Saffron pannacotta, green grapes, meringues, strawberry, pistachio praline, apricot puree - The ChefsTalk Project

Food Inspiration Saffron pannacotta green grapes meringues strawberry pistachio praline apricot puree The ChefsTalk Project

Pan-Seared Steelhead Salmon w/ Mushrooms, New Potatoes & Truffled Spring Pea Sauce | www.feastingathome.com  #plating #presentation

Pan-Seared Steelhead w/ Mushrooms, New Potatoes & Truffled Spring Pea Sauce

Love the technique of rings of sauce

By "Patty Shell Vanilla Vla, Choco Crumb Fresh Cherry, Strawberry Sauce and Diced Peach.

Such a piece of art. Look at the precision that went into the placement of each element of this dish!

Seared scallops, pea puree, bacon-hazelnut crumble, not sure what the White square thing is.

Beetroot, licorice root & plums. - The ChefsTalk Project

Plum, beetroot, and licorice. By chef Søren Selin of Restaurant AOC, in Copenhagen.

Chef Søren Selin - AOC, Copenhagen

Restaurant AOC - The ChefsTalk Project Cucumber, lumbfish roe, smoked cheese, and tarragon

Triangle pattern modern decor cake

New Classics! Modern Wedding Cakes for Mod Couples

Cake designer Allison Kelleher of AK Cake Design creates a bold, modern cake on the new Simply Stunning Black Tie Affair cake stand by Sarah's Stand

L'Astrance © Richard Haughton

A book with the great Pascal Barbot at L'Astrance - inspiration to chefs around the world, a master of produce, imagination and technique.

Broiled Arctic char from Lapland, barley seasoned with beetroot, salsify, & variations of beetroot. ✅ By - @miirotahti ✅  #ChefsOfInstagram

Broiled Arctic char from Lapland, barley seasoned with beetroot, salsify, & variations of beetroot

// SFMOMA: Mondrian Cake // I dont know whether to put this in the art board or the recipe board. @Sarah Chintomby Trover lets have an art party? haha

// SFMOMA: Mondrian Cake // I dont know whether to put this in the art board or the recipe board. Trover lets have an art party?

Bob Truitt  Pane Caramello  Caramelized Banana Truitt’s advice: “Always use a nonstick pan for caramelizing fruit.”  Banana-Brioche Ice Cream Truitt soaks brioche in milk to flavor ice cream. He says it tastes just like a Krispy Kreme doughnut.  Passion Fruit “Mayo” Passion fruit blended with olive oil becomes a thick, mayonnaise-like cream. Truitt says, “Never cook fresh fruit juice. It totally changes the flavor.”  Licorice Syrup

Desserts from the Best New Pastry Chefs 2013

Panne Caramello -- caramelized banana, banana-brioche ice cream, passion fruit "mayo," and licorice syrup.

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