kadhi
Masale bhaat
Kheer
And, homemade yogurt and mango pickle. That’s it. I would have liked to have made rotis but I’ve found that it’s better to let go and find happiness in that which is within reach.
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Today is my mother’s anniversary. I’ve lived almost half my life without her but she is with me every single day.
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Today is also a day of remembrance for my two aunts who passed away towards the end of December, one soon after my mother and the other more recently.
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#january2 #remembrancemeal #anniversary #maharashtrianfood #indianfoodrocks
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Another gem from Executive Sous Chef @foleydowd inspired by the natives forgotten during Thanksgiving Sweet ...
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Another gem from Executive Sous Chef @foleydowd inspired by the natives forgotten during Thanksgiving Sweet Ancho Chile Braised Bison Short ribs, Butternut Squash and Wax Bean Farro Risotto, Poblano-Sunflower Seed Crunch, Chile-Bourbon Reduction #food #goodfood #njfood #njrestaurants ... Another gem from Executive Sous Chef @foleydowd inspired by the natives forgotten during Thanksgiving
Sweet Ancho Chile Braised Bison Short ribs, Butternut Squash and Wax Bean Farro Risotto, Poblano-Sunflower Seed Crunch, Chile-Bourbon Reduction
#food #goodfood #njfood #njrestaurants #highlawnpavilion #njmonthly #finedining #bison #fossilfarms #farro #indiginous #shortribs #souschefsarepeopletoo #mbison
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Chef Vernetta is ready to cook up your next food segment! Her extensive culinary experience and ...
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Chef Vernetta is ready to cook up your next food segment! Her extensive culinary experience and winning personality equal the perfect guest Chef. Chef Vernetta was a chef at Amelia Island Plantation for 3 years. She was the Sous Chef for Ponte Vedra Inn & Club for 8 years. She is currently the ... Chef Vernetta is ready to cook up your next food segment! Her extensive culinary experience and winning personality equal the perfect guest Chef. Chef Vernetta was a chef at Amelia Island Plantation for 3 years. She was the Sous Chef for Ponte Vedra Inn & Club for 8 years. She is currently the Executive Chef for the Ronald Mcdonald House of Jacksonville. She even dished up culinary delights at the 2009 Super Bowl XLIII in Tampa. Chef Vernetta is the owner of @acook4you which provides catering & private Chef services. Don't forget to follow her to keep up with her latest delicious creations .
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#naturalrootsllc
#charlestonnaturalhair #respectmyhair #4chair #headwraps #4bhair #4ahair #sheabutter #moisture #organicproducts #greenproducts #naturalhaircommunity #hairoils #organichaircare #encouragement #hairrefresher #naturalhairevents #kinkycurls #twistingbutter #detoxhairmask #blackhairstyles #naturalrootsllc #coilyhair #curlygirls #naturalchixs #washdays #hairgrowthjourney #damagedhair
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So tasty. So delicious. ・・・ Sous Chef Brian Benedetti holding a wild Columbia sturgeon we just ...
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So tasty. So delicious. ・・・ Sous Chef Brian Benedetti holding a wild Columbia sturgeon we just got in! . . . #f52grams #pdxeats #eeeeeats #pdx #sturgeon #tasty #basher #eater @headwaterspdx So tasty. So delicious.
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Sous Chef Brian Benedetti holding a wild Columbia sturgeon we just got in!
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#f52grams #pdxeats #eeeeeats #pdx #sturgeon #tasty #basher #eater @headwaterspdx
Okay as someone who has worked in this industry I’d like to make something clear, as adorable as I ...
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Okay as someone who has worked in this industry I’d like to make something clear, as adorable as I find it to be that kids who are in a program getting a culinary degree and eager to work in the industry I hate to burst your but you’re not a chef. Perhaps you’re a line cook at best and that is damn right ... Okay as someone who has worked in this industry I’d like to make something clear, as adorable as I find it to be that kids who are in a program getting a culinary degree and eager to work in the industry I hate to burst your but you’re not a chef. Perhaps you’re a line cook at best and that is damn right honorable. I’ve been in this industry for almost 14 years now and I’ve been a pastry chef, chef de parties and sous chef but never an executive chef so I don’t feel that I’ve earned the title of chef. This is something you earn working your way up from the bottom and proving you can manage staff, run a kitchen, design menus, budget food cost and all the administrative work you never knew existed. Just because you make a lovely plate doesn’t mean you can be a chef. Can you handle working holidays? Not being there for family events/weekends? Work12 plus hours per shit for not so great pay? Then maybe one day you can earn the respect of being a chef. Please don’t think because you have some pretty certificate saying you finished however many hours of a program you deserve that title because you’re up for a rude awakening. You’re a Cook at best and embrace that, be the best mother fucking cook you can be but please don’t think you’re going to be rich and famous because you work in a kitchen. I’m so tired of these poor kids calling themselves chefs when they haven’t even worked a line. When reality hits it hits hard, do this for the passion and because it’s what you want to do despite of the negative aspects. This will be your life and if you can accept that maybe you can one day call yourself a chef. #justsaying #rantover #cookslife #chef #life passion #wakeup #done
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Vandaag is het alweer de eerste dag van de laatste week dat u van ons "All-In Herfstmenu heel de maand ...
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Vandaag is het alweer de eerste dag van de laatste week dat u van ons "All-In Herfstmenu heel de maand oktober" kan komen genieten. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Reserveer dus nog snel voor vanavond, morgen of donderdag. Chef Dennis en Sous Chef Yuri hebben Vandaag is het alweer de eerste dag van de laatste week dat u van ons "All-In Herfstmenu heel de maand oktober" kan komen genieten. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Reserveer dus nog snel voor vanavond, morgen of donderdag. Chef Dennis en Sous Chef Yuri hebben
Sarah Hsieh @sthsieh93 , a sous chef @perseny who joined the team two years ago, credits her lifelong ...
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Sarah Hsieh @sthsieh93 , a sous chef @perseny who joined the team two years ago, credits her lifelong dedication to education as the key to her curiosity. Chef Sarah continues to expand her knowledge and experiences through the support of #mentoryoungchef Sarah Hsieh @sthsieh93 , a sous chef @perseny who joined the team two years ago, credits her lifelong dedication to education as the key to her curiosity. Chef Sarah continues to expand her knowledge and experiences through the support of #mentoryoungchef
@vropardo presented their collection during the Arab Fashion Week under the name of AVA which means ...
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@vropardo presented their collection during the Arab Fashion Week under the name of AVA which means "man" in native language guaraní. Their collection was completed handmade by women in Paraguay, and uses traditional paraguayan embroidery "Ñanduti" and a traditional gold jewelery ... @vropardo presented their collection during the Arab Fashion Week under the name of AVA which means "man" in native language guaraní.
Their collection was completed handmade by women in Paraguay, and uses traditional paraguayan embroidery "Ñanduti" and a traditional gold jewelery "Filigrana".
The colors of collection was inspired by the dust, ground and is a tribute to our land and origins.
@vropardo presents luxury options for hotel, managers, chef and sous chef. .
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Dubai Fashion Days
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#arabfashionweek #arabfashioncouncil #jacobabrian @jacobabrian @citywalkdubai @meraasdubai
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Aron, sous chef, Fourteen year old sous chef Federico and chef Pierre from @pstailoredevents cooked ...
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Aron, sous chef, Fourteen year old sous chef Federico and chef Pierre from @pstailoredevents cooked wonderful meals for this past week Aron, sous chef, Fourteen year old sous chef Federico and chef Pierre from @pstailoredevents cooked wonderful meals for this past week
@carrieunderwood fam and friends joined us @botteganapavalley and let Chef Art and I create a mostly ...
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@carrieunderwood fam and friends joined us @botteganapavalley and let Chef Art and I create a mostly Vegan meal! But her lad Isaiah stole the show as my Sous Chef... adore your music and Napa Valley adores you! @carrieunderwood fam and friends joined us @botteganapavalley and let Chef Art and I create a mostly Vegan meal! But her lad Isaiah stole the show as my Sous Chef... adore your music and Napa Valley adores you!
A bit of morning buggy aerobics. 33 years young tomorrow and feeling reflective today. <span class="emoji emoji1f382"></span><span class="emoji emoji2728"></span> From history ...
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A bit of morning buggy aerobics. 33 years young tomorrow and feeling reflective today. From history of art in Brighton, to a runner on Big Brother (emptying the diary room bins!🤘), making sandwiches and pulling pints, a receptionist, a marketing exec, a chef school student, a sous chef, ... A bit of morning buggy aerobics. 33 years young tomorrow and feeling reflective today. 🎂✨ From history of art in Brighton, to a runner on Big Brother (emptying the diary room bins!🤘), making sandwiches and pulling pints, a receptionist, a marketing exec, a chef school student, a sous chef, a food stylist, a Meringue Girl, a mum of two. Life is a funny and amazing old journey. 😊✨💓🌈
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We're proud to introduce our brand new Executive Chef... Donald Counts! A native of Mississippi, ...
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We're proud to introduce our brand new Executive Chef... Donald Counts! A native of Mississippi, Counts brings over 16 years of experience to his role at City Winery Nashville. Throughout his career, Counts has overseen many kitchens and trained under several acclaimed chefs. Most ... We're proud to introduce our brand new Executive Chef... Donald Counts!

A native of Mississippi, Counts brings over 16 years of experience to his role at City Winery Nashville. Throughout his career, Counts has overseen many kitchens and trained under several acclaimed chefs. Most recently, Counts served as the Executive Chef at Harvest at Homestead Manor—a farm-to-table restaurant located inside the historic antebellum Homestead Manor.

Counts has also been the Executive Chef at Gray’s on Main, Puckett’s Boathouse and Steamer’s Seafood in Hilton Head, South Carolina. In 2017, Counts was recognized by the Greater Nashville Hospitality Association as Chef of the Year.

Our new culinary team additions also include Executive Sous Chef Jason Heim, Event Sous Chef Daniel Glavan and Sous Chef David Prigmore. Together, Counts, Heim, Glavan and Prigmore will oversee the venue’s food programs, including a new menu launching this fall! “We are absolutely thrilled that all four of these culinary talents have chosen to join our team,” said General Manager Joe Guerra. “This is an incredibly well-versed group of chefs and we’re excited to witness all that they’ll do to maximize the dining experience here at City Winery Nashville." More information available at blog.citywinery.com/nashville #citywinery #citywinerynashville #nashvilleeats #nashville #do615 #615 #nashvilletn #nashvillefood #nashvillefoodie #eatnashville #musiccity #downtownnashville #lowerbroadway #chefdonaldcounts
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Meet the new crop of rising star chefs. Chris Barton, Chef de Cuisine @statesidesea | Nicole Matson, ...
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Meet the new crop of rising star chefs. Chris Barton, Chef de Cuisine @statesidesea | Nicole Matson, Executive Chef, @_howtocookawolf | Jack Mazzacavallo, Sous Chef, @copineproject | Cecily Kimura, Sous Chef, @joulerestaurant | Kyle Fong, Sous Chef, @petitcochonsea ( 📸 / @amberfouts ... Meet the new crop of rising star chefs.
Chris Barton, Chef de Cuisine @statesidesea | Nicole Matson, Executive Chef, @_howtocookawolf | Jack Mazzacavallo, Sous Chef, @copineproject | Cecily Kimura, Sous Chef, @joulerestaurant | Kyle Fong, Sous Chef, @petitcochonsea ( 📸 / @amberfouts )
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Our executive chef Cres and sous chef Salvador getting appetizers ready to enjoy! . . . . . . . . . . . . . . . #henriscatering ...
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Our executive chef Cres and sous chef Salvador getting appetizers ready to enjoy! . . . . . . . . . . . . . . . #henriscatering #catering #caterer #canon70d #thekitchn #adobelightroommobile #tastetheexperience #layelp #food52 #forkfeed #f52grams #foodcreator #foodography ... Our executive chef Cres and sous chef Salvador getting appetizers ready to enjoy! .
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#henriscatering #catering #caterer #canon70d #thekitchn #adobelightroommobile #tastetheexperience #layelp #food52 #forkfeed #f52grams #foodcreator #foodography #dinnerparty #weddingfood #weddingchicks #weddingcatering #weddingwire #buzzfeast #huffposttaste #greenweddingshoes #mypartystyle #thepartywagon #30daysofSC #theknotla
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Idag har vår sous chef og dessert chef vært på kurs hos @alacarteprodukter med @sosaingredients ...
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Idag har vår sous chef og dessert chef vært på kurs hos @alacarteprodukter med @sosaingredients for å lære mer om spennende ingredienser fra den moderne gastronomiske verden. Teknikker og ingredienser som passer til retter som både er søte og salte #klosteretrestaurant #sosaingredients #food #salty #sweet #dessert #maincourse #gastroart #modernkitchen #kitchen #dessertchef #pastry #souschef #instafood Idag har vår sous chef og dessert chef vært på kurs hos @alacarteprodukter med @sosaingredients for å lære mer om spennende ingredienser fra den moderne gastronomiske verden.
Teknikker og ingredienser som passer til retter som både er søte og salte 🍴🍫😊 #klosteretrestaurant #sosaingredients #food #salty #sweet #dessert #maincourse #gastroart #modernkitchen #kitchen #dessertchef #pastry #souschef #instafood
飯田橋のINUAへ行ってきました。シェフは元NOMAのスーシェフです。 キンレンカ、枝豆、イカとすだちの粉。 Had dinner at INUA at Iidabashi ...
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飯田橋のINUAへ行ってきました。シェフは元NOMAのスーシェフです。 キンレンカ、枝豆、イカとすだちの粉。 Had dinner at INUA at Iidabashi last night. Run by chef Thomas Frebel (ex sous-chef to René Redzepi of NOMA), the playful, unexpected dishes were a pleasure to enjoy. This dish was squid, edamame, nasturtium flowers ... 飯田橋のINUAへ行ってきました。シェフは元NOMAのスーシェフです。

キンレンカ、枝豆、イカとすだちの粉。

Had dinner at INUA at Iidabashi last night.
Run by chef Thomas Frebel (ex sous-chef to René Redzepi of NOMA), the playful, unexpected dishes were a pleasure to enjoy.

This dish was squid, edamame, nasturtium flowers and sudachi citrus powder.
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From our tasting session with @namionthemove #writersandbloggers #foodlovers #pigoutbangalore #Repost @namionthemove with @get_repost ・・・ Experience the culinary magic of Coorg cuisine from the land of the Kodavas at The Coorg Food Festival at Novotel Bengaluru Techpark. ... From our tasting session with @namionthemove 🙏 #writersandbloggers #foodlovers #pigoutbangalore

#Repost @namionthemove with @get_repost
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Experience the culinary magic of Coorg cuisine from the land of the Kodavas at The Coorg Food Festival at Novotel Bengaluru Techpark. Executive Sous Chef Pradeep Rao and Guest Chef Anjali Ganapathy from Pig Out are showcasing some of the Kodava specials with authentic flavours and taste that will take you to the homes of the Kodavas.
Dig into a platter full of rustic and rare ingredients from Coorg as you embark on a culinary journey with the specialty chefs promising a truly delectable feast. Begin with the cocktails like Kudava Sangria, Two States, Ummathat or Imli Mojito or mocktails inspired from the location itself – Outer Ring Road, @560103 and Mango Chatka. Dig into some Koli Nallamallu Bartad, loaded with locally harvested black pepper masala that pairs perfectly with the cocktails. Bite into Kadambattu, a thoughtful composition of rice flour and semolina, subtly rolled into tiny balls and then steamed in a traditional style with Anjali’s special Pandi Curry. No Kodava cuisine is complete without this village-style pork curry that is cooked to perfection with locally harvested black pepper seeds, roasted spices and finished off with kachampulli. Also try the Inji Pachidi, the traditional raitha with inji or ginger that tastes best with the traditional Mutton Pulav. End the meal on a sweet note with Coorg Kulae Puttu made from jackfruit, rice flour and jaggery. @pigoutbangalore @novotelbengalurutechpark @nivedithg @debbiedares @criessepr @indianvacilar
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Le Méridien Nice recrute ! Vous êtes passionnés par les métiers de l’Hôtellerie-Restauration ...
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Le Méridien Nice recrute ! Vous êtes passionnés par les métiers de l’Hôtellerie-Restauration et souhaitez intégrer un groupe international ? ️ Quand ? Pour la saison 2018 dans différents services (H/F) ️ Qui ? Hébergement (Bagagiste/Voiturier, Femme/Valet de chambre, Réceptionniste/Concierge, ... Le Méridien Nice recrute !
Vous êtes passionnés par les métiers de l’Hôtellerie-Restauration et souhaitez intégrer un groupe international ?
▶️ Quand ? Pour la saison 2018 dans différents services (H/F) ▶️ Qui ? Hébergement (Bagagiste/Voiturier, Femme/Valet de chambre, Réceptionniste/Concierge, Night Auditor, Standardiste, Agent de Sécurité)
Cuisine (Sous-Chef, Chef de Partie, Chef de Partie Pâtisserie, Demi Chef de Partie, Commis Pâtisserie, Commis de Cuisine)
Restauration (Commis de restauration, Serveur Bassin, Serveur, Barmaid, Serveur tournant Room-Service soir/nuit, Commis minibar, Maître d’Hôtel Banquets, Commis PDJ à temps partiel et temps plein, Commis Room-Service) ✨ Munissez-vous de votre CV et rendez-vous le mercredi 28 février 2018 entre 14h00 et 18h00
Nous vous attendons nombreux !
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Le Méridien Nice is hiring !
You are passionate about Hospitality and Restaurants and want to join an international group?
▶️ When? 2018 season in different services (M/F)
▶️ Who? Accommodation (Porter / Valet, Butler, Receptionist /Concierge, Night Auditor, Telephone Operator, Security Guard)
Kitchen staff (Sous-Chef, Station Chef, Bakery Station Chef, Half Station Chef, Commis Chef, Bakery Commis Chef)
Restaurant (Kitchen Porter, Assistant, Waiter, Barmaid, waiter evening/night Room Service, maitre d'hotel Banquets, Breakfast Commis...) ✨ Take your resume and let's meet on Wednesday, February 28, 2018 between 2 pm and 6 pm.
We look forward to seeing you !
#Nice #Jobsearch #Recruiting #Job #Emploi #Recrutement
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Get front row seats to the Chef’s Table at @inkeddubai and share the thrill of creating, cooking, ...
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Get front row seats to the Chef’s Table at @inkeddubai and share the thrill of creating, cooking, and tasting creations by Executive Chef Hadrien Villedieu and his Sous-Chef Dima Hamati. As part of this dining experience, guests will be able to hear the process and procedure of each dish ... Get front row seats to the Chef’s Table at @inkeddubai and share the thrill of creating, cooking, and tasting creations by Executive Chef Hadrien Villedieu and his Sous-Chef Dima Hamati. As part of this dining experience, guests will be able to hear the process and procedure of each dish from the chefs themselves.

Don’t miss the Chef Table experience
on these extended dates:
19-21 August | The meat experience
26-28 August | The vegan experience
29-30 August | The meat experience
No minimum booking required.
Find out more at inked.ae or @inkeddubai
#AlserkalAvenue
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Chef is all about....attitude, discipline, focus, creativity, professionalism and no drama. Thats all sous chef want to hear...i don't need your fancy food. i want you said...oui chef!!!!!!!...i built you mindset not create you make a grande dish. . . . . everybody can cook...just ... Chef is all about....attitude, discipline, focus, creativity, professionalism and no drama. Thats all sous chef want to hear...i don't need your fancy food. i want you said...oui chef!!!!!!!...i built you mindset not create you make a grande dish. .
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everybody can cook...just watch youtube and buy a book.
being a chef....... #dibejekkkkkk😅😅
senengnya liat kalian semua @adrielfirdaus @muhammad_ikram29 @eleonorahenni610 @qurrata_arizki
#student
#culinaryschool
#cheflife
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We are hiring for a Resort and Spa in Umm Al Quwain <span class="emoji emoji2714"></span>Demi Chef <span class="emoji emoji2714"></span>Chef de Partie <span class="emoji emoji2714"></span>Sr. Sous Chef (must ...
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We are hiring for a Resort and Spa in Umm Al Quwain Demi Chef Chef de Partie Sr. Sous Chef (must be an Arab male) Asst. HR Manager (Must be female) Spa Recreation Manager (Must be female) Candidates must have at least 3 years of experience in International Cuisine. Please send your ... We are hiring for a Resort and Spa in Umm Al Quwain
✔Demi Chef ✔Chef de Partie
✔Sr. Sous Chef (must be an Arab male)
✔Asst. HR Manager (Must be female)
✔Spa Recreation Manager (Must be female) 🌏Candidates must have at least 3 years of experience in International Cuisine.
✉Please send your CV to [email protected]

#GreenlandUAE #Hiring #ResortandSpa #Resort #Spa #Chef #Manager #SousChef #FemaleChef #Jobs #Job #UmmAlQuwain #UAE
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Head Chef “Chef_Zie, Sous “Chef Chef Una”& a Quality Controller “Afika” in the kitchen 🤣 #DontJustLiveThrive ...
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Head Chef “Chef_Zie, Sous “Chef Chef Una”& a Quality Controller “Afika” in the kitchen 🤣 #DontJustLiveThrive #ThriveBreakfastCereal Head Chef “Chef_Zie, Sous “Chef Chef Una”& a Quality Controller “Afika” in the kitchen 🤣 #DontJustLiveThrive #ThriveBreakfastCereal
#Repost @therealchefgigi (@get_repost) ・・・ Did I️ say I️ was MIND-BLOWEN yet? 26 minutes from freezer to my belly! And I ate em all up ! So fresh and delicious! The hardest thing I had to do was crack open my new bottle wine! Ok , ok- we all know I like to Sous Vide - totally modernist cuisine and ... #Repost @therealchefgigi (@get_repost)
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Did I️ say I️ was MIND-BLOWEN yet? 26 minutes from freezer to my belly! And I ate em all up ! So fresh and delicious! The hardest thing I had to do was crack open my new bottle wine! Ok , ok- we all know I like to Sous Vide - totally modernist cuisine and so convenient right? Welp, - cause now everything old is new again- you should check out the new and improved models . Omg My house even smells like I’ve been cooking all day. Yes please - why???? Cause TODAY I️ received my @eatnomiku 3rd generation machine WITH tons of Sous chef prepared meals! My RICE COOKER isn’t even fast enough ! Seriously, #nomiku #sousvide machine is solving ALOT of challenges for me. First of all- I’m very busy chef, and- I don’t have time to come #home and cook myself #dinner after #cooking all day long —so guess what happens? I usually don’t eat or a snack on some dumb cardboard crackers. I go to bed hungry, and I’m gaining weight because I’m not taking proper #nutrition. Giant cycle. And with today’s busy lifestyles who has time for dinner- especially families w kids running to soccer practice and school demands - it’s crazy. I decided to invest in #nomiku sous vide meal plan program. I don’t know anyother Sous Vide machines that have meals prepared for your freezer - today my dinner was ready in 26 minutes. I’m having a chicken cooked in wine - coq au vin are you kidding me I just nailed a sweet deal! All modular meals so that I can mix-and-match sides ! This 3rd generation #nomiku has #RFID #technology so I️ just pass the bag past the machine and it reads it - knows what it’s heating and for how long. I feel like I finally have artificial intelligence taking care of me I think I’m going to name my machine- WOW! Plus, I know we’re all my food is coming from thank you Lisa and everybody down at Nomiku in #San Francisco #California #supportsmallbusiness just in time for gift giving www eat tender dot com or www nomiku dot com go get one! StY tunes for a phot slide show on what was for din din! #happydance #dinner #mealtimes #check this out @30secondscom my family thinks I️ cooked them dinner when it was really Nomiku Sous chef
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Insta 🌎We’re looking for a kickass executive sous chef to become our 2nd in command at @1909Kitchen ...
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Insta 🌎We’re looking for a kickass executive sous chef to become our 2nd in command at @1909Kitchen + The Hatch Waterfront Pub in Tofino. You will be working alongside our executive chef @chefpaulmoran who has held notable positions around the world including posts in Michelin star kitchens, ... Insta 🌎We’re looking for a kickass executive sous chef to become our 2nd in command at @1909Kitchen + The Hatch Waterfront Pub in Tofino.
You will be working alongside our executive chef @chefpaulmoran who has held notable positions around the world including posts in Michelin star kitchens, is a 3rd generation forger 🍄, has won 2015 @sanpellegrino_official top young chef in Canada which sent him to Milan to compete on the world stage. Chef Paul also won the inaugural @hawkscholarship Young Chef Award.

What's our DNA at @1909Kitchen? We believe in an ingredient-driven menu, sourced and foraged from our oceans, shoreline, and forests in a shared plate concept enjoyed in one of our jaw-dropping waterfront patios, or inside against a backdrop of mountains and coastline.

We're located in Tofino which is one of the hippest little adventure towns in the world, and we believe in all things adventure. If you like to surf, hike, forage, fish, free dive, etc. we're certainly the place for you. Or maybe you want to immerse yourself in the raw energy of our pounding surf 🌊and rainforests 🌲and be in a place of just being, that's pretty ok, too.

You will be working in a completely renovated BOH which includes our world-class wood-fired @mugnainiovens and our newly renovated FOH; we're committed at @TofinoMarina to our culinary program and our two outlets on site.

Previous industry experience employed as a Sous Chef or Head Chef is a must and compensation will be negotiated upon skillset.

Tag a friend and DM if interested or wanting more details.

#inspiredbyadventure #tofino #chef #chefs #tofinoeats #1909Kitchen
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A true Balinese, Chef Very grew up in a family that often held and attended traditional Balinese ...
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A true Balinese, Chef Very grew up in a family that often held and attended traditional Balinese ceremonies. From helping his mother with cooking intricate Balinese cuisine and learning helpful cooking tips at a very young age, he decided that he would like to pursue his culinary passion ... A true Balinese, Chef Very grew up in a family that often held and attended traditional Balinese ceremonies. From helping his mother with cooking intricate Balinese cuisine and learning helpful cooking tips at a very young age, he decided that he would like to pursue his culinary passion professionally.
His journey began as a cook at a cruise line before joining Jamie’s Italian team at Hard Rock Café Bali. He became part of the pre-opening team for Jamie’s Italian restaurant in Bangkok. Chef Very joined Grand Hyatt Bali team since the beginning 2016 as Chef de Partie at the resort’s Italian restaurant, Salsa Verde. His dependability and strong teamwork effort has quickly led him to a promotion to become Sous Chef at Salsa Verde. He will represent Grand Hyatt Bali in the Good Taste Series Competition 2018 in Singapore.
The Grand Hyatt Bali team wishes Chef Very the very best of luck in the competition!
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CLOSING DINNER FOR LAURA SOTO • majuja 5 Course Dinner • Saturday, June 16th, 8-11PM EMULSIFY is a series of events organized by majuja that explores modes of perception. An experiment in synesthesia, majuja is interested in how flavor, sound and visual art are in a vibrational dialectic ... CLOSING DINNER FOR LAURA SOTO • majuja
5 Course Dinner • Saturday, June 16th, 8-11PM
EMULSIFY is a series of events organized by majuja that explores modes of perception. An experiment in synesthesia, majuja is interested in how flavor, sound and visual art are in a vibrational dialectic with one another.
For this event, the plate is a point of intersection where visual art inspires a journey through flavor and sound. Partnered with Remy Marc (RestlessNites) to present a dining experience emanating from the installation of Laura Soto’s work. Participants will enjoy a five course meal developed by chef Juanjo (majuja) and sous chef Josh Beck (VSSL) while Remy Marc curates music to complement the taste and aesthetics of each course.
Vibrational vs. Shape Theory of Olfaction (a hegelian dialectic)
The Vibration theory of smell proposes that a molecule's smell character is due to its vibrational frequency in the infrared range. This controversial theory is an alternative to the more widely accepted shape theory of olfaction, which proposes that a molecule's smell character is due to its molecular size, molecular shape and functional groups. The Shape theory of smell proposes that a molecule's smell character is due to its molecular shape, molecular size and functional groups. It has also been described by a 'lock and key' mechanism by which a scent molecule fits into olfactory receptors in the nasal epithelium. Experiments with olfaction suggest that ultimately both theories might work in harmony - first the scent molecules need to fit, as in the molecular shape "lock and key" model, but then the molecular vibrations of the chemical/atom bonds take over. So in essence your sense of smell could be much more like your sense of hearing, where your nose could be 'listening' to the acoustic/vibrational bonds of aroma molecules.

The menu is intentionally obscured because of the anti-conceptual experience. Unfortunately, we cannot accommodate food allergies or dietary restrictions.
majuja is a collaborative project started by a chef/music producer and an arts administrator.
Link for tickets in bio!
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Featuring another MW Friend, Kelsey Takara - Pastry Sous Chef at Piggy Smalls! <span class="emoji emoji1f437"></span><span class="emoji emoji1f495"></span> Kelsey will be ...
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Featuring another MW Friend, Kelsey Takara - Pastry Sous Chef at Piggy Smalls! Kelsey will be creating a Ramune Custard and Pineapple Sorbet Swirl with Ramune Fizzy Candy and Waffle Chips! Kelsey Takara graduated from Johnson & Wales University Denver Campus in 2009. Upon graduating ... Featuring another MW Friend, Kelsey Takara - Pastry Sous Chef at Piggy Smalls! 🐷💕 Kelsey will be creating a Ramune Custard and Pineapple Sorbet Swirl with Ramune Fizzy Candy and Waffle Chips!😋 Kelsey Takara graduated from Johnson & Wales University Denver Campus in 2009. Upon graduating he returned to Hawaii and started his professional career working under Michelle Karr-Ueoka at Alan Wong's in 2011, where he learned the fundamentals of pastry arts and working in a restaurant. He later reunited with Wade and Michelle in 2013 as part of the opening team for MW Restaurant. From there he went on to work for Andrew Le at The Pig & The Lady in 2016, he was soon moved to their sister restaurant Piggy Smalls; where he was promoted to Pastry Sous Chef and now runs the dessert operations for the restaurant.
Links to tickets in bio! See you there 😍
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Когда время на вебинары и прочие онлайн полезности так и не появляется, остается только сделать ...
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Когда время на вебинары и прочие онлайн полезности так и не появляется, остается только сделать то, что я писала вот тут #flow_instauroki и продолжить публиковать посты-истории про любимый #инглиш. Запланировала еще  майский #прямойэфир. Но про точное время ничего не скажу, так как ... Когда время на вебинары и прочие онлайн полезности так и не появляется, остается только сделать то, что я писала вот тут #flow_instauroki и продолжить публиковать посты-истории про любимый #инглиш. Запланировала еще  майский #прямойэфир. Но про точное время ничего не скажу, так как есть такая профессия - мама... И она сейчас в приоритете.
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А ещё есть такая профессия - повар. Очень странная для русскоговорящих, потому что учитель - teachЕR, строитель - buildER, водитель - drivER... А вот cookER - это не повар, а плита.
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А готовить (to cook) для нас должен либо cook, либо chef /ˈshef/, последний без определенного артикля вовсе не шеф-повар, а просто повар.
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He's a chef at a five-star restaurant. - Он повар в пятизвездочном отеле.
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Mum, you are the best cook ever! - Мама - ты самый лучший  повар!
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В чем разница? Chef - профессионал, а cook - любитель? Не все так просто.
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Работала я как-то под руководством повара в США (это был опыт с дауншифтингом), и называли этого повара - cook. Он один готовил все блюда на все приемы пищи, использовал много готовых смесей, готовил по рецептам и ориентировался на определенный руководством список продуктов.
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А вот chef обычно работает  в ресторане, может сам определять список продуктов, часто имеет какую-то специализацию и у него всегда или почти всегда есть "корочки".
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Решить, как сказать "шеф-повар" на английском тоже задачка не из простых.
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Это может быть head chef, execitive chef или просто the chef в зависимости от ситуации.
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Give my compliments to the chef, please. - Передайте мои комплименты шеф-повару, пожалуйста.
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Когда я спросила про то, кто такой су-шеф среднего из #трисынаэтосила, он  уверенно заявил, что cу-шеф готовит суши. А вот и нет. Су (sous)  как и шеф (chef) - французские слова. Су-шеф работает под (sous) началом шеф-повара, он его правая рука.
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Кто вы на собственной кухне: cook, chef или sous-chef? Кем себя ощущаете? Я в последние пару лет точно "кук", а так хочется иногда побыть немного "шефом". .
#мамаустала #ветрянкадостала #плитатожедостала #вечнаяповариха #тазиккомпота #вкусныйанглийский #sorryзахэштеги #силмоихнет #учиманглийский #английскийлегко #англоистории
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In honor of Labor Day we highlight Chef Greg Rubin, a Long Island native who began his cooking career ...
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In honor of Labor Day we highlight Chef Greg Rubin, a Long Island native who began his cooking career at a steakhouse in his hometown at the age of 19. When it came time to find a Sous Chef for his upcoming NYC flagship location of American Cut, Marc Forgione immediately hired Chef Greg to help ... In honor of Labor Day we highlight Chef Greg Rubin, a Long Island native who began his cooking career at a steakhouse in his hometown at the age of 19. When it came time to find a Sous Chef for his upcoming NYC flagship location of American Cut, Marc Forgione immediately hired Chef Greg to help open the restaurant and run the kitchen. Two and half years later, Chef Greg was promoted to Chef de Cuisine of American Cut.
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#americancut #americancutsteakhouse #nyc #marcforgione #chef #cheflife #foodie #foodporn #ldv #ldvlife #steak #food #meat #foodie #foodporn #beef #instafood #grill #dinner #delicious #carne #meatlover #chefdecuisine #chef #cheflife #ldw #laborday #labordayweekend @marcforgione @chef_rubin
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A specail thank you to Chef @saradhi_dakara for giving me the opportunity to work at the @themainedxb ...
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A specail thank you to Chef @saradhi_dakara for giving me the opportunity to work at the @themainedxb for the past 1 year and 3 months. It's been a great journey of new experiences and awards won. I would also like to say thank you to chef @carlo.amante for being a great Jr Sous chef and always ... A specail thank you to Chef @saradhi_dakara for giving me the opportunity to work at the @themainedxb for the past 1 year and 3 months. It's been a great journey of new experiences and awards won.
I would also like to say thank you to chef @carlo.amante for being a great Jr Sous chef and always being there to assist when we need help.
I have learnt a great deal at the #mainedxb in regards with fresh sea food and oysters.
@kellyoysters #seafood #timeout #bestseafood #dubai #oysterknife #chef @timeoutdubai @bbcgoodfoodmiddleeast @prochefme @bbcgoodfoodmiddleeast
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. . Istimewa, resep Sumbawa dari tanah kelahiran chef Heri Purnama ( @chefheri14 ) - Excecutive Sous Chef @sailendrarestaurant - @jwmarriottjkt . Kenikmatan yang disebutnya sebagai panduan hasil alam dengan teknik masak sederhana. . Saya berkenalan dengan Chef Heri di salah satu ... .
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Istimewa, resep Sumbawa dari tanah kelahiran chef Heri Purnama ( @chefheri14 ) - Excecutive Sous Chef @sailendrarestaurant - @jwmarriottjkt .
Kenikmatan yang disebutnya sebagai panduan hasil alam dengan teknik masak sederhana.
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Saya berkenalan dengan Chef Heri di salah satu liputan acara bersama @valentinalimbong . Dalam acara tersebut, terdapat sajian Gecok Babat dan Sambal Koja yang sukses bikin saya nambah terus 😄😄😄. Awal perkenalan yang manis dengan hidangan dari Tana Samawa!
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Berkat kemauan dan kerja keras, Chef Heri pun sempat bekerja di restoran berbintang Michelin di London dan berkesempatan memasak untuk ulang tahun Ratu Elizabeth II. Ia menyajikan satai berbumbu rendang dalam bentuk canape. Tekadnya, untuk selalu cinta cita rasa #indonesia
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Nah, di @feminamagazine rubrik Dapur Utama edisi Local's Best (08/2018), terdapat beberapa resep dari Chef Heri yang mudah dipraktekkan. Seperti Sepat Ikan, Bolu Berai, dan tak ketinggalan Gecok Babat!
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Resep: @chefheri14
Pengarah gaya: @valentinalimbong & @nainggolanayu
Photographer: Hermawan
Videographer: @nainggolanayu
Lokasi : Sailendra Restaurant - JW Marriott Hotel Jakarta
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#feminafood  #feminaindonesia #kulinerindonesia #sumbawa
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MEET OUR NEW SOUS CHEF RYAN!!! we’re so stoked that @plantbasedryan is now officially our sous chef ...
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MEET OUR NEW SOUS CHEF RYAN!!! we’re so stoked that @plantbasedryan is now officially our sous chef downtown he is a passionate human for good food, plant based living, natural ingredients, and lovesss creating gluten free dishes (yesss)! chef ryan moved to downtown las vegas from michigan ... MEET OUR NEW SOUS CHEF RYAN!!! we’re so stoked that @plantbasedryan is now officially our sous chef downtown🌿🍴💕 he is a passionate human for good food, plant based living, natural ingredients, and lovesss creating gluten free dishes (yesss)! chef ryan moved to downtown las vegas from michigan to pursue his dreams in vegan culinary and it’s paying off.... his dream is now his reality and we’re so damn proud!!💜 chef ryan and chef madeline have lotsssss in store for you downtown. stay tuned. be sure to say hi to chef ryan when you see him downtown👋🏾 #vegenationculinaryteam #vegenation
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You’ve seen our food, now it’s time to get to know our team! This is one of our talented sous chefs, ...
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You’ve seen our food, now it’s time to get to know our team! This is one of our talented sous chefs, Jason Rickard. @jasonpaulrickard . Jason Rickard grew up in Wichita, Kansas. Following a passion for his high school debate team drew him to Northwestern University to pursue debate and law. ... You’ve seen our food, now it’s time to get to know our team! This is one of our talented sous chefs, Jason Rickard. @jasonpaulrickard .
Jason Rickard grew up in Wichita, Kansas. Following a passion for his high school debate team drew him to Northwestern University to pursue debate and law. After working at a law firm as a paralegal in Chicago for two years, Jason decided that going to law school was no longer his calling. In search of a change of pace and scenery, he then moved to Denver. The week before starting an entry level management position, he started responding to culinary job advertisements offering to work for free, just to be close to his second passion: cooking.
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Jason first started in a professional kitchen as a dishwasher at Los Chigones, quickly working his way up to line cook. He then moved on to work as a line cook at Guard and Grace in 2014, as well as Cho77 and ChoLon in 2015. In 2015, Jason found a home as a line cook at James Beard Award Winning Restaurant Fracsa Food & Wine in Boulder. After almost two years, Jason was promoted to sous chef, where he helped oversee the kitchen for a year. .
He now joins the team at Safta as a sous chef, and is excited to grow with Pomegranate Hospitality
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#chefsofinstagram #chef #cheflife #denvereats #denver #colorado #5280eats #303eats #spring2018 #coloradogram #foodstagram #foodlover #eeeeeats #eater #eaterdenver #eatlocal #eatingfortheinsta #eatingout #denverdining #denverfoodie #pitagram #saftagram #dinelocal #woodoven #nomnom #israelifood #israelifoodie #alonshaya #pomegranate #pomhospitality
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We are excited to announce our new Executive Chef Ulises Olmos. Originally from Veracruz, Mexico, ...
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We are excited to announce our new Executive Chef Ulises Olmos. Originally from Veracruz, Mexico, Ulises moved to New York in 2005 and began working at Chef @DanielBoulud’s Dinex Group as a dishwasher at Café Boulud. He eventually transitioned to the line and was part of Boulud’s Sud’s opening ... We are excited to announce our new Executive Chef Ulises Olmos. Originally from Veracruz, Mexico, Ulises moved to New York in 2005 and began working at Chef @DanielBoulud’s Dinex Group as a dishwasher at Café Boulud. He eventually transitioned to the line and was part of Boulud’s Sud’s opening team, working as a chef de partie, junior sous chef, executive sous chef and now executive chef. Uli draws inspiration from his mother and his personal attraction to a variety of cultures to develop his dishes here at Boulud Sud. He often reminisces on the times where they would bake bread together (sneaking pieces of dough when she wasn’t looking) and observing her use of traditional Mexican spices. We are excited to see the flare that Uli will bring to Boulud Sud!
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We made zucchini soufflé. I was chef and Grammy was sous chef. #tzedakahproject #sofun #schnitzeltonight ...
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We made zucchini soufflé. I was chef and Grammy was sous chef. #tzedakahproject #sofun #schnitzeltonight Hacked by #lemonevelen We made zucchini soufflé. I was chef and Grammy was sous chef. #tzedakahproject #sofun #schnitzeltonight Hacked by #lemonevelen
飯田橋のINUAへ行ってきました。シェフは元NOMAのスーシェフです。 赤い身フルーツ(ピタヤ、トマト、スイカ)、フェネルの花、昆布、蜜ろう、パプリカ。 Had ...
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飯田橋のINUAへ行ってきました。シェフは元NOMAのスーシェフです。 赤い身フルーツ(ピタヤ、トマト、スイカ)、フェネルの花、昆布、蜜ろう、パプリカ。 Had dinner at INUA at Iidabashi last night. Run by chef Thomas Frebel (ex sous-chef to René Redzepi of NOMA), the playful, unexpected dishes were a pleasure to enjoy. This dish was Beeswax, ... 飯田橋のINUAへ行ってきました。シェフは元NOMAのスーシェフです。

赤い身フルーツ(ピタヤ、トマト、スイカ)、フェネルの花、昆布、蜜ろう、パプリカ。

Had dinner at INUA at Iidabashi last night.
Run by chef Thomas Frebel (ex sous-chef to René Redzepi of NOMA), the playful, unexpected dishes were a pleasure to enjoy.

This dish was
Beeswax, bell pepper, red fruits (dragonfruit, tomato watermelon) and fennel flowers
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Tuesday vibes at Godthåbvej with our Bar Chef, Janis and Sous Chef, Baptiste behind the bar serving ...
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Tuesday vibes at Godthåbvej with our Bar Chef, Janis and Sous Chef, Baptiste behind the bar serving our two Kenyan coffees on two different brewing methods: Kieni on Kalita and Tegu on Aeropress Come and get it! Tuesday vibes at Godthåbvej with our Bar Chef, Janis and Sous Chef, Baptiste behind the bar serving our two Kenyan coffees on two different brewing methods: Kieni on Kalita and Tegu on Aeropress 💥💥💥 Come and get it!
Meet Dylan Hansen, Executive Chef at Barcelona New Haven. ––––– Q: Are you a music in the kitchen ...
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Meet Dylan Hansen, Executive Chef at Barcelona New Haven. ––––– Q: Are you a music in the kitchen kind of chef? If so, what’s usually playing during prep for the day? A: Yes, music in the kitchen is a necessity for me. During prep hours music really helps me to focus, and in general sets the ... Meet Dylan Hansen, Executive Chef at Barcelona New Haven.
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Q: Are you a music in the kitchen kind of chef? If so, what’s usually playing during prep for the day?
A: Yes, music in the kitchen is a necessity for me. During prep hours music really helps me to focus, and in general sets the tone for the day. Typically I'll play old school hip-hop or underground artists like, Mick Jenkins. It all depends on the day and the vibe for me. I also like to rotate the music between the cooks as well. One day I'll have my playlist on the next day we might be listening to Sebastian Bach from the Prep Cook's playlist, funk from the Grill Cook, and even hardcore rock from the Sous Chef. It gives everyone a chance to hear what they like, and really makes a difference in everyones overall mood in the kitchen.
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Get to know our chefs both on and off the line—follow #chefsofbwb and #facesofbwb to see more spotlights of our talented 👩‍🍳👨‍🍳 chefs in the kitchen.
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Sooki: Sous Chef Julius: Assistant Restaurant Manager Matthew: Beverage and Restaurant Manager Russell: ...
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Sooki: Sous Chef Julius: Assistant Restaurant Manager Matthew: Beverage and Restaurant Manager Russell: Head Chef Ashlee: Sous Chef Lili: Saucier Nicole: Captain Chew: Captain and Tea Sommelier Genevieve: Pastry Chef Edwin: Garde Manger Arsh: Executive KP #TeamNouri ... Sooki: Sous Chef
Julius: Assistant Restaurant Manager
Matthew: Beverage and Restaurant Manager
Russell: Head Chef
Ashlee: Sous Chef
Lili: Saucier
Nicole: Captain
Chew: Captain and Tea Sommelier
Genevieve: Pastry Chef
Edwin: Garde Manger
Arsh: Executive KP
#TeamNouri
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#restaurantnouri
#thestaffcanteen
#instatakeover
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Our Sous Chef @zpatto_chef is readying himself to move onto different pastures. After six years ...
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Our Sous Chef @zpatto_chef is readying himself to move onto different pastures. After six years of hard work, shared laughs, and cold beer, Zac is heading to #omyrestaurant. We wish Zac nothing but happiness and success, and we know he'll be kicking goals in his new role in no time. And ... Our Sous Chef @zpatto_chef is readying himself to move onto different pastures. After six years of hard work, shared laughs, and cold beer, Zac is heading to #omyrestaurant. We wish Zac nothing but happiness and success, and we know he'll be kicking goals in his new role in no time. 🔸
And as one door closes another opens.
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We are happy to announce our Sous Chef role has been awarded to @remiabry!
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Remi is our favourite French chef and we couldn't be happier placing the reins in his capable hands.
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So the next time you pop in for a meal come and give Remi a warm welcome at the pass. 😀
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We had such a great time at last night's opening night of Pebble Beach Food & Wine 2018! Our very own ...
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We had such a great time at last night's opening night of Pebble Beach Food & Wine 2018! Our very own Chef Matt Bolton, Executive Sous Chef Neil Dunn, and Sous Chef Michelle Lee were all on hand, with General Manager of #theCmonterey, Katie Hoenes, and our awesome duo, Leo and Leon. We were also ... We had such a great time at last night's opening night of Pebble Beach Food & Wine 2018! Our very own Chef Matt Bolton, Executive Sous Chef Neil Dunn, and Sous Chef Michelle Lee were all on hand, with General Manager of #theCmonterey, Katie Hoenes, and our awesome duo, Leo and Leon. We were also thrilled to have Chef Mark Ayers from our sister properties in #PaloAlto!
**Flip through the slider to see all the photos**
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The “FoieBerry Crunch Truffles” and “Pig Candy with Passionfruit" were a big hit. The truffles, made of 72% dark chocolate, were half filled with foie gras ganache and half strawberry jam, then rolled with roasted peanuts and a touch of gold leaf. #yum!
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The pig candy was super thin candied Hobb’s bacon, topped with tart and creamy passion fruit curd and a dusting of bacon powder. #yesplease
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Were you able to drop by their booth and have a taste?! Share your photos with us. .
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#PBFW #PBFW2018 #Monterey #InterContinentalHotels #instafoodie #chefs #chefgram #foodevents #delicious #jam #desserts #foiegras #bacon #gourmet #letseat #plated #visitcalifornia #californiafood
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Don’t miss out on the up coming event @ibentoeventspace...Intimate Chef’s Table dinner with guest ...
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Don’t miss out on the up coming event @ibentoeventspace...Intimate Chef’s Table dinner with guest chef @shu.ishizaka, Senior Sous Chef @bennelong_sydney , Senior Sous Chef @clementvachon and Sommelier @laraagraham of @wasabi_noosa Only 14 seat available, call 54492443 to secure ... Don’t miss out on the up coming event @ibentoeventspace...Intimate Chef’s Table dinner with guest chef @shu.ishizaka, Senior Sous Chef @bennelong_sydney , Senior Sous Chef @clementvachon and Sommelier @laraagraham of @wasabi_noosa Only 14 seat available, call 54492443 to secure your seat! #youngguns #chefstable #privatedinningroom #eatlocal #visitnoosa #cheflife
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Oh My Ghost <span class="emoji emoji1f60d"></span> Just perfect <span class="emoji emoji1f44c"></span> The Sous chef and the other chefs tho <span class="emoji emoji1f602"></span><span class="emoji emoji1f602"></span><span class="emoji emoji1f602"></span> - 《Synopsis》 Na Bong-Sun (Park ...
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Oh My Ghost Just perfect The Sous chef and the other chefs tho - 《Synopsis》 Na Bong-Sun (Park Bo-Young) works as a sous chef. Because of her timid personality and low self-esteem, she doesn't have any friends. Since she was a child, she has been able to ghosts because of her shaman grandmother. ... Oh My Ghost 😍 Just perfect 👌 The Sous chef and the other chefs tho 😂😂😂 -
《Synopsis》
Na Bong-Sun (Park Bo-Young) works as a sous chef. Because of her timid personality and low self-esteem, she doesn't have any friends. Since she was a child, she has been able to ghosts because of her shaman grandmother. One day, she becomes possessed by seductress ghost Shin Soon-Ae.

Kang Sun-Woo (Cho Jung-Seok) is a star chef. Na Bong-Sun has a secret crush on him. He is good looking and confident as a chef. Even though he is popular with women, he has yet to get over his ex-girlfriend. He begins to notice Na Bong-Sun after her sudden change.
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《Cast》
#ParkBoYoung
#ChoJungSeok
#LimJuHwan
#KimSeulGi
#ParkJungAh
#KangKiYoung
#ChoiMinChul
#KwakSiYang
#OhEuiSik
#LeeDaeYeon
#ShinHyeSun
#ShinEunKyung
#LeeJungEun
#LeeHakJoo
#RyooHyounKyoung
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[ #kdrama #ohmyghost #ohmyghostess #ohmyghostkoreandrama #kdrama2015 #tvn #오나의귀신님 ]
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 #NobuMoscowTeam <span class="emoji emoji1f4ab"></span>Танигучи Акихиро Представляем вашему вниманимаю нашего незаменимого японского ...
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#NobuMoscowTeam Танигучи Акихиро Представляем вашему вниманимаю нашего незаменимого японского сушиста ️ Танигучи Акихиро. ️Заведение которое окончил Танигучи, является выдающейся кулинарной школой в Японии.(Hattori cooking school Japan). В 1990 году,начал работать ... #NobuMoscowTeam
💫Танигучи Акихиро
Представляем вашему вниманимаю нашего незаменимого японского сушиста ➡️ Танигучи Акихиро.
▫️Заведение которое окончил Танигучи, является выдающейся кулинарной школой в Японии.(Hattori cooking school Japan).
В 1990 году,начал работать Су-шефом в Endo Restaurants (Япония)
С 1996 года продолжил работать Су-шефом уже в другом ресторане Sogo Restauranst (Италия)
С 2001 по 2010 год работал в ресторане Nobu Milan.
И уже с 2010 года Танигучи является Суши-Шефом и отвечает за японскую кухню в Nobu Moscow. || We present to your attention our irreplaceable Japanese sushi chef ➡ ️
Taniguchi Akihiro.
▫️ Institution which graduated Taniguchi, is an outstanding culinary school in Japan. (Hattori Cooking School Japan).
In 1990, he began working as a sous-chef at Endo Restaurants (Japan)
Since 1996, he has continued to work as a sous-chef in another restaurant Sogo Restauranst (Italy)
From 2001 to 2010 he worked in the restaurant Nobu Milan.
And since 2010, Taniguchi is a sushi chef and is responsible for Japanese cuisine in Nobu Moscow.
#Nobu #NobuMoscow #NobuCrocusCity #Chef
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As we approach the final stages of renovations, Arcadia is looking to add to our team as we prepare ...
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As we approach the final stages of renovations, Arcadia is looking to add to our team as we prepare to open our kitchen in late April/early May, We are a from-scratch kitchen, focusing on creative bar and comfort food that matches the unique environment that Arcadia offers. From riffs on classic ... As we approach the final stages of renovations, Arcadia is looking to add to our team as we prepare to open our kitchen in late April/early May, We are a from-scratch kitchen, focusing on creative bar and comfort food that matches the unique environment that Arcadia offers. From riffs on classic bar food, to worldly street food and indulgent drunk eats, we will be offering anything that is delicious and helps complete the Arcadia experience.
Experience in a from-scratch kitchen is necessary; working knowledge pairing food with cocktails/beer, culinary degree, and a wide breadth and depth of different cuisines are all a plus. We will be serving all hours the bar is open, so expect some late nights. Our 'kitchen culture' is one of respect, inclusiveness and staff support. If you feel you would be a good fit with us, we are looking for the following positions -

Sous Chef - Working under chef, while being supportive of all policies, recipes and decisions. Capable of assuming any duties of the chef, when not present. Responsibilities include assisting in day-to-day management of the kitchen, maintaining equipment and cleanliness standards, product rotation and inventory, directing and completing daily prep up to kitchens standards, assisting in menu creation and execution, Previous kitchen management experience is preferred, but the ideal person will have a passion for cooking, as well as a want to learn and grow their knowledge.
Line Cook/Prep Cook - Position needs previous culinary experience, but we will be a teaching kitchen and will encourage creative freedom. The ability to complete all prep projects under the direction of the Chef/Sous Chef, while maintaining food and health code standards is a must. Position will entail opening the kitchen, receiving deliveries, and beginning food prep for the day, and transitioning into line service once the bar opens. The ability to adapt to a unique environment and follow directions will be very important.
All position compensation will be based on experience of the candidate. ServSafe is a plus. The ability to stand on your feet for long stretches of time, as well as lift 50 lbs at any given time will be necessary.
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Sorry for bugging you for engagement photos on your trip, Chef! BUT WE’RE JUST SO EXCITED! We can ...
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Sorry for bugging you for engagement photos on your trip, Chef! BUT WE’RE JUST SO EXCITED! We can finally announce that it’s official, Ryan and Kate are getting married! On their vacation in St. Lucia, our Executive Chef Ryan asked our server Kate to marry him, and she said yes! It all started ... Sorry for bugging you for engagement photos on your trip, Chef! BUT WE’RE JUST SO EXCITED! We can finally announce that it’s official, Ryan and Kate are getting married!
On their vacation in St. Lucia, our Executive Chef Ryan asked our server Kate to marry him, and she said yes! It all started three years ago when Ryan was a Sous Chef and Kate was a busser/runner/hostess/server. In the words of the soon-to-be bride, “we became friends over after work drinks. I asked him out the night I stole his Pilsner Urquell and he gently yelled at me bc it had been a rough day. Later in the night I said “how come you never asked for my number? We always have so much fun together at work.” He said “I was going to ask tonight.” But I told him “nope, it will forever go down in history that I asked you out.” Congratulations, lovebirds! We can’t wait to celebrate when you get home! 🍾
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{Five ages of Parmeggiano Reggiano - diferentes idades e texturas do parmesão - by @massimobottura} ...
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{Five ages of Parmeggiano Reggiano - diferentes idades e texturas do parmesão - by @massimobottura} Osteria Francescana. Eleito o n°1 do mundo, chef aclamado, cultuado e irretocável para muitos. O que vi? ⠀ ⠀ Uma equipe que tem orgulho de fazer o que faz, com jogo de cintura para atender ... {Five ages of Parmeggiano Reggiano - diferentes idades e texturas do parmesão - by @massimobottura} Osteria Francescana. Eleito o n°1 do mundo, chef aclamado, cultuado e irretocável para muitos. O que vi? ⠀

Uma equipe que tem orgulho de fazer o que faz, com jogo de cintura para atender o cliente, afinal ele é o foco ali, não o “chef estrela” (não que ele não mereça tal tratamento). Um respeito com quem teve dificuldade de conseguir a reserva (não é nada fácil), preocupação com o andamento de tudo e a vontade de fazer aquilo uma experiência. O time faz o jogo, é a Osteria já começa ganhando. Da entrada ao ajudante, do garçom ao sous chef, um primor. A comida? Sim, maravilhosa . Técnicas, texturas, sabores...só experimentando para saber. ⠀

Você pode pedir uma das duas opções de menu degustação (€ 250 com 10 pratos) ou a la carte. O Parmeggiano, por exemplo, custa € 70, mas está no menu completo de 12 pratos. Vale o degustação.⠀

Você pode fazer harmonização (que tem até um interessante saque de yuzo, Spirits e vinhos) - €149 ⠀
O restaurante fica em Modena, 55km do cento de Bolonha, onde decidimos ficar. ⠀

A reserva fizemos pelo site, a cada três meses eles abrem a agenda para novas datas. Entre no primeiro horário (veja o fuso da Itália). Não consegui da primeira vez, fomos tentando até conseguir.

Mais dúvidas? Vão perguntando aqui, não estou dando conta de responder os directs (colaborem com o meu final de semana romântico 😂). (via @danielafilomenoseripieri) #viagemegastronomia #viagemegastronomiaItalia #viagemegastronomiaModena #OsteriaFrancescana #Modena #Italia ⠀
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O primeiro candidato transexual do Masterchef, Thales Alves, que disputava uma vaga na competição, ...
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O primeiro candidato transexual do Masterchef, Thales Alves, que disputava uma vaga na competição, venceu o embate inicial e segue a sua participação na versão “Profissionais”, do reality show culinário. Em entrevista ao portal da Band, ele afirmou que espera que a sua passagem na ... O primeiro candidato transexual do Masterchef, Thales Alves, que disputava uma vaga na competição, venceu o embate inicial e segue a sua participação na versão “Profissionais”, do reality show culinário. Em entrevista ao portal da Band, ele afirmou que espera que a sua passagem na programa sirva de exemplo e inspiração para muitas pessoas.
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“O objetivo de todo mundo é ganhar o troféu, ninguém aqui entrou para poder brincar ou dar sorte ao destino. Mas acho que posso mostrar um pouco para as pessoas o que acontece por de trás dos bastidores de uma cozinha profissional”, disse.
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O professor de gastronomia acredita que a sua presença seja como um modelo para outras pessoas trans que não tem a mesma oportunidade que ele. “Eu deixei bem claro que eu sou um homem transexual e, para mim, isso é uma forma de incentivar as pessoas a saírem de dentro da cozinha e chefiarem. Tem muito empregador que deixa o cara ou a mina transexual como sous-chef. Entra chef, sai chef e eles não podem ser a cara do restaurante.”
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Thales completa dizendo que está no Masterchef com o objetivo de eliminar o preconceito. “Então, eu acho que é para quebrar mais uma barreira de preconceito; para mostrar que [a cozinha] é um lugar muito seguro de trabalhar; para que as pessoas e esses empregadores tenham a ciência de que pessoas trans podem ter sim a cara do restaurante e que essa cara pode ser uma cara muito legal para todo mundo”

Via @observatoriog
🏳️‍🌈🏳️‍🌈🏳️‍🌈
#SociedadeLgbt #LgbtSociedade #CapitãoGreg
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Who came and saw us at @thenewquayfishfestival this weekend? • Our Head Chef Adam Banks, Junior ...
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Who came and saw us at @thenewquayfishfestival this weekend? • Our Head Chef Adam Banks, Junior Sous Chef Grant Goodson and Head Sommelier Elly Owen were joined by our Cohort 13 Apprentices demonstrating how to make some of our delicious dishes at home • A huge thank you to the Newquay Fish ... Who came and saw us at @thenewquayfishfestival this weekend? • Our Head Chef Adam Banks, Junior Sous Chef Grant Goodson and Head Sommelier Elly Owen were joined by our Cohort 13 Apprentices demonstrating how to make some of our delicious dishes at home • A huge thank you to the Newquay Fish Festival for organising a fantastic event and everyone that came out to support Fifteen Cornwall #fifteencornwall #cornwall #festival #chef #cheflife #delicious
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Qué bien empezamos Diciembre; último mes de un año de Buena Cocina, Eventos Impecables, mucha Innovación ...
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Qué bien empezamos Diciembre; último mes de un año de Buena Cocina, Eventos Impecables, mucha Innovación y Excelencia. Que felicidad contar con un Equipo Sólido; con el Gran @chefcevallos como Sous Chef Ejecutivo y a @angelo_elizalde como el nuevo Chef de Cuisine del Restaurante Le Gourmet. Bienvenido ... Qué bien empezamos Diciembre; último mes de un año de Buena Cocina, Eventos Impecables, mucha Innovación y Excelencia. Que felicidad contar con un Equipo Sólido; con el Gran @chefcevallos como Sous Chef Ejecutivo y a @angelo_elizalde como el nuevo Chef de Cuisine del Restaurante Le Gourmet.
Bienvenido Angelo al Equipo Culinario del Hotel Oro Verde; El Mayor de los Éxitos desde hoy hasta la Eternidad, Vamos por Más!! #HayEquipo #LeGourmet #OroVerdeGYE #Guayaquil #Ecuador #Garrote 🤜🏼⚡️🤛🏼🔥💪🏼🇪🇨
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This weekend Newquay Fish Festival returns and we are so excited to take part! • Come and meet some ...
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This weekend Newquay Fish Festival returns and we are so excited to take part! • Come and meet some of our amazing team and Cohort 13 apprentices • Our Head Chef Adam Banks will be showing you how to make one of his delicious dishes on Saturday at 12.45pm and Head Sommelier Elly Owen will handpick ... This weekend Newquay Fish Festival returns and we are so excited to take part! • Come and meet some of our amazing team and Cohort 13 apprentices • Our Head Chef Adam Banks will be showing you how to make one of his delicious dishes on Saturday at 12.45pm and Head Sommelier Elly Owen will handpick some amazing wine to go with it • On Sunday our Junior Sous Chef Grant Goodson will be on stage at 11.45am cooking an Italian inspired pasta dish that could become your new favourite • See you there!
Photo by Mike English for @delicious mag 📷 #fifteencornwall #cornwall #newquayfishfestival #chef #cheflife #delicious #fish #weekend
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Chef Fran Agudo y sous chef Jaume Marambio . . #albertadria  #tapas  #tapes  #elbarrifamily ...
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Chef Fran Agudo y sous chef Jaume Marambio . . #albertadria  #tapas  #tapes  #elbarrifamily #bcngourmet  #elbarriadria  #tickets #ticketsbar  #igersbcn  #barcelona #gastropindoles  #foodiesbcn #restaurant #michellin #chef #souschef #bts #behindthescenes #cheftalk - Follow  #elBarri team: @bodega1900 @hoja_santa ... Chef Fran Agudo y sous chef Jaume Marambio
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#albertadria  #tapas  #tapes  #elbarrifamily #bcngourmet  #elbarriadria  #tickets #ticketsbar  #igersbcn  #barcelona #gastropindoles  #foodiesbcn #restaurant #michellin #chef #souschef #bts #behindthescenes #cheftalk
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Follow  #elBarri team: @bodega1900 @hoja_santa @nino_viejo @paktarestaurant @enigmaconcept @elbarrifamily @albert.adria.acosta
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 #EpicChefTB is a wrap for 2018! Congratulations to the winner, Gabriel Lopez, Sous Chef of Mise ...
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#EpicChefTB is a wrap for 2018! Congratulations to the winner, Gabriel Lopez, Sous Chef of Mise En Place! The support of Epic Chef Showdown 2018 was enough to create 750,000 meals for those in need in our community and in that respect, everyone's a winner. Thank you to #FeedingTampaBay, ... #EpicChefTB is a wrap for 2018! Congratulations to the winner, Gabriel Lopez, Sous Chef of Mise En Place!

The support of Epic Chef Showdown 2018 was enough to create 750,000 meals for those in need in our community and in that respect, everyone's a winner.

Thank you to #FeedingTampaBay, our amazing host, Chef Jeff Philbin, our judges, competing restaurants and everyone who attended a round and donated!
Until next year...😉  #EpicureanHotel
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We have begun construction...starting with our kitchen. Now hiring...chef de parties, servers, ...
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We have begun construction...starting with our kitchen. Now hiring...chef de parties, servers, baristas, managers, commis, and a sous chef. We are located in Northeastern Arizona on the White Mountain Apache Tribe, which is 4 hours away from any major city/airport. #cafégozhóó #westernapache ... We have begun construction...starting with our kitchen. Now hiring...chef de parties, servers, baristas, managers, commis, and a sous chef. We are located in Northeastern Arizona on the White Mountain Apache Tribe, which is 4 hours away from any major city/airport. #cafégozhóó #westernapache #chefnephicraig #nutritionalrecovery #indigenousarizona #decolonize #miseenplace #chef #souschefs #linecooks #landscapeisdestiny #indigenous #cornpeople #professionalcooking
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A stellar time this weekend at Pigs and Pinot in Reno! Always a good time cooking with the @charliepalmersteak ...
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A stellar time this weekend at Pigs and Pinot in Reno! Always a good time cooking with the @charliepalmersteak team. Thanks to Executive Chef Clifford Denny, Sous Chef Michael Mahoney, General Manager Joshua Reinhardt, and Executive Chef Jerry Ignatich from Grand Sierra Resort. A stellar time this weekend at Pigs and Pinot in Reno! Always a good time cooking with the @charliepalmersteak team. Thanks to Executive Chef Clifford Denny, Sous Chef Michael Mahoney, General Manager Joshua Reinhardt, and Executive Chef Jerry Ignatich from Grand Sierra Resort.
Last week, Exec Sous Chef @chefbrownnyc had to step up when Head Chef @patrick_nuti_tuscan_chef ...
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Last week, Exec Sous Chef @chefbrownnyc had to step up when Head Chef @patrick_nuti_tuscan_chef was away from the kitchen. “It’s always fun holding down the fort while Patrick is out. I enjoy the challenge.” Last week, Exec Sous Chef @chefbrownnyc had to step up when Head Chef @patrick_nuti_tuscan_chef was away from the kitchen. “It’s always fun holding down the fort while Patrick is out. I enjoy the challenge.”
 #2 is an easy one. Sous chef Matt Hummel (@afunnytaste) Matt came to us after stints with @animalvinny ...
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#2 is an easy one. Sous chef Matt Hummel (@afunnytaste) Matt came to us after stints with @animalvinny and @bondircambridge. Matt immediately established himself as a force in the kitchen as he was promoted to sous chef after just 8 months. Since that time, Chef Hummel has been the backbone ... #2 is an easy one. Sous chef Matt Hummel (@afunnytaste)
Matt came to us after stints with @animalvinny and @bondircambridge. Matt immediately established himself as a force in the kitchen as he was promoted to sous chef after just 8 months. Since that time, Chef Hummel has been the backbone of the West Bridge kitchen. Chef Hummel is incredibly creative and has established many of our in-house techniques including our bread program, house kimchi, house vinegars, and even a signature hot sauce. This is @westbridgechef's rock, his right hand and his creative muse. Many of the dishes you've enjoyed, Chef Hummel is responsible for. His tireless work ethic has set the tone for line cooks young and old. Chef Hummel leads by example rather than with bravado. Keep an eye on this guy as he will be a major player in whatever culinary market he decides to touch down in. He has been instrumental in the success of this restaurant. Thank you Chef.
#wbgreat8
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Delicious appetisers to start the meal at modern European grill house, Skirt. Located at W Singapore ...
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Delicious appetisers to start the meal at modern European grill house, Skirt. Located at W Singapore – Sentosa Cove. Dishes include Burrata served on a bed of fresh heirloom tomatoes and seared scallops with charred leek.  Provence of ingredients is important to Chef Dingle-Garciyya ... Delicious appetisers to start the meal at modern European grill house, Skirt. Located at W Singapore – Sentosa Cove. Dishes include Burrata served on a bed of fresh heirloom tomatoes and seared scallops with charred leek. 
Provence of ingredients is important to Chef Dingle-Garciyya and quality truly shines all through the menu, under the hand of Executive Sous Chef Paolo Sanapo.
Head over to ‪thediningadvisor.com‬ to check out the rest of what we ate! Link in bio. #sp #thediningadvisor #uobdiningadvisor @mendontgetit @iwannayolo
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Maduwage-Wettasinghe Christmas Eve dinner. Chef: @chandee90 Sous-chef (burnt self, dropped ...
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Maduwage-Wettasinghe Christmas Eve dinner. Chef: @chandee90 Sous-chef (burnt self, dropped potatoes, spilled stuffing, helped lots): yours truly. Merry Christmas everyone! Maduwage-Wettasinghe Christmas Eve dinner.
Chef: @chandee90
Sous-chef (burnt self, dropped potatoes, spilled stuffing, helped lots): yours truly.
Merry Christmas everyone! 🎄
When you show your sous chef @chef.joe.sasto Instagram page...this is what the next day looks like ...
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When you show your sous chef @chef.joe.sasto Instagram page...this is what the next day looks like @rabanico1 @ayalarestaurant #bravotopchef #ayalarestaurant Thanks for the inspiration Joe! 🏻‍ When you show your sous chef @chef.joe.sasto Instagram page...this is what the next day looks like 😻 @rabanico1
@ayalarestaurant #bravotopchef #ayalarestaurant Thanks for the inspiration Joe! 👨🏻‍🍳
NEW CHEF ANNOUNCEMENT! We are incredibly excited to tell you about our new Chef de Cuisine, Jonathan ...
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NEW CHEF ANNOUNCEMENT! We are incredibly excited to tell you about our new Chef de Cuisine, Jonathan Moore. Jonathan is joining the Chef Alyssa’s Kitchen team to continue to create our flavorful and healthful meals. Jonathan will be leading our new corporate lunch catering and carryout ... NEW CHEF ANNOUNCEMENT! We are incredibly excited to tell you about our new Chef de Cuisine, Jonathan Moore.
Jonathan is joining the Chef Alyssa’s Kitchen team to continue to create our flavorful and healthful meals. Jonathan will be leading our new corporate lunch catering and carryout dinner meals for the family that will be produced in our new kitchen in Lower South End. This food to-go business, along with Saturday morning brunch, will be part of our newly minted “Chef Alyssa’s Table”. Jonathan, a Charlotte native, began his restaurant career in high school at Mr. K’s. Taking positions of increasing responsibility at 5 Church and Nan & Byron’s, he eventually rose to Sous Chef at Passion 8. For the past two plus years, Jonathan was the Executive Chef of Sea Level, ranked a Top 15 restaurant in Charlotte.
Jonathan shares our passion for local, sustainable food to be made with exceptional flavor. Our Chef Alyssa’s Table meals can be for pick up or delivery, and are perfect for office lunch catering and family dinner meals. We’ll be sourcing from our same local farmers. The menu is Modern Southern and you can expect a wide range of Mediterranean, Moroccan and Thai influences
We are so excited to add Jonathan to our growing team and for you to meet him! He was also named Charlottean of the day today by @charlotteagenda for his new position!! Welcome Jonathan!!
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