Antonio Bachour, considered to be one of the top 10 pastry chefs in the world gave a class at Valrhona in Brooklyn, NY for 9 of Belgiums best Pastry Chefs. Here are the results.
[See image gallery at thechefsconnection.com]
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With photos from the book “Soup” we’ve got recipes from Cat Cora, Charlie Palmer, David Waltuck, Daniel Boulud, Dominique Ansel and many more. This gallery should keep you souped up for a while.
[See image gallery at thechefsconnection.com]
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Thomas is the Exec Pastry Chef at Le Bernardin. I won’t mess this up with a lot of words. The photos are all you need. [See image gallery at thechefsconnection.com]
The post Thomas Raquel, Too Young To Be So Good. It’s Picture Perfect Monday. appeared first on The Chefs Connection.
Untitled is the restaurant at the Whitney Museum. Michael Anthony is the Exec Chef (at Gramercy Tavern also). He’s been around for a long time but his food is as fresh looking as it’s always been.
[See image gallery at thechefsconnection.com]
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[See image gallery at thechefsconnection.com]
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I got to preview an afternoon tea tasting at Hao Noodle and Tea with Madame Zhu, owner of her newest restaurant (she has 7 in China) in the West Village. It was very interesting and enjoyable. Tasting officially starts on August 11th.
[See image gallery at thechefsconnection.com]
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It’s Picture Perfect Monday With En, A Japanese Restaurant. Abe Hiroki is the Exec Chef. His photos have appeared on 2 covers of the books for the Great Gathering of Chefs. The only chef that has done that.
[See image gallery at thechefsconnection.com]
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If you’re looking for the traditional ham and cheese sandwich you won’t find it here. From a reverse sandwich to crispy tripe you’ll get some inspiration from this collection from the book Sandwiches of The World.
[See image gallery at thechefsconnection.com]
More Sandwiches to drool over.
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Small bites from chefs including Anita Lo, Daniel Boulud and Emeril Lagasse [See image gallery at thechefsconnection.com]
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The colors and variety of produce at the greenmarket this time of year is amazing.
[See image gallery at thechefsconnection.com]
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Pasta was invented in China. The Italians picked it up and made it into a dished loved around the world. In the book “Pasta”, over 100 chefs made it into an art form.
[See image gallery at thechefsconnection.com]
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I stopped by Black Barn to shoot some of their food. Chef/owner John Doherty and Exec. Chef Matteo Bergamini have put together a menu with delicious, uncomplicated comfort dishes.
Black Barn is where seasonal, rustic fare meets a modern farmhouse atmosphere.
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Exec. Chef Marcus Gleadow-Ware and Exec Pastry Chef Pierre Poulin are turning out some terrific food. Here’s a sample. You should have a napkin ready.
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Tao’s food is pretty. It tastes good and it’s pretty. Nothing over the top. No tweezers or molecular. Just pretty. Corporate Chef Ralph Scamardella and his crew put out food that you want to look at and eat.
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Exec. Chef Marcus Gleadow-Ware and Exec Pastry Chef Pierre Poulin are turning out some terrific food. Here’s a sample. You should have a napkin ready.
[See image gallery at thechefsconnection.com]
The post A Treat From Aureole’s Marcus Gleadow-Ware and Pierre Poulin appeared first on The Chefs Connection.
150 chefs put together their version of street food.
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