This document is a food portfolio of Chef Christopher Day that contains photographs of dishes he has prepared as well as events he participated in. It includes pictures from a cooking competition, demonstrations he gave, and many creative dishes featuring ingredients like pork tenderloin, shellfish, squab, quail and soups. The photographs showcase the chef's culinary skills and variety of international inspired dishes.
Over 125 Recipes @ https://pbonlife.com/category/recipes/
VIEW THIS DECK TO SEE CINCO DE MAYO RECIPES FOR:
Spicy Shrimp Cocktail Shooters
Classic Burrito Bowl
Chicken Tortilla Soup Recipe
Beef Taco Salad Bowl
Shrimp Taco Recipe
Best Enchilada Recipe
Huevos Rancheros Recipe
FOR MORE RECIPES VISIT pbonlife.com/category/recipes/
SEE THE BEST BEACH RESORTS IN CABO SAN LUCAS @
pbonlife.com/travel/best-beach-resorts-in-cabo-san-lucas/
Over 125 Recipes @ https://pbonlife.com/category/recipes/
VIEW THIS DECK TO SEE CINCO DE MAYO RECIPES FOR:
Spicy Shrimp Cocktail Shooters
Classic Burrito Bowl
Chicken Tortilla Soup Recipe
Beef Taco Salad Bowl
Shrimp Taco Recipe
Best Enchilada Recipe
Huevos Rancheros Recipe
FOR MORE RECIPES VISIT pbonlife.com/category/recipes/
SEE THE BEST BEACH RESORTS IN CABO SAN LUCAS @
pbonlife.com/travel/best-beach-resorts-in-cabo-san-lucas/
Come and visit for a delicious bite in the De Blauwe Hollander restaurant. We serve the traditional dutch cuisine which combines several fresh ingredients.
A portfolio of my work as a Freshman student at Johnson and Wales University in Providence, Rhode Island. A collection of cakes, breads, chocolates, and classic pastries are showcased
Come and visit for a delicious bite in the De Blauwe Hollander restaurant. We serve the traditional dutch cuisine which combines several fresh ingredients.
A portfolio of my work as a Freshman student at Johnson and Wales University in Providence, Rhode Island. A collection of cakes, breads, chocolates, and classic pastries are showcased
Here is a short sample of my culinary work / culinary craft developed together with the team I was leading at Sirocco Restaurant - The Dome at lebua Bangkok (more pictures upon formal request).
I am a culinary professional which have over 10 years of experience with hotels, catering and restaurant environment background at international levels.
I am experienced in dealing with people from different cultures and backgrounds and have been described as creative, energetic, enthusiastic, motivated and detail oriented. I have very good communication, negotiation, time management, interpersonal and verbal skills. I deliver effectively, in a time manner, within allocated budget and with desired results.
I am innovative, dynamic, results oriented professional able to work under tight deadlines, within a team and independently. I have excellent ability to multi-task, manage competing priorities and conflicting agendas in addition to having good problem solving skills and proved ability to work well under pressure.
Our Expressive Food Menu from Lyn's Catering.
Local suppliers all over Devon give us ongoing inspiration into flavour and sustainability that we include in every corner of our menu
Acclaimed as one of the most prestigious country clubs in the Twin Cities, Golden Valley Golf and Country Club features a world-class golf course, tennis and pool facilities, premier social amenities, and is an award-winning venue for wedding ceremonies, receptions, social events and business meetings.
1. Food Portfolio A collection of photographs by and of Chef Christopher Day and his food.
2. San Pellegrino “Almost Famous Chef” Competition at the Institute of Culinary Education, NYC
3. San Pellegrino “Almost Famous Chef” Competition Northeast Regional Competitors and Chef Advisors
4. Pan Seared Sous Vide Pork Tenderloinwith Blueberry Black Pepper Port Syrup, French Black Lentil Pilaf with Bacon Lardons, Wilted Brussel Sprouts, Pan Jus Lie, and Crostini
5. Prior to giving a Sous Vide Demonstration at Lincoln Culinary Institute, Hartford, Connecticut
8. Shellfish Consommé with Quenelle of Shrimp and Lobster Mousseline, Lemon Zest, Chives, and Lobster Claw
9. Seared Tuna Salad with Haricot Verts, Olives, Tomato, Egg, Endive, Field Greens, Champagne Thyme Vinaigrette
10. Airline Breast of Squab with Black Truffle and Thigh Forcemeat, Cauliflower Puree, Roasted Fingerlings, Asparagus Spears, Red Wine Demi Glace, and Beet Gelee
11. Grilled Quail with Red Quinoa, Sautéed Vegetables, and Balsamic Honey Reduction