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UMAMI-Tokyo

UMAMI-Tokyo

I have just launched my venture UMAMI-Tokyo; bridging gourmet pursuits in the heart of not only Tokyo but Kyoto as well. You can check it out here: http://umami-tokyo.squarespace.com This is a taste of our service: You need a reservation for your trip to Tokyo at the trendiest restaurant in the city? Rather than accepting one […]

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UMAMI-Tokyo, the optimum dining experience

UMAMI-Tokyo, the optimum dining experience

Allow me to introduce myself, my name is Carla Ceravolo, an Australian, more specifically a Melburnian, residing in Tokyo, Japan for twenty years. I have just launched my venture UMAMI-Tokyo; bridging gourmet pursuits in the heart of not only Tokyo but Kyoto as well. You can check it out here: http://umami-tokyo.squarespace.com This is a taste […]

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Vegetable carving by Hung Xuan

Vegetable carving by Hung Xuan

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Training

Show this to your front off house !!!

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pumpkins

pumpkins

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Japanese tekkas

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Veg carving by Hung Xuan

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Baby toffee Apples and so much more!

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filleting eels like a boss

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Babucho bread selection

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How to Kill and Break Down a Lobster

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making Persian lamb kebabs

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Mitsis hotel, Crete, Greece.

Mitsis hotel, Crete, Greece.

  Georgos Sklarisis, Ex Head chef, Konstantinos Xristopoulo At the Mitsis Hotel showcasing some of his work with his amazing staff. If you think you can do better feel free to add your own pics.     

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Stuffed piglet

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Different cuts a chef should know

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Stuffed flank steak sandwich bread free

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Fresh bread basket

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Best fruit tart Eva

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Blue Elephant, Thai Restaurant at Taste of London  

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Handmade Instant Fried Ice Cream Rolls / Cookies, Brownie & Vanilla

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The best Croque Monsieur

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Reporter Gourmet, Bocuse d’Or

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Hot liquid chocolate semi-spheres

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Molecular Mixology – Tequila Shot

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Molecular Mixology – Deep Frozen Sangria

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Molecular Gastronomy – Drinkable Yogurt Ravioles

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Molecular Gastronomy – Molecu-light Dressing

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Molecular Gastronomy – Parmesan Spaghetti

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Molecular Gastronomy – Surprise bubbles

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3 Michelin star Gilles Goujon prepares ravioli

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3 Michelin star Thomas Bühner prepares a dish

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3 Michelin star Guy Savoy presents his cuisine

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3 Michelin Gilles Goujon prepares a dish with foie gras

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3 Michelin star Jonnie Boer prepares a dish

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3 Michelin star Klaus Erfort makes his signature dish

3 Michelin star Klaus Erfort makes his signature dish

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Modernist Cuisine – Striped Mushroom Omelet

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Hot liquid chocolate semi-spheres

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artFido fetching art

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Molecular Gastronomy: Ultra-thin Shrimp Tortilla

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The Best of Molecular Gastronomy

The Best of Molecular Gastronomy

at MolecularRecipes.com

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Molecular Gastronomy: Fruit Spaghetti

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Blown Sugar / Isomalt Sphere Filled with Smoke

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Molecular Gastronomy – Coco-almond Fondant

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Molecular Gastronomy: Reverse Spherification to Make Spheres with Liquid Inside

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Molecular gastronomy: Powdered Ice Cream inside Candy Strawberry

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cucumber garinshes

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carrot garnish

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carrot garnishes

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carrot flowers

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watermelon carving, Jrock Radio

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love heart cookies, Eugenies kitchen

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chocolate shavings, Il Cucchiaio d’Argento

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instant ice cream

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shaping dimsum, Kerja Dari Rumah

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watermelon carving, flower

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cucumber garnish

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wrapping samosas

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Deep fried potato flower

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Amazing! Turning a Cucumber Into a Live Snake

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learn how to make macaroons

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nutella pancake

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flowering dessert

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This is how to cut carrots!

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Cooking Class Heroes 2 The Beatles

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Peppa pig pancake

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Decoration process 3D Tiger cake – Butter cream animal from scratch

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top 10 des gateau artistique

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100 Cool Ideas! ..Cakes Edition!

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time lapse of the scariest halloween pumpkin Jon Neill

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BBQ wings

BBQ wings

INGREDIENTS 2 pounds chicken wings ⅓ cup honey 3 Tablespoons mustard ¼ cup maple syrup 1 cup barbecue sauce ¼ teaspoon cayenne pepper ½ teaspoon garlic powder INSTRUCTIONS Preheat oven to 425 degrees F. Line cookie sheet with foil and place chicken wings on foil. Salt and pepper and bake at 425 degrees F for […]

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Tasting Table

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Oops

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fish filleting. Return to editing Kevin Pêcherie Azuréenne

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folding dumplings, maomaomom kitchen Bao Zi

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Hand-Pulled Chinese Noodles | The New York Times

Hand-Pulled Chinese Noodles | The New York Times

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