El arte de cocinar es lo mejor 😋

Lady Gaga's meat dress

Canapé de aceituna y pimiento, y otros…

TACOS VEGANOS

Una alternativa deliciosa y sencilla que hará tus comidas más especiales. ✨

WHY YOU SHOULD VISIT LA TAQUERIA DE BIRRA DON PEDRO?

If you are in the center of Madrid and you are looking for a restaurant where you can eat well and try something different in La Taqueria de Birra Don Pedro.

You will find a wide variety of tacos and dishes to enjoy alone or in company. We also offer a wide variety of cocktails based on tequilas and mezcals in the purest Mexican style.

In addition La Taqueria de Don Pedro serves at home and organizes events and celebrations for you to enjoy unique moments in a different and alternative space.

Come visit us and get to know us a little better!

GASTRONOMIE UND HOTELLERIE - PERSONAL EINFACH FINDEN

Wie finde ich #Gastronomie und #Hotellerie #Personal und Mitarbeiter?

Personal hier finden: https://studentknight.de/gastronomie-hotellerie-tourismus/

STUDENTKNIGHT bietet mit einem Direktkontakt im öffentlich zugänglichen #Kandidatenpool und mit #Stellenanzeigen in der #Jobbörse die Möglichkeit an Gastronomie-Personal und #Servicepersonal für #Restaurants, #Cafés und #Hotels effektiv und schnell zu suchen und zu finden.

KANDIDATENPOOL: Aktive #Arbeitssuchende stellen sich im Kandidatenpool in der Öffentlichkeit vor, die direkt von #Jobanbietern kontaktiert werden können. Arbeitssuchende können ihre Bewerbungen und Lebensläufe direkt über die Plattform für Gastronomie einreichen, und Arbeitgeber können Bewerbungen organisieren, überprüfen und beantworten. #Arbeitgeber können direkt neue #Mitarbeiter für Gastronomie, die gesucht werden, im öffentlichen Kandidatenpool kontaktieren.

JOBBÖRSE: Arbeitgeber wie #Unternehmen, #Ausbildungsbetriebe und #Personaldienstleister können #Stellenangebote für offene Positionen veröffentlichen. Dazu gehören Informationen über die Anforderungen, Aufgaben und den Standort der Stelle.

Personal hier finden: https://studentknight.de/gastronomie-hotellerie-tourismus/

#deutschland #gastrojobs #hoteljobs #gastronomieberatung #jobportal #Personalbeschaffung #personalberatung #Personalberater #restaurant #cafeteria #barista

In Krankheit und Gesundheit

Heute ist Dienstag. Seit einer Woche und zwei Tagen sitze ich krank zu hause. Drei Krankmeldungen sind in dieser Zeit bei meinem Arbeitgeber gelandet, da ich immer wieder gehofft hatte, dass es mir besser gehen wuerde. Die dritte reichte ich am Donnerstag ein. Die Reaktion war schwierig, wenngleich Ausbilder einen Pluspunkt bekommt, da er zumindest nicht gefragt hat, was ich denn haette. Denn reinrechtlich darf er das gar nicht.(!) Und man kennt es ja meist nicht anders. Ich zumindest nicht: Die meisten Arbeitgeber:innen fragen nach dem Grund der Krankmeldung, denn eventuell koennte man ja doch noch arbeiten, weil es gar nicht so schlimm sei und schließlich werde man ja gebraucht! Was machen Arbeitgeber:innen nur ohne uns ?! -offensichtlich untergehen. Naja ich war ja vorhin noch gar nicht richtig fertig. Ich bin im zweiten Jahr meiner Ausbildung zur Restaurantfachfrau. Erst Anfang April habe ich den Betrieb gewechselt. Mein Ausbilder fragte mich nach der dritten Krankmeldung, ob ich mich denn wirklich nicht in der Lage saehe, zu arbeiten.... eh.. nein? Wuerde ich mich sonst krank melden? Und dann schonwieder diese versteckte Unterstellung oder dieses Infragestellen dieser...Entscheidung? Da fehlt mir gerade das Wort aber Entscheidung ist definitiv das falsche. Denn wo entscheide ich mich denn dazu krank zu sein ? Wir sind nicht dafuer verantwortlich, wenn der Betrieb fuer nen paar Tage untergeht. Die zweite Krankmeldung ging letzten Dienstag ein und da kam das erste Mal der Gedanke auf: Scheiße, jetzt sind die unterbesetzt. Und ich kann doch nicht gleich am Anfang schon so 'lange' fehlen. Dann schreibt mir eine Arbeitskollegin/Freundin, fragt wo ich sei: 'Ja, eh ich bin krank', "Ja scheiße ich auch", 'Bist du arbeiten?', "Ja, weil du schon fehlst und wenn ich auch, dann wuerden schon zwei fehlen." ... noch mehr Druck. Ich weiß, dass die Kolleg:innen fragen und sagen 'Wenn ich krank bin, gehe ich auch arbeiten.' Ja.. und jetzt findet den Fehler..

(Ok, ich komm zur Arbeit und kotz den Gaesten auf den Teller - sorry.. konnt's mir nicht verkneifen)

COOKING AND GASTRONOMY COURSE

Join our Cooking and Gastronomy course and embark on a culinary journey like no other! Are you ready to unlock the secrets of the kitchen, elevate your culinary skills, and explore the fascinating world of gastronomy? This is your opportunity to immerse yourself in a hands-on learning experience that will revolutionize your approach to cooking. Whether you're a novice in the kitchen or a seasoned home cook, our course caters to all skill levels. Under the guidance of renowned chefs and culinary experts, you'll discover the art and science behind preparing exquisite dishes that tantalize the taste buds and delight the senses.

In this comprehensive course, you'll gain a deep understanding of ingredients, flavor profiles, culinary techniques, and the principles of gastronomy. From mastering classic recipes to experimenting with innovative cooking styles, you'll broaden your culinary repertoire and develop the confidence to create culinary masterpieces from scratch.

But this course is more than just recipes and techniques. It's a celebration of culture, tradition, and creativity. You'll explore the rich history and diverse cuisines from around the world, unlocking the stories behind each dish and gaining a global perspective on gastronomy. From French haute cuisine to Asian street food, you'll embark on a culinary adventure that transcends borders.

Join our Cooking and Gastronomy course and be part of a vibrant community of food enthusiasts. Collaborate with fellow learners, share your experiences, and exchange ideas. Discover new flavors, challenge your palate, and ignite your passion for cooking.

Don't let this opportunity pass you by. Seize the chance to transform your cooking skills and elevate your gastronomic journey. Enroll now in our Cooking and Gastronomy course and embark on a culinary adventure that will leave you inspired, informed, and ready to create culinary magic in your own kitchen.

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Algunos de los laburitos que hice en la cocina de sushi 🍣🍱🍣

Desserts in Thrissur 😋 . . Ever heard of @csons_thrissur , probably one of the first places in Thrissur who introduced sizzler brownies. currently they have an Multi cuisine restaurant focusing on Indo Chinese, American and Indian cuisine. I have made a review for them earlier for a chicken tikka biryani if you have not seen it do you check it out. Also do check our their homemade warm chocolate cake. . Location:- MM Tower, Aristos Road, Fathima Nagar, Near Jubilee Mission Hospital, East Fort, Thrissur, Kerala 680005. . . #tuesdayvibes #thrissurinsta #cson #mudpie #chocolat #gastronomist #decadenceaz #seasonsgreetings #sweettooth #thissur (at C'sons RepEat) https://www.instagram.com/p/CmqW0ndsiUq/?igshid=NGJjMDIxMWI=

Nacli prepares for the hectic evenings by working the fryers at his local fish and chip store. Everyone pleads for more fries after tasting the salt he pours on them!

Race: Satyr Class: Artificer Subclass: Gastronomist Specialist Alignment: Lawful Neutral

View the pokedex of all dungeon pokemon by following the link in the menu.

Encourage friends, family and coworkers to do the same and share ways in which to prepare delicious meals with pulses.

Chefs and food influencers around the world will be posting their favourite pulses recipes on social media channels to mark World Pulses Day on February 10th. Join the online conversation and post yours too using the hashtag #WorldPulsesDay and #LovePulses!

[image description: A chocolate bar whose in gold foil has been pulled back, revealing bits of its silver underside and the profile of a stunning woman.Her name ‘Thea Bromeaux ‘ is molded in 3 lines onto the tops of the chocolate squares. Text (on the gild and black band around the chocolate bar) reads, “43 ~ The Small God of Chocolate”]

She is a very old god, one whose position in the pantheon has been gentrified in recent years, elevated above her previous heights, but rendered frivolous in the same brushstroke, her holy rites and rituals reduced to gas station cocoa machines and waxy bars studded with nuts and currants, filled with over-sweetened caramel and artificial mint.  She has seen her stature dwindle from something rare and revered into a figure of light mockery and antic children’s pleasures, and she is not overjoyed by this change.  Nor should she be.  Nor would any god, young or old, be pleased to be once so great and glorious, and then remade so small.

But.

But still she is beloved, will always be beloved, is kept in open and in secret. She sweetens the kisses of lovers and enhances the savor of chefs, and with each new generation of believers she looms large as the sky once again.  The childish voice who begs for sweets may not speak with the same slow reverence as a priest who held the secret to extracting her pleasures from the fresh cacao bean, but the faith and the purity of belief is the same.

But.

But still she is important, still she is needed, still she is wanted.  She soothes the pain of loves lost or loves unrequited, clinging to fingertips and sticking to lips, the sweetest cosmetic ever known, home in the hands of her adherents.

But.

But her faith may be dwindled and yet she knows, with all her heart, that it will rise again, as the food scientists and the molecular gastronomists chase her secrets down every convoluted chemical pathway and into every hidden cul-de-sac of flavor.  They will tease her fully into the light, and for some gods, that might spell the end; that might mean passing from belief into knowledge, where no divinity can live.  Fortunately for Thea, the rules are different for the culinary gods, who understand always that they can be understood but never fully comprehended, and whose faithful will always fall to her with nothing more than a single, simple kiss.

been watching fionna and cake and my biggest complaint is that gary is not a molecular gastronomist. it’s like the writers went “ok we have to choose between science and food” and went with food bc being a scientist is less “mundane” than a baker when like. there’s an entire field of science that’s “what if we combined chemistry and food”

like they could’ve at least made it so that gary’s working at a bakery part-time while he gets his phd in molecular gastronomy or smth but they didn’t 😭

Ensalada de durazno con rollitos de pollo

What Makes A Dish Delectable? (Demonstration in How to Construct Salads You'll Actually Crave) | Notes from an Amateur Gastronomist