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In The Kitchen Images

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1 - 40 of 758 photos
testing KyleW's recipe
By shakeandbake
Feb 16, 2010
French wedding cake, white chocolate roses.
By jonesg
Feb 16, 2010
2221058710100017791GhiOxR_ph
By CastIronCook
Feb 16, 2010
chocolate biscuit, chocolate-morello cherry mousse, morello cherry mousse

**Apologies for deleting and re-submitting this picture, I'm still figuring out the proper way to manage my picture galleries.
1
By Tri2Cook
Feb 16, 2010
Peach schnapps cured salmon  parmesan tacos
salsa, lettuce ,sour cream,and sweet chilli
By Daznz
Feb 16, 2010
choccy dessert in crazy mode......
By crazychef
Feb 16, 2010
Rye Bread using the straight method.

(Small/Dinner  Rolls)
By Epi
Feb 16, 2010
The Entry to La Tour d'Argent
By Nicko
Feb 16, 2010
Risotto Milanese with Scallops, Beets (greens and chips), and Herb Puree.

My friend did the photo and although I like it methinks he took my simple request for a photo a little far and turned it into a production...
By Blueicus
Feb 16, 2010
There is a difficult way and easy way to do this.
By Luc_H
Feb 16, 2010
My first plated dessert
By Aguaviolet
Feb 16, 2010
Dirty egg custard
By A. J. Di Liberi
Feb 16, 2010
Jumbo chocolate cupcake decorated with buttercream and various chocolate candies.
By pastrychik
Feb 16, 2010
Leek, Charred pimento, Squid, Turbut Cheek, gold Thyme & white fish jus, Bla Blah, some client wanted a Risotto..."not on the Menu, but he spends afork lift of doshh every week, "but money cant buy me love"

psssss
picture taken @ pick up....come on
By tchef
Feb 16, 2010
Cheese cookies
By idaku
Feb 16, 2010
Made during a stage at Left Bank in San Jose.
By Chef Bacchus
Feb 16, 2010
Evening of Good Taste Long Island
By StewartLongIsl
Feb 16, 2010
Ice without constraints...
By DMT
Feb 16, 2010
I made this for a magizine article on wedding cakes.
I put each cake on a cardboard base and covered the bottom of each cake as well as the cake with rolled fondant and decorated with royal icing. small cake dummies are cut on the diagnal leaving triangles the cakes are then stacked using plastic tubes (wilton)in each layer. then the wedge of cake dummie between the layers. I then sharpen a dowel rod and hammer through the constrution all the way to the bottom cake drum. I then add the next layer of cake and then other half of the cake dummie wedge which will make the next layer level. plastice dowel rod the cake layer and use another sharpened dowel rod through all the cake and dummies to the bottom and so on till all cakes are added. a carpenter level is very handy to check balance. I then added the gumpaste flowers to hide all the stryo dummies. The cake construction process took as long as the time to decorate the cake.
By pstry8
Feb 16, 2010
Olive Oil Ice Cream
Candied Olive Nibs
Lemon-Olive Oil Cake with Candied Olives
Chocolate-Olive Oil Mousse
By Tri2Cook
Feb 16, 2010
One of my senior classes
By cape chef
Feb 16, 2010
Sugar flowers
By rat
Feb 16, 2010
Sourdough with 50% whole wheat and 50% white flour.
By KyleW
Feb 16, 2010
Collard Green Stuffed Pork Loin with a Sweet Mash Puree and Sauteed Kale with a Chicken Jus.
By Craig.723
Feb 16, 2010
Lobster and mango ceviche, topped with huitlacoche, and cilantro oil.
By Rblum
Feb 16, 2010
Chocolate Pirouline Cake
By Da_Sauce
Feb 16, 2010
Pan Seared Salmon w/ Fennel Slaw, Upland Cress, Herb Oil & Orange Reduc
By Quinn01
Feb 16, 2010
In the style of the Fat Duck. Chef Blumenthal describes the components in an episode of Kitchen Science but doesn't give the recipes so I had to wing it a bit. 
Chocolate-butter ganache with hazelnut praline, unflavored pop rocks and caramelized puff pastry under milk chocolate ganache, wrapped in chocolate and topped with dark mirror glaze. Plated with cumin caramel, chocolate sorbet (which was too soft, have to work on that one), cocoa nib tuile and pulled chocolate caramel shard.
By Tri2Cook
Feb 16, 2010
Afbeelding_040
By koen
Feb 16, 2010
first try of a competition dessert.  after some more try's the orange-stuff in the middle got perfectly round etc.
By Guilty
Feb 16, 2010
Red Snapper w/Tomato Coulis
By Greg
Feb 16, 2010
Autumn basket
By momoreg
Feb 16, 2010
Sophie_s_stuff_037
By panini
Feb 16, 2010
A frozen Chocolate Souffle in a blown sugar -"crystal ball". A shooting star cookie tuile, dark chocolate cutouts and a little pool of Kahlua Cream are the accents. Everything on the plate is edible. This is sugar, not isomalt. I did this 15 years ago.


Side note- I worked it out with the hostess to inform the guests to break the crystal ball with the back of the spoon. I let her practice on one of the spares. One of the guests however decided to get a closer look and tried to pick it up. It shattered all over him and ended up in his lap. I thought that was FUNNY!
2
By SGMChef
Feb 16, 2010
This is a cake I made for my mom on Mothers Day.  :) 
I learned the piped roses and dropped flowers from the Cake Bible.  i love that book :)
By Kelz
Feb 16, 2010
Cake by Michele Brown with SugarFlorals.
By StewartLongIsl
Feb 16, 2010
taken by my Iphone
By ChefRAZ
Feb 16, 2010
Someone actually had the nerve to ask me if I could make the cake ring and buzz!
By Risque Cakes
Feb 16, 2010
A lovely hearty dish, totally delicious.  Good use of Italian cannellini beans, butter beans and broad beans.  Nice spicy touch with the chorizo sausage.  Would definitely do this again, don't be put off by the beans !!!
By kiwichik
Feb 16, 2010
trying to be a little head of you chefs, eggs RAW, Fish Stick, big Leaf and wait for ir Pebbles. what do you think ?
By iprobeious
Feb 16, 2010

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ChefTalk.com › In The Kitchen › In The Kitchen Images