Keni

pixel skylines
$LAYYYTER
Alisa U Zemlji Chuda
Monterey Bay Aquarium
Not today Justin
trying on a metaphor
Sade Olutola
KIROKAZE
styofa doing anything

Love Begins
noise dept.
NASA
Misplaced Lens Cap
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Mike Driver
art blog(derogatory)

Janaina Medeiros
will byers stan first human second

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@pckeith-blog
RIP Chef Charlie Trotter. You Will Be Missed Greatly.
Bacon on a wire at Alinea, Chicago
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/
Two Ways to Cut an Onion with Ignacio Mattos and David Tanis
"No onions, no food"
@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
...
Dinner - Chambar
Wait a minute, I work here!!
Arzak, in courses | the starters
scorpion fish pudding with kataifi
chorizo with tonic
red cod fish
bitter raspberry
white tuna with marinated strawberries
Check out http://peterkeith.ca! Home Page
Peak Foodie-ism
http://www.theglobeandmail.com/life/food-and-wine/food-trends/so-weve-reached-peak-foodism-dont-panic/article13978802/
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
camembert, balsamic, celery, rhubarb
molecular gastronomy
Ferran Adria’s food is pure art.