Took three weeks to create, with concept and photography and then digital artwork as well as painting blending. Much love to Model and friend Kimmie L! #art
Picasso on a dish! (it’s amazing what one can do with fruit and watermelon!
Inspired by art studio and artists Ruzo logic and Kim Johnson. I have to admit being around them and their artwork has inspired my creativity #inspiration
I was recently asked how being a creative writer, photographer, and chef works for me as an artist. Well, becoming a chef while trying to reconnect with the art community has allowed me to combine my passion for culinary arts and photography. This fusion resonates within my creative endeavors; the blending of flavors in my dishes mirrors the blending of visual elements in art, enhancing each other to create a more impactful experience. It inspires me to continue exploring the interplay of light, texture, and composition in my artistic journey. Written by Freedom Mercado
As I stepped into the bustling halls of the Pizza Expo at the Las Vegas Convention Center, the air was thick with the tantalizing aroma of freshly baked pizza. It was a sensory overload—a symphony of sizzling cheese, bubbling tomato sauce, and the unmistakable warmth of dough rising to perfection. As a chef, I felt like a kid in a candy store, surrounded by the masters of the pizza universe.
Everywhere I turned, there were seasoned pizza artisans, each with their unique slice of wisdom. I attended workshops on perfecting the art of Neapolitan crust, debated the merits of wood-fired ovens versus deck ovens, and even got a crash course in calzone folding from a Nonna who’d been making them since before I was born. corporate Chef Lonnie from Performance Foodservice: His eyes sparkled as he recounted tales of sourcing the finest San Marzano tomatoes and the secret behind their unrivaled flavor. I hung on every word, my taste buds already tingling.
And then there were the products—the stars of the expo. I wandered through aisles lined with pizza peels, cheese graters, and dough mixers. But it was the artisanal flour
blends that stole my heart. The ones that promised a chewy crumb, a delicate crunch, and a hint of nostalgia—the kind that transports you to a pizzeria in Naples with every bite. As the expo drew to a close, I stood near the main entrance, camera in hand. I shared my journey—the lessons learned, the flavors savored, and the camaraderie forged. Pizza Expo 2023 was more than an event; it was a celebration of passion, creativity, and the universal love for that perfect slice. So here’s to the dough-slingers, the sauce-smearers, and the cheese-melters—may your ovens stay hot, your crusts stay crispy, and your hearts stay hungry.
A gourmet breakfast is like a culinary symphony – each element harmonizing to create a memorable morning experience. Here’s what you might find on your gourmet plate:
Bacon: Not just any bacon, mind you. We’re talking about thick-cut, applewood-smoked bacon, perfectly crisped to golden-brown perfection. Eggs: These aren’t your run-of-the-mill scrambled eggs. Gourmet breakfasts feature poached or soft-boiled eggs, their velvety yolks waiting to burst forth. Accompaniments: Imagine a delicate avocado rose, a sprinkle of microgreens, and perhaps a drizzle of truffle oil. Gourmet breakfasts love to play with textures and flavors. #gourmet#gourmetfoodies#chef#cheflife#chefs
Gourmet breakfasts are served as exquisite works of art. The bacon is meticulously arranged in a delicate lattice, while the eggs are carefully perched atop a tower of hash browns. Every plate is visually stunning and perfect for posting on Instagram, inviting a filter and a caption that would read something like, “Good morning, scrumptious breakfast!” #chef#chefs#chefstyle#foodie#foodstyle
this isn’t hard to make at home, Royal Raspberry Strawberry Squares These lavish raspberry strawberry squares are a sumptuous twist on classic pastries. With a golden, buttery crust that shimmers with sugar, each bite unveils a burst of fresh, sweet raspberry and strawberry flavors. Perfect for tea parties or special gatherings, these squares elevate your dessert game with their regal charm
Royal Raspberry Strawberry Squares Steps Preheat your oven to 375°F (190°C) and line a 9×13 inch baking pan with parchment paper. In a large bowl, mix flour, granulated sugar, and salt. Add softened butter and mix until crumbly. Incorporate the vanilla extract and egg until dough forms. Divide the dough in half, flatten each half into a disc, wrap in plastic, and refrigerate for 30 minutes. In a medium bowl, combine sliced strawberries, raspberries, raspberry jam, and lemon
There’s something magical about starting the day with the aroma of freshly brewed coffee mingling with the sweet scent of baking. Imagine pulling a tray of royal strawberry squares from the oven, their golden crusts glistening with a hint of sugar, reminiscent of pop-tarts but with a regal twist. The raspberries, bursting with flavor, create a delightful contrast to the buttery pastry. As you take that first sip of coffee, the warmth spreads through you, perfectly complementing the sweet, tangy bite of the strawberry squares. It’s a moment of pure bliss, a perfect blend of comfort and indulgence to kickstart your day! see more at Chefs Approval
“Surround yourself with those who understands Your path, they don’t have follow or be a part of it, just understand it. ” – Chefs Approval meeting Chefs Emily and Dwade of Ends Kitchen at the booth of Columbus Vegetable Oils – Des Plaines at Pizza Expo Vegas largest food event! ” The interview was one of the most passionate and honest insights to what it means to be a Chef! (PS they went off the charts with their style of cooking as well!) much love to Las Vegas Uniforms#cheflife#chefsofinstagram#chefstable#chef#chefs#foodie#foodblogger#foodstyle#foodlover#food Las Vegas Convention Center
I was a little scared doing this photo shoot (we was pretty far up in the mountains lol) But Niki is fierce and has no fear of striking a pose. and we have always have good conversations which helps me keep focused and calm. the photoshoot went well. #photoshoot
Modern Mexican Soft Toritas with Carne Asada, Berries, and Spicy Chocolate A fusion of Mexican flavors with tender carne asada, fresh berries, and a kick of spicy chocolate, all layered between soft toritas for a delectable twist on a classic dish. 1 lb carne asada 8 small toritas (soft tortillas) 1 cup mixed berries (strawberries, blueberries, raspberries) 1 cup dark chocolate, chopped 1/4 tsp cayenne pepper 1/4 tsp cinnamon 1/2 cup heavy cream Cook carne asada on a grill or stovetop until medium-rare, then slice thinly. Warm toritas on a skillet until soft and pliable. Place a few slices of carne asada on each torita. Top with mixed berries. In a saucepan, melt chocolate with cayenne pepper, cinnamon, and cream until smooth. Pour spicy chocolate sauce over the berries and carne asada. Fold the toritas and serve warm.
Seafood Rice Bowl with Honey Lemon Sauce. A delectable seafood rice bowl featuring Northern red snapper, Amberjack, and Tuna, complemented by bell peppers, onions, spinach, and a zesty honey lemon sauce. A burst of flavors in every bite! 1 lb Northern red snapper fillets 1 lb Amberjack fillets 1 lb Tuna steaks 2 bell peppers, sliced 1 onion, sliced 2 cups fresh spinach 1 lemon, juiced 1/4 cup honey Salt and pepper to taste Cooked rice for serving Preheat oven to 375°F. Season fish with salt and pepper, place on baking sheet. Bake for 15-20 minutes until cooked through. In a skillet, sauté bell peppers, onions, and spinach. In a small bowl, whisk together lemon juice and honey for sauce. Assemble bowls with rice, fish, sautéed veggies. Drizzle with honey lemon sauce. Enjoy!
