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Images Tagged with “ChefTalk Photo Contest”

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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
Roasted Apple
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.
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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?
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By C Cina
Feb 16, 2010
taken with NikonD70 (ISO 200, 1/2000s at f/5.6)
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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
Spanakopita
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
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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)
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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.
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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
Amuse Bouche
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 › Tag: ChefTalk-Photo-Contest › Images Tagged with "ChefTalk Photo Contest"