#chefstalk Instagram Photos & Videos

chefstalk - 2.1m posts

Top Posts

  • So fresh!!!🐟🐟🌸🌸
  • So fresh!!!🐟🐟🌸🌸
  • 1,264 15 25 April, 2019
  • Rhubarb 
To be cooked down into a sticky sweet, salty and sour jam with native tamarind, soy sauce and galangal oil. Served with our dish of pork cutlet and kohlrabi

We will be open tonight from 6PM

@genghiskhanh 
@sunda_dining
  • Rhubarb
    To be cooked down into a sticky sweet, salty and sour jam with native tamarind, soy sauce and galangal oil. Served with our dish of pork cutlet and kohlrabi

    We will be open tonight from 6PM

    @genghiskhanh
    @sunda_dining
  • 4,868 56 25 April, 2019
  • Connect with Chris Wadnola (@chef_wad) Executive Sous Chef at JW Marriott Marquis Miami (@jwmarriottmarquismiami) “I always try to be better than the day before. A better cook, a better co worker, a better mentor. I embrace my profession by cooking with passion and love, always trying to make things better. We strive for perfection but are never perfect.”
  • Connect with Chris Wadnola (@chef_wad) Executive Sous Chef at JW Marriott Marquis Miami (@jwmarriottmarquismiami) “I always try to be better than the day before. A better cook, a better co worker, a better mentor. I embrace my profession by cooking with passion and love, always trying to make things better. We strive for perfection but are never perfect.”
  • 568 3 7 hours ago
  • Amazing Roll With Shrimps & Onion Tempura And Avocado Sake On Top🐲🎌
  • Amazing Roll With Shrimps & Onion Tempura And Avocado Sake On Top🐲🎌
  • 2,209 14 16 hours ago
  • People’s choice 🍣
  • People’s choice 🍣
  • 749 8 16 hours ago

Latest Instagram Posts

  • @HaomaBKK rides on the winds of change—forget ‘farm-to-table’, Chef Deepanker Khosla builds a dining room right smack in the centre of Sukhumvit, which coincidentally forms the horticulture backbone for his menu provision. Strawberries blossom overhead, sections of grass fill the space as table dividers reinforce the restaurant’s devotion to the subtleties of sustainability in the restaurant business.

Here is the engrossing picturesque rectangles of oyster and corn tartar on sun-dried maize crisps. Capped with a fastidious mapping of 40 organic corn kernels frozen in time with yellow dhal gelatinised water, you might want to take a quick second to admire its finesse before you slip them into your mouth. /// Full review up on the link in bio.

#sgfoodies #50besttastehunter #bangkokEats #sihanthewanderer #corn #vscofood #hungrygowhere #sipandgulp #buzzfeedfood #chefsofinstagram #chefstalk #food52 #foodstagram #instafood #eyecandySorted
  • @HaomaBKK rides on the winds of change—forget ‘farm-to-table’, Chef Deepanker Khosla builds a dining room right smack in the centre of Sukhumvit, which coincidentally forms the horticulture backbone for his menu provision. Strawberries blossom overhead, sections of grass fill the space as table dividers reinforce the restaurant’s devotion to the subtleties of sustainability in the restaurant business.

    Here is the engrossing picturesque rectangles of oyster and corn tartar on sun-dried maize crisps. Capped with a fastidious mapping of 40 organic corn kernels frozen in time with yellow dhal gelatinised water, you might want to take a quick second to admire its finesse before you slip them into your mouth. /// Full review up on the link in bio.

    #sgfoodies #50besttastehunter #bangkokEats #sihanthewanderer #corn #vscofood #hungrygowhere #sipandgulp #buzzfeedfood #chefsofinstagram #chefstalk #food52 #foodstagram #instafood #eyecandySorted
  • 0 0 4 hours ago
  • קניידלך ירוקים, אטריות ביצים, מרק ירקות 🤓 חג שמח.
  • קניידלך ירוקים, אטריות ביצים, מרק ירקות 🤓 חג שמח.
  • 7 1 4 hours ago
  • Grilled night (Guatemala green pepper, king oysters 🍄& 🍅)
  • Grilled night (Guatemala green pepper, king oysters 🍄& 🍅)
  • 6 1 4 hours ago
  • Cotton Candy 🍭🍭🍭
  • Cotton Candy 🍭🍭🍭
  • 7 2 4 hours ago
  • This month, we’ve been highlighting the @ucicontinuingeducation  Culinary Arts Program for their dedication to educating future, professional cooks on the culinary foundations needed to succeed in the food and beverage industry. Leveraging both online and hands-on culinary training, this program delivers a far more flexible and affordable format than traditional cooking schools. By learning basic cooking theory and techniques with an online curriculum on their own time, students can then put their skills into practice in each scheduled live class meeting, which takes place in our spacious, fully equipped kitchens! 🙌🏼 📸 @carlosphotos_ 👨‍🍳👩‍🍳 #EastEndKitchens #DTSA #SantaAna
  • This month, we’ve been highlighting the @ucicontinuingeducation Culinary Arts Program for their dedication to educating future, professional cooks on the culinary foundations needed to succeed in the food and beverage industry. Leveraging both online and hands-on culinary training, this program delivers a far more flexible and affordable format than traditional cooking schools. By learning basic cooking theory and techniques with an online curriculum on their own time, students can then put their skills into practice in each scheduled live class meeting, which takes place in our spacious, fully equipped kitchens! 🙌🏼 📸 @carlosphotos_ 👨‍🍳👩‍🍳 #EastEndKitchens #DTSA #SantaAna
  • 10 1 4 hours ago
  • Friday’s lunch made perfect with Chef Tryson’s creation featuring Fresh Poached Maine Lobster served with Charcoal Bun and Homemade Potato Chips. #AntidoteBar
  • Friday’s lunch made perfect with Chef Tryson’s creation featuring Fresh Poached Maine Lobster served with Charcoal Bun and Homemade Potato Chips. #AntidoteBar
  • 9 1 4 hours ago
  • Sim... da #samambaia e se come! Acredita? E é chik e caro!!! 🤔🤯 🌱
  • Sim... da #samambaia e se come! Acredita? E é chik e caro!!! 🤔🤯 🌱
  • 12 2 4 hours ago
  • Diferente né! Todo dia uma novidade!!!
  • Diferente né! Todo dia uma novidade!!!
  • 13 1 4 hours ago
  • Alho poró vermelho? Será? Você conhece isso?
  • Alho poró vermelho? Será? Você conhece isso?
  • 17 1 4 hours ago
  • Se alguém disser que você não é profissional, não se abale, lembre-se que um amador fez a arca de Noé 🛶 e um super profissional o Titanic 🚢
  • Se alguém disser que você não é profissional, não se abale, lembre-se que um amador fez a arca de Noé 🛶 e um super profissional o Titanic 🚢
  • 13 1 4 hours ago
  • “You think there is enough salt?” Me: nah maybe just one more sprinkle. Making some duck breast prosciutto that’s curing now. Can’t wait for this one.
  • “You think there is enough salt?” Me: nah maybe just one more sprinkle. Making some duck breast prosciutto that’s curing now. Can’t wait for this one.
  • 210 4 4 hours ago
  • This is a very Traditional Indian Egg Apom means Pancake, full of eggy flavour, soft and great for all time...... Yummy😋😋😋
  • This is a very Traditional Indian Egg Apom means Pancake, full of eggy flavour, soft and great for all time...... Yummy😋😋😋
  • 6 1 5 hours ago
  • Swordfish steak w/roasted potatoes on a bed of asparagus.
  • Swordfish steak w/roasted potatoes on a bed of asparagus.
  • 14 1 5 hours ago
  • Stuffed prawns w/crab and roasted artichokes.
  • Stuffed prawns w/crab and roasted artichokes.
  • 11 1 5 hours ago
  • Yes! A customised gudetama cake! 
All of the gudetamas were made out of meringues 🍳😉
How do you make a meringue? It’s easy! Just go with a ratio of 2:1 (sugar to egg whites)! Whisk it by adding in the sugar slowly, until all the sugar is dissolved. Pipe the shape you want and bake it at 100 degree for 2 hrs. AND tadaa the meringue is out!! 😍
  • Yes! A customised gudetama cake!
    All of the gudetamas were made out of meringues 🍳😉
    How do you make a meringue? It’s easy! Just go with a ratio of 2:1 (sugar to egg whites)! Whisk it by adding in the sugar slowly, until all the sugar is dissolved. Pipe the shape you want and bake it at 100 degree for 2 hrs. AND tadaa the meringue is out!! 😍
  • 18 8 5 hours ago
  • 4 1 6 hours ago