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It’s Picture Perfect Monday with Exec Pastry Chef Stephen Collucci


It’s Picture Perfect Monday With Photos From The Great Bagel & Lox Book

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Wouldn’t it be nice if every time you got bagels & lox, they were made by chefs like Marcus Samuelsson, Anita Lo, Amanda Freitag, Jacques Torres, or Eric Ripert? Yum.

The Great Bagel & Lox Book” was Battman’s first book, and his favorite. The only rule for the chefs was that there had to be smoked salmon and some kind of bread. The rest was up to them.

[See image gallery at thechefsconnection.com]

The post It’s Picture Perfect Monday With Photos From The Great Bagel & Lox Book appeared first on The Chefs Connection.

“It’s Picture Perfect Monday” With A Photo Gallery From “Small Things Savory”

Photo Gallery: Pasta 1

Street Eats In The Street – A Photo Gallery

A Very Sweet Photo Gallery

Two Great South American Chefs, Mario Castrellon & Carlos Garcia, One Great Meal.

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On a recent trip to Panama I had the privilege of eating at Maito, the best restaurant in Panama the night that  Carlos Garcia, the acclaimed Venezuelan chef, was visiting with Mario Castrellon, Chef/ owner of Maito, to collaborate on a special dinner. Here  is a sampling a wonderful adventure.

[See image gallery at thechefsconnection.com]

Carlos Garcia attended full kitchen studios in Hosterlería Hoffman School, in Barcelona Spain, in 1996. He completed an internship at restaurants like El Bulli (1998), the Celler de Can Roca (2005), among others. In Venezuela, in 1991 he began making inroads into several rooms, until he became chef of Malabar (2003 -2007) where he gained great recognition and respect in Caracas, with a proposed creative international cuisine. In late 2007, he opened his own restaurant: HIGH.

In 2007 he received the Golden Fork Chef of the Year distinction, granted by the Venezuelan Academy of Gastronomy. That same year opened Alto, a restaurant serving Venezuelan flavors on long tablecloth, a proposal that makes the table a social meeting point and a citizen.

Representative interprets its territory incorporating local ingredients, establishing a direct relationship with local producers. Cocoa is one of its greatest obsessions. Convinced of the value and quality of Venezuelan criollo beans, dedicated an important part of its work to promote it as an essential ingredient and flag in his speech

Mario Castrellon studied hospitality and tourism in Sant Pol de Mar (EUHT) in Barcelona. ​​He decided to return to Panama Castrellón with the vision of the new trends in Spain and the goal of introducing a new food to his country. After being the chef at two restaurants in Panama City, he begin to know the local palate, and decided to open his own restaurant, MAITO, where he presents his own concept of Panamanian food. Maito is the #1 restaurant in Panama.

 

 

The post Two Great South American Chefs, Mario Castrellon & Carlos Garcia, One Great Meal. appeared first on The Chefs Connection.

Savor the last bit of summer and feast on these fresh off the vine tomatoes

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bumblebee  Bumble Bee

Indigio Blue Berry   Indigo Blue Berry

Indigio Kumquat   Indigo Kamquat

Michael Polle Michael Polle

Tomatoes 2  Tomatoes

Tomatoes   Tomatoes

Savor the last bit of summer and feast on these fresh off the vine tomatoes: http://bit.ly/tcgtomatoes

Read NPR Food’s article about The Culinary Vegetable Institute’s Chef Jamie Simpson turning 100 pounds of 60 different kinds of tomatoes into a seven-course, tomatocentric dinner: Open Your Eyes To The Infinite Possibility Of The Tomato

See all of Chefs Garden’s micro greens with descriptions here

 

The post Savor the last bit of summer and feast on these fresh off the vine tomatoes appeared first on The Chefs Connection.


Two Great South American Chefs, Mario Castrellon & Carlos Garcia, One Great Meal.

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On a recent trip to Panama I had the privilege of eating at Maito, the best restaurant in Panama the night that  Carlos Garcia, the acclaimed Venezuelan chef, was visiting with Mario Castrellon, Chef/ owner of Maito, to collaborate on a special dinner. Here  is a sampling a wonderful adventure.

[See image gallery at thechefsconnection.com]

Mario Castrellon (right) studied hospitality and tourism in Sant Pol de Mar (EUHT) in Barcelona. ​​He decided to return to Panama Castrellón with the vision of the new trends in Spain and the goal of introducing a new food to his country. After being the chef at two restaurants in Panama City, he begin to know the local palate, and decided to open his own restaurant, MAITO, where he presents his own concept of Panamanian food. Maito is the #1 restaurant in Panama.

Carlos Garcia  (left) attended full kitchen studios in Hosterlería Hoffman School, in Barcelona Spain, in 1996. He completed an internship at restaurants like El Bulli (1998), the Celler de Can Roca (2005), among others. In Venezuela, in 1991 he began making inroads into several rooms, until he became chef of Malabar (2003 -2007) where he gained great recognition and respect in Caracas, with a proposed creative international cuisine. In late 2007, he opened his own restaurant: HIGH.

In 2007 he received the Golden Fork Chef of the Year distinction, granted by the Venezuelan Academy of Gastronomy. That same year opened Alto, a restaurant serving Venezuelan flavors on long tablecloth, a proposal that makes the table a social meeting point and a citizen.

Representative interprets its territory incorporating local ingredients, establishing a direct relationship with local producers. Cocoa is one of its greatest obsessions. Convinced of the value and quality of Venezuelan criollo beans, dedicated an important part of its work to promote it as an essential ingredient and flag in his speech

 

 

The post Two Great South American Chefs, Mario Castrellon & Carlos Garcia, One Great Meal. appeared first on The Chefs Connection.

Picture Perfect Monday With A Green Gallery

The Chefs Connection “School For Line Cooks” Has Been A Huge Success.

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The school was set up to train or retrain mainly unemployed people to get into the restaurant  field. The course is free. It’s 3 hours a day for 10 days. We have 7 different chefs from some of the best restaurants in New York giving their time to teach. We just finished our 6th class and 9 of the 11 students. This was an exceptionally exciting class because one of the students was homeless, living in a shelter and he was the first to be placed.

 

[See image gallery at thechefsconnection.com]

The post The Chefs Connection “School For Line Cooks” Has Been A Huge Success. appeared first on The Chefs Connection.

Picture Perfect Monday With A Treat From Aureole.

John Doherty Has Hit The Mark With Black Barn.

Peruvian Fusion From Exec Chef Diego Oka at La Mar in Miami - Photo Galleries – The Chefs Connection

Tao-A Wonderful Place to Photograph Ph’ood on Picture Perfect Monday - Photo Galleries – The Chefs Connection


L’Appart, An Exclusive Restaurant at Le District is Putting Out Some Cool Stuff. - Photo Galleries – The Chefs Connection

The Great Bagel & Lox Gallery #4 - Photo Galleries – The Chefs Connection

Mario Bacherini, “A Pastry Chef Technician Living The American Dream”. - Photo Galleries – The Chefs Connection

Italy, The Food, The Beauty, The History - Photo Galleries – The Chefs Connection

Photo Gallery-Pasta #3 - Photo Galleries – The Chefs Connection

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