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  • COSTA CROCIERE: ogni sera i cuohi devono riprodurre trutti i piatti del menu e presentarli davanti ai colleghi. tutti i cuochi devono essere in grado di riprodurre tutti i piatti del menu vista la frequente turnazione dei ruoli. alla fine vengono assaggiati. getting ready for dinner at the a la carte restaurant. 200 chefs and 300 waiters have to be ready to serce 4146 meals par day. every evenign , befrore the service, the chefs are supposed to explain and introduce every signle dish to the other chefs. every chef has to be able to prepare every dish,. every evenign , befrore the service, the chefs are supposed to explain and introduce every signle dish to the other chefs. every chef has to be able to prepare every dish, due to the frequent shifts rotation. after that thay all taste the dishes
    Costa cruise-24.jpg
  • COSTA CROCIERE: ogni sera i cuohi devono riprodurre trutti i piatti del menu e presentarli davanti ai colleghi. tutti i cuochi devono essere in grado di riprodurre tutti i piatti del menu vista la frequente turnazione dei ruoli. alla fine vengono assaggiati. getting ready for dinner at the a la carte restaurant. 200 chefs and 300 waiters have to be ready to serce 4146 meals par day. every evenign , befrore the service, the chefs are supposed to explain and introduce every signle dish to the other chefs. every chef has to be able to prepare every dish,. every evenign , befrore the service, the chefs are supposed to explain and introduce every signle dish to the other chefs. every chef has to be able to prepare every dish, due to the frequent shifts rotation. after that thay all taste the dishes
    Costa cruise-32.jpg
  • COSTA CROCIERE: ogni sera i cuohi devono riprodurre trutti i piatti del menu e presentarli davanti ai colleghi. tutti i cuochi devono essere in grado di riprodurre tutti i piatti del menu vista la frequente turnazione dei ruoli. alla fine vengono assaggiati. getting ready for dinner at the a la carte restaurant. 200 chefs and 300 waiters have to be ready to serce 4146 meals par day. every evenign , befrore the service, the chefs are supposed to explain and introduce every signle dish to the other chefs. every chef has to be able to prepare every dish,. every evenign , befrore the service, the chefs are supposed to explain and introduce every signle dish to the other chefs. every chef has to be able to prepare every dish, due to the frequent shifts rotation. after that thay all taste the dishes
    Costa cruise-28.jpg
  • COSTA CROCIERE:. getting ready for dinner at the a la carte restaurant. 200 chefs and 300 waiters have to be ready to serce 4146 meals par day. every evenign , befrore the service, the chefs are supposed to explain and introduce every signle dish to the other chefs. every chef has to be able to prepare every dish,. every evenign , befrore the service, the chefs are supposed to explain and introduce every signle dish to the other chefs. every chef has to be able to prepare every dish, due to the frequent shifts rotation. after that thay all taste the dishes
    Costa cruise-27.jpg
  • COSTA CROCIERE: ogni sera i cuohi devono riprodurre trutti i piatti del menu e presentarli davanti ai colleghi. tutti i cuochi devono essere in grado di riprodurre tutti i piatti del menu vista la frequente turnazione dei ruoli. alla fine vengono assaggiati. getting ready for dinner at the a la carte restaurant. 200 chefs and 300 waiters have to be ready to serce 4146 meals par day. every evenign , befrore the service, the chefs are supposed to explain and introduce every signle dish to the other chefs. every chef has to be able to prepare every dish,. every evenign , befrore the service, the chefs are supposed to explain and introduce every signle dish to the other chefs. every chef has to be able to prepare every dish, due to the frequent shifts rotation. after that thay all taste the dishes
    Costa cruise-26.jpg
  • COSTA CROCIERE: ogni sera i cuohi devono riprodurre trutti i piatti del menu e presentarli davanti ai colleghi. tutti i cuochi devono essere in grado di riprodurre tutti i piatti del menu vista la frequente turnazione dei ruoli. alla fine vengono assaggiati. getting ready for dinner at the a la carte restaurant. 200 chefs and 300 waiters have to be ready to serce 4146 meals par day. every evenign , befrore the service, the chefs are supposed to explain and introduce every signle dish to the other chefs. every chef has to be able to prepare every dish,. every evenign , befrore the service, the chefs are supposed to explain and introduce every signle dish to the other chefs. every chef has to be able to prepare every dish, due to the frequent shifts rotation. after that thay all taste the dishes
    Costa cruise-25.jpg
  • COSTA CROCIERE: Stefano Fontanesi , corporate executive chef ON THE right. getting ready for dinner at the a la carte restaurant. 200 chefs and 300 waiters have to be ready to serce 4146 meals par day
    Costa cruise-29.jpg
  • Milan, refettorio Ambrosiano. Every year, in Italy alone, food valued at 8.7 billion euros are thrown in the garbage. For chef Massimo Bottura the issue of food wastage needed to be addressed with action. He initiated an off-site project in line with Expo’s theme Feed the Planet; Energy for Life with a new model for a soup kitchen where meals could be prepared for the neediest residents of the neighborhood with the waste generated from Expo. The catholic church donated Teatro Greco, an abandoned theatre from the 1930s, and after a 6-month renovation guided by Pavilion Zero director Davide Rampello and Massimo Bottura, it became a light-filled space equipped with a professional kitchen and an ample room for 96 guests.<br />
Generous donations from Milan’s most renowned designers, architects and furniture companies assured that the dining hall would serve not only to feed the body but also to nourish the soul. Italian artists Carlo Benvenuto, Mimmo Palladino, Gaetano Pesce and Enzo Cucchi contributed to the project with site-specific artwork for the Refettorio. No More Excuses, a neon sign by artist Maurizio Nannucci lining the exterior of the building, became the theme of the months that followed. Massimo Bottura invited over 60 world-class guest chefs, among which Mario Batali, Alain Ducasse, Gastón Acurio, and René Redzepi, to visit the Refettorio and share their ideas and recipes so to work with re-purposed ingredients from potato peels to day old bread.<br />
During the 5 months of Expo, 15 tons of food waste were transformed into delicious, healthy and seasonal meals that provided lunch for neighboring children and evening meals for the numerous homeless shelters in the area. Fortunately, the Refettorio Ambrosiano project does not end there. Under the governance of Caritas Ambrosiana, it continues to run a community kitchen for nearby homeless shelters, cooking with a daily supply of supermarket waste. The space also serves the local community as a cultural center for
    Massimo_Bottura20.tif
  • Milan, refettorio Ambrosiano. Every year, in Italy alone, food valued at 8.7 billion euros are thrown in the garbage. For chef Massimo Bottura the issue of food wastage needed to be addressed with action. He initiated an off-site project in line with Expo’s theme Feed the Planet; Energy for Life with a new model for a soup kitchen where meals could be prepared for the neediest residents of the neighborhood with the waste generated from Expo. The catholic church donated Teatro Greco, an abandoned theatre from the 1930s, and after a 6-month renovation guided by Pavilion Zero director Davide Rampello and Massimo Bottura, it became a light-filled space equipped with a professional kitchen and an ample room for 96 guests.<br />
Generous donations from Milan’s most renowned designers, architects and furniture companies assured that the dining hall would serve not only to feed the body but also to nourish the soul. Italian artists Carlo Benvenuto, Mimmo Palladino, Gaetano Pesce and Enzo Cucchi contributed to the project with site-specific artwork for the Refettorio. No More Excuses, a neon sign by artist Maurizio Nannucci lining the exterior of the building, became the theme of the months that followed. Massimo Bottura invited over 60 world-class guest chefs, among which Mario Batali, Alain Ducasse, Gastón Acurio, and René Redzepi, to visit the Refettorio and share their ideas and recipes so to work with re-purposed ingredients from potato peels to day old bread.<br />
During the 5 months of Expo, 15 tons of food waste were transformed into delicious, healthy and seasonal meals that provided lunch for neighboring children and evening meals for the numerous homeless shelters in the area. Fortunately, the Refettorio Ambrosiano project does not end there. Under the governance of Caritas Ambrosiana, it continues to run a community kitchen for nearby homeless shelters, cooking with a daily supply of supermarket waste. The space also serves the local community as a cultural center for
    Massimo_Bottura21.tif
  • COSTA CROCIERE: Stefano Fontanesi , corporate executive chef
    Costa cruise-101.jpg
  • COSTA CROCIERE: Stefano Fontanesi , corporate executive chef
    Costa cruise-97.jpg
  • Bellagio, Italy, Ristorante Mistral, at Villa Serbelloni Hotel, chef Ettore Bocchia
    serbelloni bellagio-47.jpg
  • Bellagio, Italy, Ristorante Mistral, at Villa Serbelloni Hotel, chef Ettore Bocchia
    serbelloni bellagio-44.jpg
  • Bellagio, Italy, Ristorante Mistral, at Villa Serbelloni Hotel, chef Ettore Bocchia
    serbelloni bellagio-23.jpg
  • Bellagio, Italy, Ristorante Mistral, at Villa Serbelloni Hotel, chef Ettore Bocchia
    serbelloni bellagio-22.jpg
  • Bellagio, Italy, Ristorante Mistral, at Villa Serbelloni Hotel, chef Ettore Bocchia
    serbelloni bellagio-21.jpg
  • Bellagio, Italy, Ristorante Mistral, at Villa Serbelloni Hotel, chef Ettore Bocchia
    serbelloni bellagio-14.jpg
  • Bellagio, Italy, Ristorante Mistral, at Villa Serbelloni Hotel, chef Ettore Bocchia
    serbelloni bellagio-13.jpg
  • Bellagio, Italy, Ristorante Mistral, at Villa Serbelloni Hotel, chef Ettore Bocchia
    serbelloni bellagio-12.jpg
  • Bellagio, Italy, Ristorante Mistral, at Villa Serbelloni Hotel, chef Ettore Bocchia
    serbelloni bellagio-10.jpg
  • Bellagio, Italy, Ristorante Mistral, at Villa Serbelloni Hotel, chef Ettore Bocchia
    serbelloni bellagio-9.jpg
  • Bellagio, Italy, Ristorante Mistral, at Villa Serbelloni Hotel, chef Ettore Bocchia
    serbelloni bellagio-8.jpg
  • Bellagio, Italy, Ristorante Mistral, at Villa Serbelloni Hotel, chef Ettore Bocchia
    serbelloni bellagio-7.jpg
  • Milan, Chef Cracco in his restaurant
    Milan185.jpg
  • Milan, Chef Cracco in his restaurant
    Milan184.jpg
  • Milan, , Wicky's restaurant, Wicky Priyan chef
    wicky's restaurant-29.jpg
  • Milan, , Wicky's restaurant, Wicky Priyan chef
    wicky's restaurant-24.jpg
  • Milan, , Wicky's restaurant, Wicky Priyan chef
    wicky's restaurant-22.jpg
  • Milan, , Wicky's restaurant, Wicky Priyan chef
    wicky's restaurant-21.jpg
  • Milan, , Wicky's restaurant, Wicky Priyan chef
    wicky's restaurant-19.jpg
  • Milan, , Wicky's restaurant, Wicky Priyan chef
    wicky's restaurant-12.jpg
  • Milan, , Wicky's restaurant, Wicky Priyan chef
    wicky's restaurant-9.jpg
  • Milan, , Wicky's restaurant, Wicky Priyan chef
    wicky's restaurant-8.jpg
  • Milan, , Wicky's restaurant, Wicky Priyan chef
    wicky's restaurant-6.jpg
  • Milan, , Wicky's restaurant, Wicky Priyan chef
    wicky's restaurant-3.jpg
  • Norway, Lindesnes Region, Under restaurant, the first underwater restaurant. chef NICOLAI ELLITSGAARD..   Located at the southernmost point of the Norwegian coastline, where the sea storms from the north and south meet, the project is situated at a unique confluence. Marine species flourish here in the both briny and brackish waters to produce a natural abundance in biodiversity at the site. The Snøhetta-designed restaurant also functions as a research center for marine life, providing a tribute to the wild fauna of the sea and to the rocky coastline of Norway’s southern tip.. In Norwegian, “under” has the dual meaning of ”below” and ”wonder”. Half-sunken into the sea, the building’s 34-meter long monolithic form breaks the surface of the water to rest directly on the seabed five meters below.
    Norway Lindesnes-58.jpg
  • ITALY, Franciacorta area, Borgonato, one star restaurant Due Colombe, Chef Stefano Cerveni
    Franciacorta-53.jpg
  • ITALY, Franciacorta area, Borgonato, one star restaurant Due Colombe, Chef Stefano Cerveni
    Franciacorta-52.jpg
  • ITALY, Franciacorta area, Borgonato, one star restaurant Due Colombe, Chef Stefano Cerveni
    Franciacorta-51.jpg
  • ITALY, Franciacorta area, Borgonato, one star restaurant Due Colombe, Chef Stefano Cerveni
    Franciacorta-47.jpg
  • Stavanger, Sabi Omakase Restaurant, the first winning a  Michelin star. the chef  ROGER ASAKIL JOYA
    norway-31.jpg
  • Milan, Bollate, InGalera Restaurant: the chef Ivan Manzo
    InGalera Restaurant-26.jpg
  • Modena, Osteria Francescana, chef Massimo Bottura
    Massimo_Bottura01.tif
  • Modena, Osteria Francescana, chef Massimo Bottura
    Massimo_Bottura02.tif
  • Modena, Osteria Francescana, chef Massimo Bottura
    Massimo_Bottura04.tif
  • Modena, Osteria Francescana, chef Massimo Bottura
    Massimo_Bottura05.tif
  • Modena, Osteria Francescana, chef Massimo Bottura
    Massimo_Bottura06.tif
  • Modena, Osteria Francescana, chef Massimo Bottura
    Massimo_Bottura09.tif
  • Modena, Osteria Francescana, chef Massimo Bottura
    Massimo_Bottura10.tif
  • Modena, Osteria Francescana, chef Massimo Bottura
    Massimo_Bottura14.tif
  • Modena, Osteria Francescana, chef Massimo Bottura
    Massimo_Bottura16.tif
  • Modena, Osteria Francescana, chef Massimo Bottura
    Massimo_Bottura18.tif
  • Modena, Osteria Francescana, chef Massimo Bottura
    Massimo_Bottura19.tif
  • COSTA CROCIERE: Stefano Fontanesi , corporate executive chef
    Costa cruise-100.jpg
  • COSTA CROCIERE: Stefano Fontanesi , corporate executive chef
    Costa cruise-99.jpg
  • COSTA CROCIERE: Stefano Fontanesi , corporate executive chef
    Costa cruise-98.jpg
  • Bellagio, Italy, Ristorante Mistral, at Villa Serbelloni Hotel, chef Ettore Bocchia
    serbelloni bellagio-46.jpg
  • Bellagio, Italy, Ristorante Mistral, at Villa Serbelloni Hotel, chef Ettore Bocchia
    serbelloni bellagio-45.jpg
  • Bellagio, Italy, Ristorante Mistral, at Villa Serbelloni Hotel, chef Ettore Bocchia
    serbelloni bellagio-43.jpg
  • Bellagio, Italy, Ristorante Mistral, at Villa Serbelloni Hotel, chef Ettore Bocchia
    serbelloni bellagio-41.jpg
  • Bellagio, Italy, Ristorante Mistral, at Villa Serbelloni Hotel, chef Ettore Bocchia
    serbelloni bellagio-30.jpg
  • Bellagio, Italy, Ristorante Mistral, at Villa Serbelloni Hotel, chef Ettore Bocchia
    serbelloni bellagio-20.jpg
  • Bellagio, Italy, Ristorante Mistral, at Villa Serbelloni Hotel, chef Ettore Bocchia
    serbelloni bellagio-19.jpg
  • Bellagio, Italy, Ristorante Mistral, at Villa Serbelloni Hotel, chef Ettore Bocchia
    serbelloni bellagio-18.jpg
  • Bellagio, Italy, Ristorante Mistral, at Villa Serbelloni Hotel, chef Ettore Bocchia
    serbelloni bellagio-15.jpg
  • Milan, , Wicky's restaurant, Wicky Priyan chef
    wicky's restaurant-30.jpg
  • Milan, , Wicky's restaurant, Wicky Priyan chef
    wicky's restaurant-28.jpg
  • Milan, , Wicky's restaurant, Wicky Priyan chef
    wicky's restaurant-27.jpg
  • Milan, , Wicky's restaurant, Wicky Priyan chef
    wicky's restaurant-26.jpg
  • Milan, , Wicky's restaurant, Wicky Priyan chef
    wicky's restaurant-25.jpg
  • Milan, , Wicky's restaurant, Wicky Priyan chef
    wicky's restaurant-20.jpg
  • Milan, , Wicky's restaurant, Wicky Priyan chef
    wicky's restaurant-17.jpg
  • Milan, , Wicky's restaurant, Wicky Priyan chef
    wicky's restaurant-16.jpg
  • Milan, , Wicky's restaurant, Wicky Priyan chef
    wicky's restaurant-14.jpg
  • Milan, , Wicky's restaurant, Wicky Priyan chef
    wicky's restaurant-13.jpg
  • Milan, , Wicky's restaurant, Wicky Priyan chef
    wicky's restaurant-11.jpg
  • Milan, , Wicky's restaurant, Wicky Priyan chef
    wicky's restaurant-7.jpg
  • Milan, , Wicky's restaurant, Wicky Priyan chef
    wicky's restaurant-4.jpg
  • Milan, , Wicky's restaurant, Wicky Priyan chef
    wicky's restaurant.jpg
  • ITALY, Franciacorta area, Borgonato, one star restaurant Due Colombe, Chef Stefano Cerveni. Crema di carote di Polignano, Scampi, Origano, Burrata e veli di pane pugliese
    Franciacorta-49.jpg
  • ITALY, Franciacorta area, Borgonato, one star restaurant Due Colombe, Chef Stefano Cerveni
    Franciacorta-48.jpg
  • Milan, Bollate, InGalera Restaurant: chef Ivan and Fabio
    InGalera Restaurant-32.jpg
  • Modena, Osteria Francescana, chef Massimo Bottura
    Massimo_Bottura03.tif
  • Modena, Osteria Francescana, chef Massimo Bottura
    Massimo_Bottura07.tif
  • Modena, Osteria Francescana, chef Massimo Bottura
    Massimo_Bottura08.tif
  • Modena, Osteria Francescana, chef Massimo Bottura
    Massimo_Bottura11.tif
  • Modena, Osteria Francescana, chef Massimo Bottura
    Massimo_Bottura12.tif
  • Modena, Osteria Francescana, chef Massimo Bottura
    Massimo_Bottura13.tif
  • Modena, Osteria Francescana, chef Massimo Bottura
    Massimo_Bottura15.tif
  • Modena, Osteria Francescana, chef Massimo Bottura
    Massimo_Bottura17.tif
  • Bellagio, Italy, Ristorante Mistral, at Villa Serbelloni Hotel, chef Ettore Bocchia
    serbelloni bellagio-42.jpg
  • Bellagio, Italy, Ristorante Mistral, at Villa Serbelloni Hotel, chef Ettore Bocchia
    serbelloni bellagio-17.jpg
  • Bellagio, Italy, Ristorante Mistral, at Villa Serbelloni Hotel, chef Ettore Bocchia
    serbelloni bellagio-16.jpg
  • Milan, , Wicky's restaurant, Wicky Priyan chef
    wicky's restaurant-23.jpg
  • Milan, , Wicky's restaurant, Wicky Priyan chef
    wicky's restaurant-18.jpg
  • Milan, , Wicky's restaurant, Wicky Priyan chef
    wicky's restaurant-15.jpg
  • Milan, , Wicky's restaurant, Wicky Priyan chef
    wicky's restaurant-10.jpg
  • Milan, , Wicky's restaurant, Wicky Priyan chef
    wicky's restaurant-5.jpg
  • Milan, , Wicky's restaurant, Wicky Priyan chef
    wicky's restaurant-2.jpg
  • COSTA CROCIERE: cominciano ad uscire i piatti caldi per la cena. getting ready for dinner at the a la carte restaurant. 200 chefs and 300 waiters have to be ready to serce 4146 meals par day
    Costa cruise-45.jpg
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Alberto Bernasconi

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