Delighted to share that Chef Kirk won Chef of the Year 2019 at World Gourmet Summit! A testament to his and his team's passion and unrelenting dedication. We also won Restaurant Design of the Year, which reflects the careful curation of our ceramics, cutlery and floral arrangements. A huge thank you to everyone involved! @chefkirk_w #JAANSG#ReinventingBritish
| Torched gem, lemon oil, caviar, Cipollini creme fraiche and pickled pearl onion |
👨🏻🍳 by @karloevaristo
Tag us in your favorite dishes for a chance to be featured on @gourmetzfood#gourmetzfood or on our website www.nordic-chefs.com
One of the primary benefits of eating broccoli is it's concentration of a known cancer-fighting compound called sulforaphane, and a 1997 study confirmed that in broccoli sprouts just 3 days old, concentration of this compound could be found in amounts of 10 to 100 times that of the full grown adult plant. And it's not just cancer-fighting, sulforophane has plenty of other known benefits, too.
💭Currently in the mood for some crispy local calamari with sichuan peanut chili powder and lime sour cream, how 'bout you?⠀
We close at 1am, so join us for a nightcap alongside with our tantalising bar bites!⠀
⠀ #VEAhk#VeaLoungehk#Humpday ⠀
“Being a part of the Le Cordon Bleu legacy is without a doubt overwhelming, to say the least. This place has broaden my horizon and defined my character inside a professional kitchen. It taught me ethics, conduct, behavior, attitude, respect and honour. It gave me the foundation to build upon and it shaped my culinary career since the moment I walked in and out of those school doors. .
Experience might help you in becoming a good COOK. But proper education will always guide to become a remarkable CHEF.” - Radu CM Ionescu (@theinkedcook) || Le Cordon Bleu Alumni
The event is just a couple of weeks away. And history will once again, be written in the same place on Pangratti Street. 18th of May 2019 is the day @kaiamo enters a league of its own. #notjustarestaurant#kaiamo#lecordonbleu
Turkish Kisir.Cracked wheat salad seasoned with cumin ,mint and chilli
powder.Dressed with lemon juice and olive oil.
Crunchy salad with peppers,tomato,spring onions and parsley. Great on its own or part of a meal.To be honest its great on its own and very filling .Great vegitarian super.
Meet Scott! ...He's Knockin it out of the Park this week!
Scott is one of our super friendly cooks & loves the thrill of the fast pace restaurant scene. Born & raised in Guelph, his passion for cooking lead him to Culinary Management @gbcchca George Brown College.
Many Guelphites also know Scott from having the pleasure of listening to Scott pursue his DJ'ing talents at one of the many local music venues.
Scott is working towards running his own restaurant one day where he can also serve up some of his favourite craft beers.🍺
A couple of his go to sandwiches off the Park menu is the Spicy Chicken Salad Sandwich & the Breaky Sandwich from our weekend brunch menu 🍳
The Sea- Alaskan King Crab, Salted Albacore, Poached Prawn, 36 Hour Octopus, Osetra Caviar, Octopus Confit Emulsion, Avocado, Mango, Romaine
15330 minutes ago
In New Zealand, this is called a ‘Grazing Board’; a term I plan to carry into my next life.
I decided tonight, for our farewell winemakers dinner, to make this the centerpiece of our table; a celebration of abundance after a job well accomplished.
The evening was full of food, amazing wines and beautiful sentiments, and I was so honored to cook for this inspiring group of hard-working souls after a wonderful harvest.
I leave tomorrow with a sense of pride for what I’ve contributed to this delightful community, an appreciation for all I’ve learned, and a deep gratitude for the loving kindness they’ve all shown me during my stay here.
I can’t wait to visit again. Thank you for accepting me into your family of wine. I love you all!