eetSmakelijk

"Eat Well.." this is a place for me to put my thoughts and ideas about food into words and pictures. Any original material © eetSmakelijk, 2011, unless otherwise noted

[jbcharpentier-blog]

[chefsofinstagram]

RIP Chef Charlie Trotter. You Will Be Missed Greatly.

[pckeith-blog]

[jetsimon-blog]

[tekatanochi]

[marafaye-blog]

Bacon on a wire at Alinea, Chicago

[pckeith-blog]

Canadian Bocuse D'Or Alumni forming a team to compete in Dubai

From "The Tomato"

The Canadian Culinary Federation (CCFCC) has been invited to send a team to the world’s newest culinary competition, The Dubai World Hospitality Championships 2013 . The team is a stellar line up of previous Bocuse d’Or competitors: team captain Michael Noble (NOtaBLE, Calgary) 1995, 1997; Chris Mills (JOEY Restaurant Group, Vancouver) 2001; Andrew Springett (SAIT, Calgary) 2003; Scott Jaeger (The Pear Tree, Burnaby) 2007; Bernard Casavant (culinary consultant, Kelowna), 1991; Ryan Stone (Centreplate Group, Vancouver) 2011; Morgan Wilson (Fairmont Empress Hotel, Victoria) 2005; along with Arthur Chen, (Shaw Conference Centre , Edmonton) who has competed in World Culinary Olympics as a pastry chef since 2000. The team manager, Dr. Jane Ruddick, is also a Bocuse laureate. The Canadian judge in Dubai will be the Shaw’s executive chef and mentor to countless cooks and chefs across the country, Simon Smotkowitz. The competition runs November 17-19. Canada is taking part at the invitation of Sheikh Hamdan Bin Mohammed Bin Rashid Al Maktoum, Crown Prince of Dubai, and the Emirates Culinary Guild. The event is sanctioned by the World Association of Chefs Societies and it is expected to become the Middle East’s premier culinary competition. Who wouldn’t want to go to Dubai? Let’s hope everyone gets a few hours off to shop. Edmontonians will get a chance to taste the excitement at an event at Joey on October 9.

-http://thetomato.ca/

[pckeith-blog]

Two Ways to Cut an Onion with Ignacio Mattos and David Tanis

"No onions, no food"

[goody-foody-blog]

@Chambar

www.chambar.com

562 Beatty Street Vancouver BC

Carpaccio de Chevreuil Charred venison carpaccio, garlic chips, radishes, white soy & red wine reduction, soba noodle salad

Soupe d’hiver Roasted celeriac & morel soup, shaved apple, lingonberries, watercress

...

[gourmode]

Dinner - Chambar 

[pckeith-blog]

Wait a minute, I work here!!

[traveling4food]

Arzak, in courses | the starters

scorpion fish pudding with kataifi

chorizo with tonic

red cod fish

bitter raspberry

white tuna with marinated strawberries

[pckeith-blog]

Hey, check out my website

Check out http://peterkeith.ca! Home Page

[pckeith-blog]

Peak Foodie-ism

http://www.theglobeandmail.com/life/food-and-wine/food-trends/so-weve-reached-peak-foodism-dont-panic/article13978802/

[soignesuckers]

Has Ferran Adrià Had a 'Catastrophic Effect on the Younger Generation of Chefs'?

[pckeith-blog]

Following a visit to the opening of the elBulli exhibit in London, British food writer Fuchsia Dunlop wrote on her blog that “a well-known British chef" told her: “This…

"Understand it properly, put in a minimum of five to eight years, and don't dare try it unless you understand it fully."- Gordon Ramsay on Molecular Cooking

[greyfox7]

camembert, balsamic, celery, rhubarb

[hojpojjery]

molecular gastronomy

[inspiration-imusam-deactivated2]

Ferran Adria’s food is pure art.