Bert Bakering
I have been a Private chef for more then 15 years, working for royal families, presidents, billionaires and just normal ordinary working folks.. I want to share with you some of mine experiences, what I do during my days as a chef. All the pictures you see is actually food I have been serving, it is not made just for the picture. Most important to me is the flavor, so it wont look perfect all the time.. I hope you enjoy! and you are more then welcome to contact me if you have any questions.
Thursday, March 29, 2012
Saturday, January 28, 2012
Thai style spring roll with crab and peanuts, green papaya salad
Seared tuna, seaweed salad and sweet soy, home made bread
Tuesday, January 10, 2012
Thursday, December 22, 2011
Slowly cooked ribs with sweet potato and pearl onions
Click on the pictures to enlarge
We cook the ribs in a vacuum bag for 12 hours in the oven on 70 degrees Celsius. they come out perfectly, and the meat is melting in your mouth, together with the sweet potato it taste fantastic.
I had to make the same dish again the next day, i just used a different presentation...
Click on the pictures to enlarge
Labels:
Ribs,
Slow cooking,
Sous vide,
Sweet potato,
Vacuum cooking
Monday, December 19, 2011
Thursday, November 3, 2011
Wednesday, November 2, 2011
Wednesday, October 19, 2011
Monday, October 3, 2011
Saturday, June 18, 2011
Sunday, June 12, 2011
Strawberry tart and peach tart
Tuesday, May 24, 2011
Friday, May 6, 2011
Monday, May 2, 2011
Salad of green beans and enoki mushrooms, scallops, crispy potato and saffron
Sunday, May 1, 2011
Sunday, April 24, 2011
Salmon, cucumber salsa and sea green beans
Wednesday, April 20, 2011
Sunday, April 17, 2011
Grilled Swordfish with green curry, bok-choy and glass noodles
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