As I move on towards new endeavors, I want to say thanks to each and everyone who played part in my journey here; I will always cherish these memorable experience, thanks 1hotel for having me / tonight’s plating was a success #whatsnext#wherenext#banquet#plating
How amazing is this ice plate, carved by Chef Steve, for the dessert course of the #RGCChairmansGala ? ❄️🔹 Dessert for the evening is a raspberry and lemon verbena sorbet with freeze dried berries and Dominican chocolate bark.
@standbysteby @me_as_maria Desserts it tastes sweet like a mother's sincerity, Desserts it all over the place, Desserts it in the hearts of all lovers of desserrs, desserts are uniquely shaped, Desserts always make people do not want to go far, desserts are all colors, desserts it is garnished with fruit cherries, desserts are in garnished with any interesting looks, the flavors of desserts make someone a hobby of cooking anything in the kitchen, desserts accompany someone until whenever and deaserts make someone smarter think of creating a newer food in the food world 😭😭😭😉 Chef sama kakak Maria semakin pintar dalam dunia dapur. Saya mengucapkan banyak terimaakasih kalian memberikan motivasi banyk. Karena semua orang pasti ke dapur untuk masa depan yang lebih kreatif dan pasti membuka bisnis sendiri sesuai kemampuan yang di miliki 😃🙏 #Repost standbysteby Manis kyk kamu 😘👉🏼#dessert#plating#class#chefsteby#tropicalfunday#mamasdayout#chocolate#molten#lava#cake
In collaboration with Angra Wine & Spirit, CÉ LA VI Restaurant presents a lively lunch affair celebrating good food, wine and music. Enjoy delectable creations by Executive Chef Joseph Sergentakis such as the Hokkaido Scallop with Oyster Ceviche, Cast iron roasted ranger’s valley ‘black market’ ribeye and a free flow of Angra's premium red & white wines along with Aperol Spritz. #CLVsg
Beats and Bites exclusive menu with free-flow Angra premium wines and Aperol spritz are available at 98++
Make your dining reservations now at email@example.com or call at +65 6508 2188