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Not sure what flavor I used for the foam. I've been awhile since I worked for the restaurant.

Feb 14, 2013 by bonbini in Default

It is unique, it is lovely especially with the sun's reflection and the backdrop of water. I look forward to more of your creations.

Apr 19, 2012 by petalsandcoco in 2012

Now that's a showstopper salad ! Thank you for sharing your pics.Petals.

Apr 17, 2012 by petalsandcoco in 2012

Probably my very favorite food in the universe! Great photo!

Dec 1, 2011 by BadPonee in Default

perfect!

Aug 26, 2011 by GourmetM in Dessert

I've never seen anything like this! They are beautiful.

Aug 10, 2011 by John DT in Default

I never knew mushrooms could be so dramatic!

Aug 10, 2011 by John DT in Default

Talk about the Garden State. That's a stunning tomato!

Aug 10, 2011 by John DT in Default

Exquisite presentation!

Aug 10, 2011 by John DT in Default

Both ingenious and cute!

Aug 10, 2011 by John DT in Default

Images Tagged with “ChefTalk Photo Contest”

1 - 40 of 175 photos

Super tender beef layered with meaty lobster mushrooms, sweet and savory parsley puree and shallot vinaigrette. Dish from The Modern in NYC.

By wanderingeater

Feb 16, 2010

From David Chang's restaurant, Momofuku Ko. Taken before the time they banned photography in this restaurant.

By wanderingeater

Feb 16, 2010

A wreath of chili peppers I found at Pikes Market in Seattle, WA.

By BenRias

Feb 16, 2010

A simple spring herb salad with white wine vinaigrette.

By BenRias

Feb 16, 2010

Braised veal shank with sage and olive, natural sauce, soft polenta

By kaffeenjunkie

Feb 16, 2010

This is our class presentation of our hors d'oeuvre platter for Garde Manger.

By BenRias

Feb 16, 2010

By Chef Smith

Feb 16, 2010

5 spiced pancake, wasabi ganache, coconut filling, coconut-mango sauce, lemongrass foam, ginger ice cream, caramelized mango slice

By Chef Smith

Feb 16, 2010

Asian Chicken Salad

By Chef Smith

Feb 16, 2010

mint meringue cookies

By cinnamonslices

Feb 16, 2010

In trying to keep with the them of what I feel about food and cooking, I realize now that I much prefer simplicity. Handle and manipulate your ingredients as little as possible, allow them to speak for themselves. I've come to think that a true chefs talent is not what he does to his ingredients, but what he doesn't do to them. With that in mind, I present you with the simplest of foods, the sandwich.

1

By C Cina

Feb 16, 2010

All our cooking is based on tradition and environment. Those dishes your mom made always bring back memories and for many chefs they become the basis for new ideas and preparations. My mother loved mayonnaise, she put it on everything. When I learned to make aioli at my first kitchen job, I came home and taught her, the world could have ended for all she cared, she was in love. Aioli, or mayo, always reminds me of my mom, weird, huh?

1

By C Cina

Feb 16, 2010

taken with NikonD70 (ISO 200, 1/2000s at f/5.6)

2

By bonbini

Feb 16, 2010

black coffee and norwegian toast

By cinnamonslices

Feb 16, 2010

The cap of a prime ribeye was rolled, tied and roasted along with rosemary Yukon Gold potatoes and sweet onions. Steamed green beans are served alongside in casual family style.

By ChezButtons

Feb 16, 2010

Pike's Market Berries

By BamBam7

Feb 16, 2010

This was part of my breakfast selection every morning at the Essex Culinary Resort in Essex Junction, Vermont. And everything tasted as wonderful as it looks!

By rwarren

Feb 16, 2010

By floyd

Feb 16, 2010

A simple photo of a chargrilled, Margeret River porterhouse steak with a medley of steamed vegetables - very clean and fresh looking

1

By Manuka

Feb 16, 2010

These are made via a method of dipping roasted hazelnuts into hot toffee and hanging them to set - giving you the tear effect - they are then moved to a perforated tray for future use in one of our desserts

By Manuka

Feb 16, 2010

Deli meats, cheeses, marinated artichoke hearts, olives, parm and balsamic reduction.

By pbo2444

Feb 16, 2010

Mussels steamed in white wine and butter.

By pbo2444

Feb 16, 2010

Dreamfieid's Linguine with clams in white wine sauce.

By pbo2444

Feb 16, 2010

Train Wreck roll by Tanner at Japanese Blossoms.
Photo by me pyro530(Greg Peters)

1

By pyro530

Feb 16, 2010

Freshly made red pepper pasta tossed with roasted tomatoes, olive oil and fresh basil.

By chefdavid

Feb 16, 2010

Lovely ensalada caprese with homegrown tomatoes and basil. Not making my own mozzarella just yet.

2

By BamBam7

Feb 16, 2010

"Microgreens" and a bit of mint from the garden, ready for a salad.

By BamBam7

Feb 16, 2010

Creme brulee is one of the first things I started cooking, for this version on the left I made a chocolate and prickly pear creme brulee, and placed it in a prickly pear shell.

On the right is a vanilla and dragon fruit creme brulee, served in the dragon fruit shell.

The sauce is a prickly pear and red ice wine redux, and the cube is a cut from the dragon fruit.

About the photo:
I edited this photo in photoshop, by adjusting the following: levels, to take out the extreme black and whites, curves, to get a good balance of brightness and contrast, and I slightly adjusted the colors.

On the bottom left of the image, I superimposed pieces of the fruits without the melted sugar so you can see the actual filling.

To get those images I cropped and made the background transparent from another image I took.

By abefroman

Feb 16, 2010

Sous Vide salmon and grouper

By cape chef

Feb 16, 2010

One of the most popular authentic chinese dishes. This quick and easy 2 step dish starts with a 4 lb live lobster cut into pieces, starch dusted, and deep fried for 1 minute, then stir fried in black bean sauce.

By LeePhan79

Feb 16, 2010

manipulated explaination:
- cropping
- color tunning
- sharpening

By bonbini

Feb 16, 2010

Shiso rubbed rack of lamb grilled to a medium rare perfection. Then seared with butter and thyme to bring out the flavors. Served with a veal demi-glace reduction sauce.

Ingredients:
Rack of Lamb (frenched)
Butter
Fresh Bundle of Thyme
Miso

Rub:
Dried shiso leaves
Salt

Garnish:
fresh thyme leaves
chervil leaves
fresno pepper (cut in small thin 1 inch strips)
edamame beans
Hajikami (pickled Ginger stalks cross cut angled)
Roasted Sesame Seeds

Demi-Glace Sauce:
Veal Stock
Red Wine
Onions
Garlic
Celery Stick
Dried Bay leaves
Black pepper
Fresh Thyme
Fresh Rosemary
Fresh Grated Wasabe

By LeePhan79

Feb 16, 2010

By Foodiekim

Feb 16, 2010

Apple and Cherry Pie with a buttery Lattice crust.

By ElaineL

Feb 16, 2010

This summer, while trying to run my own preserving business, I also worked as a baker and part-time caterer. It often felt like too much but my hard work paid off when I was lucky enough to help cater a dinner for Michael Pollan. This is the tart that he ate.

By leedav

Feb 16, 2010

Roasted Cauliflower Risotto.

By ElaineL

Feb 16, 2010

Tiered angel food cake served with strawberries, blueberries, whipped cream, and an orange sauce

By eastshores

Feb 16, 2010

Ancho salsa and fresh tortilla chips with a sprig of cilantro

By eastshores

Feb 16, 2010

Breakfast parfait

By lhinton

Feb 16, 2010

Devils Food cake slathered with homemade peanut butter frosting. Middle layer is chock full of Reese's peanut butter cup pieces and the entire cake is loaded down with chopped Reese's peanut butter cups, melted chocolate Reese cups and melted caramel is drizzled on top and surrounded by chocolate frosting for more design!

By cheftracy40

Feb 16, 2010

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ChefTalk.com › Galleries › Images Tagged with “ChefTalk Photo Contest”