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Explora Chef Scott, L'wren Scott e outros!

Hustlers love Mondays! We dropped a Q&A with chef Scott @poshnosher who is the head chef @eatnomiku. He is mad brilliant and an inspiring individual to be around. It's a must read check it out! #EEEEEats #eater #truecooks #nomiku #sousvide by lundyway

Hustlers love Mondays! We dropped a Q&A with chef Scott @poshnosher who is the head chef @eatnomiku. He is mad brilliant and an inspiring individual to be around. It's a must read check it out! #EEEEEats #eater #truecooks #nomiku #sousvide by lundyway

The Art of Lampreia

The Art of Lampreia

Tomato Mozza and Again by chef Paul Pairet of Ultraviolet. © Scott Wright/Limelight Studio - See more at: http://theartofplating.com/editorial/paul-pairet-on-influencing-entertaining-and-challenging/#sthash.AF3iop4t.dpuf

Tomato Mozza and Again by chef Paul Pairet of Ultraviolet. © Scott Wright/Limelight Studio - See more at: http://theartofplating.com/editorial/paul-pairet-on-influencing-entertaining-and-challenging/#sthash.AF3iop4t.dpuf

Fluke Véronique by Scott Muns of Pineapple & Pearls. Photo courtesy of Washingtonian.

Fluke Véronique by Scott Muns of Pineapple & Pearls. Photo courtesy of Washingtonian.

Crunchy Fierce Salad by chef Paul Pairet of Ultraviolet. © Scott Wright/Limelight Studio - See more at: http://theartofplating.com/editorial/paul-pairet-on-influencing-entertaining-and-challenging/#sthash.AF3iop4t.dpuf

Crunchy Fierce Salad by chef Paul Pairet of Ultraviolet. © Scott Wright/Limelight Studio - See more at: http://theartofplating.com/editorial/paul-pairet-on-influencing-entertaining-and-challenging/#sthash.AF3iop4t.dpuf

Chef Scott Jones leads the team at Menton, a French-Italian inspired restaurant, where he is spearheading changes in the menu and bringing a beautiful dinner to visitors’ tables seven nights a week. With a menu changing every quarter, here is chef Jones’ recipe for one of the dishes currently featured this season: Potato, Sturgeon, Golden Caviar, Dulse. - See more at: http://theartofplating.com/news/recipe-potato-sturgeon-golden-caviar-dulse/#sthash.qZeVNc1I.dpuf

Chef Scott Jones leads the team at Menton, a French-Italian inspired restaurant, where he is spearheading changes in the menu and bringing a beautiful dinner to visitors’ tables seven nights a week. With a menu changing every quarter, here is chef Jones’ recipe for one of the dishes currently featured this season: Potato, Sturgeon, Golden Caviar, Dulse. - See more at: http://theartofplating.com/news/recipe-potato-sturgeon-golden-caviar-dulse/#sthash.qZeVNc1I.dpuf

Scott Gerken, Allium (Four Seasons Chicago): S'more w/milk chocolate mousse, toasted marshmallow, sugared graham cookie

Scott Gerken, Allium (Four Seasons Chicago): S'more w/milk chocolate mousse, toasted marshmallow, sugared graham cookie

Bergamote .. juste pour le plaisir des yeux & surement des papilles

Bergamote .. juste pour le plaisir des yeux & surement des papilles

Ile Flottante: Steamed Meringue, Creme Anglaise, Almond Croustillant, and Fleur de Sel Caramel. Our Bouchon Beverly Hills team prepared this for an event. - Photo by Antoinette Bruno, StarChefs.com

Ile Flottante: Steamed Meringue, Creme Anglaise, Almond Croustillant, and Fleur de Sel Caramel. Our Bouchon Beverly Hills team prepared this for an event. - Photo by Antoinette Bruno, StarChefs.com

Molasses Parfait, Pumpkin Cinnamon Ganache, Whole Milk Ice Cream, and Spiced Tuile

Molasses Parfait, Pumpkin Cinnamon Ganache, Whole Milk Ice Cream, and Spiced Tuile