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Latest #chefsofinstagram Posts

  • boat show canapés
ricotta & bagel crisp w/ honey, blackberry & thyme
  • boat show canapés
    ricotta & bagel crisp w/ honey, blackberry & thyme
  •  2  1  4 minutes ago
  • Wild surf clams | green shell mussels | gurnard | veloute sauce | fresh basil.
  • Wild surf clams | green shell mussels | gurnard | veloute sauce | fresh basil.
  •  13  1  7 minutes ago
  • Fantastic collaboration dinner @sebastian.beach.grill with @la.bimba and @chefleighrobbins - great evening full of great food, good wine and fabulous wine. Local seafood and produce treated with respect by both chefs. Great night!
  • Fantastic collaboration dinner @sebastian.beach.grill with @la.bimba and @chefleighrobbins - great evening full of great food, good wine and fabulous wine. Local seafood and produce treated with respect by both chefs. Great night!
  •  5  2  8 minutes ago
  • This is take 1 of a naturally leavened sourdough almond croissant. I mean it’s the first try and I’m pleased. This will get better and better, as we go. It’s stuffed with a almond paste inside and on top, maple glaze, almond flakes and powdered sugar. I’m also happy cause tomorrow is my birthday! 😁🥳
  • This is take 1 of a naturally leavened sourdough almond croissant. I mean it’s the first try and I’m pleased. This will get better and better, as we go. It’s stuffed with a almond paste inside and on top, maple glaze, almond flakes and powdered sugar. I’m also happy cause tomorrow is my birthday! 😁🥳
  •  30  5  11 minutes ago
  • Another day in the books..
  • Another day in the books..
  •  5  1  13 minutes ago
  • 😍🙌 #repost @soulbarandbistro Mozzarella fior di latte, truffle, leek, sourdough croutons, freshly shaved truffle - cannot get enough!
  • 😍🙌 #repost @soulbarandbistro Mozzarella fior di latte, truffle, leek, sourdough croutons, freshly shaved truffle - cannot get enough!
  •  14  2  19 minutes ago
  • Wow I don't even remember I baked a low carb lemon #pie,
but now I remembered why,
remember it didn't taste very nice 😂
Didn't mixed the xylitol well enough.

#desserts
  • Wow I don't even remember I baked a low carb lemon #pie,
    but now I remembered why,
    remember it didn't taste very nice 😂
    Didn't mixed the xylitol well enough.

    #desserts
  •  11  1  25 minutes ago
  •  16  1  30 minutes ago
  • Our new menu features some truly authentic Spanish dishes. Of course, our Paella is made fresh to order in marisco, carne, mixta and vegetariana flavours or eat your way through out delicious charcuteria mix! Plus, a whole bunch of tapas that are perfect for sharing. To book, call (03) 9640 0395 or email contact@portellorosso.com
  • Our new menu features some truly authentic Spanish dishes. Of course, our Paella is made fresh to order in marisco, carne, mixta and vegetariana flavours or eat your way through out delicious charcuteria mix! Plus, a whole bunch of tapas that are perfect for sharing. To book, call (03) 9640 0395 or email contact@portellorosso.com
  •  8  2  30 minutes ago

Top #chefsofinstagram Posts

  • This week's weather in NYC has been a draggg. Currently wishing I was back in the sunshine of the West Coast 😎 #LA
  • This week's weather in NYC has been a draggg. Currently wishing I was back in the sunshine of the West Coast 😎 #LA
  •  790  35  3 hours ago
  • THE MOST WONDERFUL TIME OF THE YEAR 🎶 🌽 From Chef @ryandenicola - “Our creamed corn is made with just salt, pepper, butter, and olive oil. We grate fresh corn on an instrument called a corn creamer, which grated the kernels and shucks them at the same time, releasing the natural starches in the corn. The starch mixes with the juices from the corn to make the corn look creamy, which is why it’s called creamed corn. We cook the corn until it reduces and the starches thicken, resulting in a concentrated corn porridge. We melt in some butter in the end, season with salt and pepper, and finish with a glut of high quality olive oil.” #mozzaplex #seasonal #eeeeeats
  • THE MOST WONDERFUL TIME OF THE YEAR 🎶 🌽 From Chef @ryandenicola - “Our creamed corn is made with just salt, pepper, butter, and olive oil. We grate fresh corn on an instrument called a corn creamer, which grated the kernels and shucks them at the same time, releasing the natural starches in the corn. The starch mixes with the juices from the corn to make the corn look creamy, which is why it’s called creamed corn. We cook the corn until it reduces and the starches thicken, resulting in a concentrated corn porridge. We melt in some butter in the end, season with salt and pepper, and finish with a glut of high quality olive oil.” #mozzaplex #seasonal #eeeeeats
  •  414  15  2 hours ago
  • Sleek. Modular. Powerful. Ready to work. #HestanKitchen
  • Sleek. Modular. Powerful. Ready to work. #HestanKitchen
  •  145  14  2 hours ago