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@the.chef.platform

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👨‍🍳 The Chef Platform
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#chef #cheflife #food #foodlover #foodgasm by @the.chef.platform

60

5

a month ago

🌿🌿🌿🌿

THANK YOU TO OUR SENIOR CHEFS

From the bottom of our hearts,
thank you for collaborating with us.

Your experience, knowledge, and support mean so much. Through your guidance, new chefs get to learn, grow and see the real side of the culinary world.

Your time, your knowledge,
your collaboration…
truly means a lot!

Great chefs build stronger chefs.

THE CHEF PLATFORM

REAL CHEFS • REAL CONNECTIONS • BIGGER TOGETHER by @the.chef.platform

41

4

a month ago

Life begins at the roots... eaten with a spoon🥄🍫🌱🌟

Every detail is crafted with passion... From the crunch of Crumble to the smooth texture of cream. 🍃✨"
Write "chocolate" in the comment to know how to prepare🌟😉
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#chefsofinstagram #ChefLife #chef #chocolatelover taken in El Shikh Zaid, 6 October City by @the.chef.platform

12

5

4 hours ago

Classic Country Terrine 🤓 #chef #food #foodie #foodlover #foodinstagram @the.chef.platform @professionalchefs_ @chef_platformu taken in Hilton Abu Dhabi Yas Island by @the.chef.platform

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3

5 hours ago

🎃 Pumpkin Cheesecake × Coffee Cinnamon Gelato

A refined autumn-inspired dessert where velvety pumpkin cheesecake meets the bold warmth of coffee and cinnamon gelato. Finished with golden crumble and delicate garnishes, each element brings together creamy, spiced, nutty and aromatic notes for a beautifully balanced finish.

A little pumpkin. A touch of spice. A whole lot of indulgence. ✨

#PumpkinCheesecake #CoffeeGelato #CinnamonGelato #DessertPlating #FineDiningDessert ModernDessert PastryChef GourmetDessert FoodStyling DessertArt Cheesecake ChefCreation taken in Dune Eco Village & Spa at Dunewellnessgroup.com by @the.chef.platform

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3

7 hours ago

🍤 Prawn Maki Roll

A delicate Prawn Maki Roll featuring succulent prawns, seasoned sushi rice, crisp vegetables and nori, finished with a golden tempura crunch. Balanced with subtle sweetness, freshness and texture in every bite, served with classic soy, wasabi and pickled ginger.

Simple ingredients. Refined technique. Japanese-inspired perfection.

#PrawnMaki #PrawnSushi #MakiRoll #SushiArt #JapaneseCuisine SushiLovers FoodStyling ChefLife FineDining GarnishStudio taken in Dune Eco Village & Spa at Dunewellnessgroup.com by @the.chef.platform

21

1

8 hours ago

part 2 the art of plate painting 🎨🖍️🖌️
#plating#chefsofinstagram#paint#plate#chefslife by @the.chef.platform

4k

15

9 hours ago

Thinly sliced tuna on crispy spring roll pastry - teriyaki - wasabi mayonnaise - crème fraîche #deneikenboom #chefsgreatestfood #chefstalk #culinaireinspiratie ##chefsgreatestplates by @the.chef.platform

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1

12 hours ago

Take a break from traditional soup with this smooth and fragrant parsnip velouté. Its creamy texture and slightly sweet taste make it a comforting starter, perfect for autumn and winter. Garnish with parsnip ribbon and savory tuiles, this soup will delight those who appreciate delicate and unique flavors.

Slide the picture to get the full recipe.

#foodstagram #food #instagood #foodie #soup

Ingredients 📥
•600g parsnips, (save 1-2 for garnish)
•1 medium potato, peeled
•3 shallots, peeled, chopped
•20ml liquid cream
•1 onion, peeled, chopped
•1 bay leaf
•salt and pepper to taste
•1 vegetable stock cube
•1 tbsp olive oil

Steps:
1. Wash the parsnips and trim the ends. Cut them into chunks. Peel the onion and quarter it. Peel potato, cut into chuncks as well.

2. Place the parsnips, onion, potato and bay leaf in a saucepan, cover with water, add the stock cube, and bring to a boil. Simmer, covered, for 30 minutes.

3. Heat the oil in a pan and gently cook the shallots over low heat until slightly caramelized. Add in to cooked parsnip, potato and onion. Discard the bayleaf and cook all together for 1 minutes.
Blend the soup, adding the cream. Adjust the seasoning.

4. For garnish, slice the parsnips into ribbon, trimmed and blanched. Then sous-vide with pinch of salt, olive oil. Blow torched the edge of the ribbon, place into a shallow plate, forming like river then pour the soup in.

☀️Save, repost and share
☀️Follow for new update taken in France by @the.chef.platform

172

76

12 hours ago

ベリーとバジルのソルベ
ヒネモスのジュレ
ベリーの甘酸っぱさとバジルの清涼感を楽しむ🌿

ソルベ材料は
・ベリーピュレ
・水
・グラニュー糖
・キルシュ
・レモン汁
・バジル
でできます。

フォローと「ベリー」とコメントしてくれた方に、レシピをDMで送ります👩‍🍳

Berry and basil sorbet with sake jelly

Enjoy the sweet and sour taste of berries and the refreshing feeling of basil🌿

The sorbet material is
-Berry puree
-Water
-Granulated sugar
-Kirsh
-Lemon juice
-Basil

You can do it.

I will send the recipe by DM to those who follow me and commented "berry"👩‍🍳

@kanai_omurokogen
@kanai_odawara
@gronda

Thank you
@hinemos_tokyo

#Gronda #ChefRecipe #JapaneseCuisine #FineDining#artofplating taken in ステーキハウス金井 by @the.chef.platform

45

4

14 hours ago

How two chefs briefing FOH before service.

IDAM x ALBA Collaboration - Doha

If FOH can’t tell the story, guest can’t taste it.

This is 15 min to doors. 12 staff listening.

How do you brief your team?

📍 IDAM by Alain Ducasse

#idamdoha #alba #fohbriefing #finedining #service late post by @the.chef.platform

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0

16 hours ago

#lusso#sorgun# by @the.chef.platform

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18 hours ago