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Images Tagged with “In The Kitchen”

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Shrimp with plum tomatoes, Pernod and a touch of lavender. Basic but awesome. Need some fresh lavender for garnish...
By Psycho Chef
Feb 16, 2010
Foie Gras with fruit compote
1
By Psycho Chef
Feb 16, 2010
Our first try at these. I have like zero pastry experience. Bought the empty cups from dairyland and filled them with (clockwise from top left) mango cheesecake, caramel cream, raspberry mousse and mocha nut.
By Psycho Chef
Feb 16, 2010
Stuffed with white asparagus puree and broiled with reggiano parm. On a mache salad with truffle viniagrette.
By Psycho Chef
Feb 16, 2010
With preserved Meyer lemon, olive oil and fleur de sel.
By Psycho Chef
Feb 16, 2010
What a pain in the butt. The hit of the party and I almost had a nervous breakdown doing them. Pre freezing them before cooking left the meat raw in the center, cooking them out of the fridge left the meat medium well, about 150 deg with a nice golden pastry. We decided a little over cooked was better than raw and the guests went ga-ga for them. Go figure.
By Psycho Chef
Feb 16, 2010
This is a little too over the top for me presentation wise, but it was for a photo shoot and I think it worked. South Beach here I come!
By Psycho Chef
Feb 16, 2010
With spinach and rosemary mashed potatoes.
By Psycho Chef
Feb 16, 2010
Rye Bread using the straight method. (Small/Dinner Rolls)
By Epi
Feb 16, 2010
"Learn and Serve" dinner at the revolutionary war-era mill, Greenbank Mill.
By Jim
Feb 16, 2010
"Learn and Serve" dinner at the revolutionary war-era mill, Greenbank Mill. Yeah, that was the kitchen... more of a hallway with running water. We had to bring our own oven and portable burners.
By Jim
Feb 16, 2010
"Learn and Serve" dinner at the revolutionary war-era mill, Greenbank Mill.
1
By Jim
Feb 16, 2010
"Learn and Serve" dinner at the revolutionary war-era mill, Greenbank Mill.
By Jim
Feb 16, 2010
"Learn and Serve" dinner at the revolutionary war-era mill, Greenbank Mill.
By Jim
Feb 16, 2010
"Learn and Serve" dinner at the revolutionary war-era mill, Greenbank Mill.
By Jim
Feb 16, 2010
"Learn and Serve" dinner at the revolutionary war-era mill, Greenbank Mill.
By Jim
Feb 16, 2010
"Learn and Serve" dinner at the revolutionary war-era mill, Greenbank Mill.
By Jim
Feb 16, 2010
Fruit display
By Just Jim
Feb 16, 2010
Cheese tray
By Just Jim
Feb 16, 2010
strawberry chiffon cake with strawberry whipped cream filling and strawberry sauce.
By ChefRAZ
Feb 16, 2010
The Entry to La Tour d'Argent
By Nicko
Feb 16, 2010
This is where the prepare the famous "pressed duck"
By Nicko
Feb 16, 2010
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By Nicko
Feb 16, 2010
The entry lounge to La Tour d'Argent
By Nicko
Feb 16, 2010
It is always better to do lunch at the big restaurants. They usually have a pri-fix menu that is much cheaper than dinner.
2
By Nicko
Feb 16, 2010
The view from our table
By Nicko
Feb 16, 2010
Cheese Cart
By Nicko
Feb 16, 2010
The famous crepes
By Nicko
Feb 16, 2010
Seared Scallop, Squid Ink Risotto, Leek "Fondue", Sun-Dried Tomato Pirouette, Martini Buerre Blanc
By sawyer16v
Feb 16, 2010
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By CastIronCook
Feb 16, 2010
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By CastIronCook
Feb 16, 2010
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By CastIronCook
Feb 16, 2010
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By CastIronCook
Feb 16, 2010
My youngest son birthday party, We celebrate it at Shakey's Pizza. ----------------------- http://www.resepirrrecipe.com http://afterempatpuluh.blogspot.com/
By idaku
Feb 16, 2010
Yesterday we had our lunch at CHILLI to celebrate Aiman's great achievement in his final exams. -------------------------- http://www.resepirrrecipe.com/ http://afterempatpuluh.blogspot.com/
By idaku
Feb 16, 2010
Lunch at CHILLI Restaurant...... --------------------------------- http://www.resepirrrecipe.com/
By idaku
Feb 16, 2010
Great meal at CHILLI Restaurant... ---------------------------- http://www.resepirrrecipe.com/
By idaku
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
my first wedding cake for my aunt's silver wedding. first tier was a butter cake, filled and frosted with vanilla buttercream and covered with marsmallow fondant. the rest of the tiers were butter chocolate cake. flowers were mmf too. hopefully i could enroll in a cake decorating class to improve my skills.i wasn't able to do this perfectly but i'm glad they liked it.. :)
By sarahenriquez
Feb 16, 2010
Apple frangipane tarts with raspberry jam in the bottom for a bit of punch. I made these for fun while I was still in school.
By CanadatoGo
Feb 16, 2010
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ChefTalk.com › Tag: In-The-Kitchen › Images Tagged with "In The Kitchen"