Steak Knife Sets
November 19, 2011Kosmo on the blog-design I present my creations furniture and design objects, and my taste for decoration and modern design combining materials such as aluminum, titanium, carbon, wood, the Acrylic, glass, stainless steel .. He never fell. It has always been protected by a shell and a film on the screen. It will be delivered in its original box and with a matte screen film (fingers glide better .. and do face a world of change in consumption habits, limited for the first time ever in its natural resources It is imperative to find and develop. Alfa Romeo at Geneva this new concept and design to sport permetre the many lovers of the beautiful 8C ompetizione can afford one day from a dream. The menu is. are that chair inspired by the old aircraft cockpits very successful, so if you find that this chair with metal edges and generous seating brown leather has a vintage. This is a small coffee table in the original design and very practical with small drawers fully integrated. The two-tone design helps to imagine many associations. Amateur of the Pontiac Solstice first name, which will itself the basis for the Opel GT for Europe, I can only enthusiastic about was the for this highly successful concept. I just discovered these wonderful steakmesser-sets knives by browsing the web .. how not to fall in love with this set is done before. The designer Carlo Contin to imagine for the Italian publisher Legnoart Specialist kitchen design, this amazing set of knives .. the Spicy. Being a chef requires a very particular profile: controller, obsessive, neurotic, intense, narcissistic, creative, perfectionist, adventurous, innovative, courageous, responsible, patriotic and with a touch of madness. Every cook's kitchen is your home, your land, your life. Knows what goes where, what is missing, what is dirty, which was cooled and what not, who is crude, who arrived late, who ate the chicken that was left, which provider is always late, which always brings "kilos of 900 grams, "which fish is the best-selling, what is the waiter always moves the plates, which makes waiting for the service …. With a profile as above, only few would dare to get out of their territory, their "home" and leave everything to go on other days to live "home" of another and pretend it is yours forever. No one comes to the house guest of someone who knows and gets to give orders, take what's available in your refrigerator and organize the party … simply because it is their territory, has no right, there is no one in authority in that site. The restaurant is just that … traveling to get to an unfamiliar kitchen, with a team that is not yours, to think that it is and get a food service worthwhile for everyone. Diners are used today to criticize severely the kitchen, the products, ingredients. People are becoming more informed about what exists, what's hot, who's in vogue, but little about what happens in the place of food preparation … COOKING IS COMPLICATED … a lot. Remove a service in a restaurant does not look like what your mom at home for your family than thirty people. Nobody complains if your grandmother was a mole and a bit cold here tearing TE diners seek to criticize from Chinese parsley on your plate, even if he did not like the cut of the duck breast pieces not measured because exactly 1 cm thick. The site restaurants Travellers are relaxed, a place to try culinary experiments, see what works and what does not … but everything in the light of understanding, propose and expose other chefs. I had the fortune to work with the duo @ GasTROPop fantastic … I've never known two great adventurers. Two great Venezuelans who came to Mexico looking forward to, expectations and love for cooking. Let's be clear, you get to a place called Banana to what you know as a banana, it's difficult to start. Having a week to plan services ONCE, it is much more. Living in a hotel, do not have how to get around, cooking in a kitchen provided, where all you have is your set of knives, it is only for the brave. They are …. I am a baker, the stress of restaurant is not mine, I'm obsessive and controlling. Cooking with Luis, the Chef de @ GasTROPop changed my conception of the chef that I forged in the race. A lover of food, the cooking of their homeland, their ingredients, their profession. He arrived in Mexico for the first time Sunday and Wednesday of that week and was serving lunch and dinner menu in a restaurant that met two days earlier. That's being a culinary rockstar … my respects. The food was not looking to be even the most gourmet, or more complex, food was brought from Venezuela as an idea, landed in Mexico with our ingredients and consumed by whoever was willing. The reviews were not expected, saying that "were left to duty" … I think we as diners left for duty to the project, a lot. We arrived with an air of critics, not knowing that the chef was aware of the kitchen and equipment, ingredients and made the reservation list only a few hours. I have never seen a team of people like this pair of Venezuelans take the bad as well criticism as they did … Luckily there were few, but as always, the bad and the good thing is noisy, people tend to let it go. A restaurant is a traveling rush of adrenaline for all, a surprise, a kitchen open to others. Culinary experiment, knowledge-intensive and ongoing. Some things will work and some not so …. There are things to correct, fix errors. More information for all, provide space for adventurous, enthusiastic foodies. No room for claims for constructive criticism. Infinitely grateful to the team that organized the project (@ c0mensales). To those who attended, helped, they proposed, the cooks of Brok and @ @ GasTROPop aulachocolate for all your dedication and love. Lic in Gastronomy, passionate about cocina.Pastelera learner, traveler, reader, cook. A lover of craft products and the enemy of the industrialized world. Happy to have found the culinary direction. To me it was a duty. I am of those who despise not