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We look forward to get inspired by the ideas of SABARIGO, Head Chef, Costes Downtown during our Leaders in Horeca Summit! Join us on the 25 - 26 February in ,




We happy to welcome our sponsor Leaders in Horeca Vitelco is one of the largest veal slaughterhouses and deboning halls in Europe. Have a taste of their products! It's the best!







Take a look at the - its great for all sectors of the meat trade - including - everyone knows what to order and produce from the same listed the app to a or device







Our vast experience in the & interim jobs throughout the Means that we’re able to offer a full range of services to your Contact Today or visit our website for details.







For head Pat and the rest of our team, plating is as much an art form as cooking. A well-plated piece of can be a masterpiece in its own right, and an experience that the guest will never forget
















RT : We are Purple Carrot Recruitment. Bespoke Chef and Hospitality Recruitment Consultancy. Permanent and Interim service. Visit our website today for current vacancies @…




We are Purple Carrot Recruitment. Bespoke Chef and Hospitality Recruitment Consultancy. Permanent and Interim service. Visit our website today for current vacancies




& joining us on The Spotlight Stage with Lorraine Wood talking all things Michelin!



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Wood charcoal grill @juviamiami #steak #grill #chefs #cheflife #chefgillesepie #art #bbq #rockstarchef #prawns #winter #fire #elizabethnottoli #juvia
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I have just started to watch this French TV series about chefs in a Parisian restaurant - fascinating!

@asimplylucia - is this familiar to you, by any chance?

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Braising Short rib 🦴 Commercial Meeting 2019 #posadas
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#chefs #foodgasm #foodporn #yumyum #braising #delicious #sharefood #chefstalk #foodpics #eat #gourmet #shortribs #chefstime #delicious #foodlovers #foodlove #cook #cheflife #wine #truecooks #foodpics #cocinando #gastronomy #easy #beautiful #fairkitchens #easyfood #HechoEnMexico (en Grand Fiesta Americana Los Cabos All-Inclusive Golf & Spa)
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#Repost @rafuel55 (@get_repost)
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Mi-cuit trufado 🦆🦆🦆
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Receta;
900 gr. foie-gras de pato
16 gr. sal
6 gr. azúcar
Pimienta, Oporto y trufa.
Desvenar el foie (se puede comprar desvenado)condimentar uniformemente. Envolver en film y marinar unas horas en el frigorífico. Cocer a 65 ºc unos 30 minutos. Enfriar y reposar 12 horas.
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#instagood #foiegras #foodtruck #chefs #instafood #instagram #foodies
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