More ideas from Kučín
It’s hard to believe we are already into February and...

It’s hard to believe we are already into February and...

Caviar and avocado purée round off an elegant citrus-cured salmon recipe from Luke Tipping.

Adam Bennett shares a sumptuous citrus-cured salmon recipe, which makes a perfect starter to a dinner party

https://flic.kr/p/jBLLPd | Bocuse d'Or 2013 | Meat plate - ESTONIA © Photos Le Fotographe

https://flic.kr/p/jBLLPd | Bocuse d'Or 2013 | Meat plate - ESTONIA © Photos Le Fotographe

Fredrik-berselius-Aska-photo-Signe-Birck-5 #plating #presentation

FREDRIK BERSELIUS (Chef): I wanted to study architecture and design, but the creative possibilities of working with food grew on me very quickly.