As the Hospitality industry continues to reopen its doors to the public we have enjoyed seeing the spark back into Chefs & Bakers as they share food they've been concocting in the kitchen.
Until the industry is fully re-open we want to continue encouraging all Chefs and friends to tag & share the food they had been cooking, practicing and any menu developments they have produced at home or at work!
Here at Continental Chef Supplies, we want to show our support to the hospitality industry by bringing back the Chef Social Showcase to highlight the passion of all Chefs & Bakers behind closed doors.
Roasted vanilla & apricot cream chocolate mouse with steeped figs plated by Chef Thomas Leatherbarrow on RAK Porcelain tableware.
Slow Cooked Chocolate Fondant, Cardamom, Cocoa Nib, Lime & Creme Fraiche Sorbet by Chef Matt Budden
Parkin sponge with parsnip icecream walnut foam, gingerbread tuile, apple tuile and parsnip skin brush with treacle put together by Pastry Chef Jordan Hay
Vol-au-vent Blancs de Volaille et Champignons concocted by Chef Simon Baker. Poached chicken, Mushrooms and Pickled Ox Tongue. Sauce Allemande. Puff Pastry.
A dish developed by Chef Elliot Hill - Venison Tartare, Granny Smith and Mustard Ice Cream
Spiced rhubarb, apple and ginger crumble by Chef Nico Fitzgerald - check out his latest post for the recipe of this beauty of a dessert.
From Sydney, the Pastry Chef Michael Llamanzares- Aspiras brings us crepes fettuccine with peach, mango and basil in Roca bowl by Pordamsa.
Ham hock, Black pudding, Pickled mustard seeds, Compressed apple, Crispy pigs ear and Celery by Chef La�szlo� Nagy
Whether you are a keen home cook, baker, amateur or professional chef we encourage you to continue to tag & share your foodie creations with us.
Tag @chefsdotnet on Instagram and Twitter to be shared on our feed.
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