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The Best New Restaurants in America, 2014 according to Esquire. #1 - Cecil, Harlem 210 w. 118th st.

The Best New Restaurants in America, 2014 according to Esquire. #1 - Cecil, Harlem 210 w. 118th st.

chefs at work cl-lifestyle-inspiration

chefs at work cl-lifestyle-inspiration

湯豆腐 yudoufu , boiled tofu, Okutan Kiyomizu Kyoto

湯豆腐 yudoufu , boiled tofu, Okutan Kiyomizu Kyoto

Japanese Chef Sawada brings Michelin-starred chops to Kioku Japanese restaurant in Seoul, with a sushi bar, happening dining room and private dining.

Japanese Chef Sawada brings Michelin-starred chops to Kioku Japanese restaurant in Seoul, with a sushi bar, happening dining room and private dining.

Maison Brasserie

Maison Brasserie

Chef at work.  Food photography by weshootfood.net

Chef at work. Food photography by weshootfood.net

Swinggggg!  One of the things that I miss most about childhood.

Swinggggg! One of the things that I miss most about childhood.

Estrobar Restaurant in Rome - Our chef at work

Estrobar Restaurant in Rome - Our chef at work

Best Sunday brunch I have ever been to. That is saying lots given that I am from Chicago.

Best Sunday brunch I have ever been to. That is saying lots given that I am from Chicago.

Some people wake up in a cold sweat in the middle of the night and know that they need to make a change; others wait for an intervention to hear what they already suspected was true. I knew it was time for my career overhaul when the quantity of Advil I had to take surpassed the number of hours in my shift. I lasted almost a decade as a restaurant line cook—in both fine dining venues and more rustic regional Italian spots—before becoming a private chef. But it wasn't just the creaky knees…

So You Wanna Be a Private Chef?

Some people wake up in a cold sweat in the middle of the night and know that they need to make a change; others wait for an intervention to hear what they already suspected was true. I knew it was time for my career overhaul when the quantity of Advil I had to take surpassed the number of hours in my shift. I lasted almost a decade as a restaurant line cook—in both fine dining venues and more rustic regional Italian spots—before becoming a private chef. But it wasn't just the creaky knees…

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