Turn Fruits And Vegetables Into Powder
The Chef Circle
This video will show you how to make powder/ salt out of any fruit or vegetable! More
The Pass
Subterms
Latest stories
-
-
Carrot Air With Tangerine Granita – Molecular Gastronomy Light Foam
In this recipe we demonstrate how to make light foams using soy lecithin powder (usually called airs in molecular gastronomy). More
-
Essential Elements Of Plating
Like all fine arts, the presentation of food is based on theory and best practices. From texture to shape, composition to balance, join ICE Creative Director Michael Laiskonis on an exploration of the philosophy of plating. Featuring contemporary plate styles from the Front of the House dinnerware portfolio, Chef Michael’s tutorial unveils the many ways […] More
-
What Eleven Madison Park’s 11-Course Tasting Menu Looks Like
New York City is home to the three-Michelin-star establishment Eleven Madison Park, which was recently named the 2017 best restaurant in the world by The World’s 50 Best Restaurants. From April 11, 2017 to June 9th, 2017, the restaurant is offering an 11-course retrospective tasting menu highlighting signature dishes from co-owner, Chef Daniel Humm. Dishes […] More
-
Vibrant Green Oil For Plating
This is a three ingredient recipe for a vibrant and bright green oil for plating. This oil is great for adding a pop of bright green colour and also adds a really nice flavour to savoury dishes. There are reasons behind some of my choices of ingredients, I chose a neutral oil instead of olive […] More
-
in Chef Talk, Fish Prep and Cook, Fish Section, Meat Prep and Cook, Meat Section, The Art Of Plating, The Pass
World Famous Pigeon en Croûte By Michelin Star Chef Karen Torosyan At Restaurant Bozar In Brussels
Bozar Restaurant is a unique restaurant located in the heart of Brussels in Belgium. It is the restaurant of Chef Karen Torosyan and the place where he shares his vision on gastronomy with the world. Bozar is located inside the Bozar art center, the famous center for Fine Arts in Brussels. What makes Karen truly […] More
-
Lobster With Beetroot And Laksa By Colin McGurran
This striking lobster starter recipe by Colin McGurran pairs the meaty shellfish with fragrant laksa broth, pickled beetroot and a tangy orange juice gel. More
-
Avocado Prawn Roulade – Restaurant Style Recipe
EXTREMELY GRAPHIC An avocado prawn roulade utilizing the sous vide technique. This dish demonstrates the exceptional presentation that can be achieved with sous vide. 3 star Michelin chef dish. More
-
Plating Reimagined: One Entree. Three Ways.
Plating isn’t just an aesthetic choice. It controls the way we interact with our food, from first glimpse to final forkful. Watch as ICE Director of Culinary Development James Briscione reimagines roast duck, from classic French technique to new Nordic and linear styles of plating. More
-
Michelin Star, Gluten Free ‘Black Forest’ Dessert Recipe From Yauatcha
Daniel Pearse, the Hakkasan groups UK executive pastry chef, shows us how to make the ‘Black Forest’ dessert from Michelin Star Chinese teahouse in Soho, Yauatcha. This cherry and chocolate based dish is also gluten free and vegetarian, maximising the the amount of people able to enjoy it. Recipe, Kirsch crème brûlée 600g cream 145g […] More
-
An Exercise In High-End Plating
Let’s have some fun! A few easy tips & techniques on how high-end restos create art on a plate. More
-
in Fish Prep and Cook, Fish Section, Meat Prep and Cook, Meat Section, The Art Of Plating, The Pass, The Staff Canteen, YouTube Channels
3-Michelin Starred Sven Elverfeld Creates Oyster And Beef And Char Grilled Pork Belly Recipes
Sven Elverfeld, three Michelin star chef from restaurant Aqua in Wolfsburg Germany, talks about his food style and philosophy and creates two dishes from his current menu. The first dish cooked by Sven is a Gillardeau oysters with raw beef and jellied essence, pine nuts, „Nonpareilles“ capers and anchovy-onion cream. This is followed by char-grill […] More
Load More
Congratulations. You've reached the end of the internet.
