#celebrity chef
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Marco Pierre White.
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gianluca conte
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#movie#film#movie quotes#movie quote#film quote#film quotes#quote#food#foodie#the menu#the menu movie#anya taylor joy#nicholas hoult#horror thriller#chef#ralph fiennes#yes chef#hong chau#celebrity chef
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Happy Birthday “Celebrity” Chef Nick Nairn, born January 12th 1959 in Stirling.
Nick grew up in the village of Port of Menteith and attended McLaren High School in Callander before joining the merchant navy at the age of 17 in 1976, serving as a navigator until 1983.
During his travels Nick developed a passion for food and the exotic dishes he’d experienced on his travels, and this proved to be the driving force behind his desire to teach himself to cook. In 1986 he opened his first restaurant, as an ambitious 27-year-old, at Braeval, near Aberfoyle, Stirlingshire, despite the fact he had never been to catering college, had never worked in a restaurant and had not been tutored by any chef.
Iwas a wise decision for Nick, it won him the Scottish Field and Bollinger Newcomer of the Year Award. Four years later he became the youngest chef to earn a Michelin star for his restauran, After this he went on to open Nairn’s restaurant in Glasgow in 1998 and a cook school in 2000 at Lake of Menteith. In 2003, he sold his restaurant in Glasgow to concentrate on the cookery school, although he also undertakes a range of corporate work.
Nick was awarded an honorary doctorate by the University of Stirling in 2007 for his contributions to Scottish cooking and healthy eating campaigns. He was awarded a second honorary doctorate from Abertay University in June 2016.
Just two weeks before the world shut down in the Spring of 2020 , Nick had opened his new restaurant, Nicks, in the town of Bridge of Allan, where he now lives. As well as struggling through the pandemic the business was dealt another blow in the summer of 2021, when a fire badly damaged the building.
Nairn insisted the restaurant “will be back” but at this stage there were “more questions than answers”.
“It was obviously quite serious,” he said. “A piece of kit had malfunctioned right in the middle of service and boiled over.
"The guys did their best to contain it but they lost control of it. Luckily they thought quickly - they turned off the gas and ventilation, got everybody out in I think less than 60 seconds and then the place just exploded.
According to Nicks Facebook page "Henderson Street, Bridge of Allan is progressing at pace now. We have a phenomenal shiny new kitchen which is causing some excitement amongst the chefs."
Nick certainly hasn't had his troubles to seek, his cook school at Port of Menteith was hit by a flood in 2021 but is also up and running again. We might shy away from places due to the price increases that every where haslately, but we have to think about the costs that businesses like Nick's have to absorb, he admits it's not easy;
“It would be easy to lay your head down and say it doesn't matter what we do, we're just gonna get stuffed at every turn. But we've always tried to look at the positive side of whatever it’s been - fire, flood or lockdown. We’re into the fourth crisis now, and it could potentially be bigger than anything - the cost of living for customers but also the price of running a business,” says Nick. “For instance, a month ago, lemon sole was £15 a kilo, while two weeks ago, it was £30 pounds a kilo. How are you meant to absorb that? Our energy bill here was £8000 a year, and it’s gone up to £24000”, and these comments were before the latest energy hike!
Nick also has other venues around the central belt including The Kailyard by Nick Nairn in Dunblane, and Nick’s at Port of Menteith, he has also been on our screens along with Deacon Blue drummer Dougie Vipond in The Great Food Guys and was last on our screen just a week ago.
Happy Birthday Nick and best of luck in the future at Bridge of Allan and wherever else you show off your expertise.
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Sexy chef Padma Lakshmi
#padma lakshmi#great legs#rocking body#great thighs#great rack#legs for days#legendary legs#great body#great hips#crossed legs#celebrity chef
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Tiffany Derry
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By goldy_z
#Anthony Michael Bourdain#AnthonyMichaelBourdain#Anthony Bourdain#AnthonyBourdain#chef#chefstalk#celebrity chef#restaurant#foodie#foodstagram#art#artist#artwork#drawing#painting#portrait#realism#realistic#oilpainting#oil painting#watercolour painting#watercolor painting#portraits#portraiture#tattoo#tattoos#tattooblog#blackandwhite
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Kristen Kish
🍹🧉🍸🍷
#kristen kish#top chef#celebrity chef#asian chick#tattoed babe#lgbtq#lesbian#entrepreneur#reality star#specialty drinks#korean#lgbtq representation
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Face behind the brand and post
#food#top chef#chef#chefsofinstagram#celebrity chef#kitchen#ceolife#ceomindset#brand identity#business#lifestyle#love on tour
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We Feed People (dir. Ron Howard) x DOXA 2022.
[It] follows gregarious, Spanish-born celebrity chef José Andrés’ mission to provide meals in the wake of natural disasters starting with the 2010 Haiti earthquake through his World Central Kitchen non-profit NGO. [...] Howard chronicles the famous cook’s relentless determination to feed the hungry (as the title would suggest) in devastated areas as fast as possible against the red tape of emergency humanitarian aid.
#we feed people#doxa#doxa 2022#ron howard#jose andres#josé andrés#documentary#world central kitchen#film#film review#movie#movies#movie review#film festival#chef#celebrity chef#national geographic#disney+#disney plus#streaming
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Tender Pork Spare Ribs
You must cook spare ribs slowly and thoroughly if you want them to fall off the bone. So make a plan. But the wait was worth it for these juicy and tender spare ribs!
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FPS Celebrity Clients: Paul Ainsworth, Michelin Star chef, TV presenter and Author. Work with us via link below.
www.fatpunkstudio.com
Image courtesy of Number 6 Padstow.
#PaulAinsworth#FPS#FPSCelebrityClient#FatPunkStudio#celebrityclients#no6padstow#number6padstow#paulainsworthatnumber6#chef#celebrity chef#chefs
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My New Favorite Sparkling Drink to Beat the Summer Heat!
This Spaghetti with Tuna in Olive Oil and Fresh Tomato is perfect for the hotter season, as we are already seeing days hitting the high 20’s – low 30’s. This pasta, though served hot, is topped with fresh sweet cherry tomatoes and purple mizuna (a peppery Japanese vegetable), and a drizzle of my homemade “Rosso” chili oil. To accompany this umami-packed dish, I poured myself a refreshing glass of…
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#blogger#celebrity chef#chef salvatore cuomo#cooking at home#essenza#food#homemade#italian brunch#Italian Cucine#life style#lunch#salvatore Cuomo#San Pellegrino#sparkling water
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My New Favorite Sparkling Drink to Beat the Summer Heat!
This Spaghetti with Tuna in Olive Oil and Fresh Tomato is perfect for the hotter season, as we are already seeing days hitting the high 20’s – low 30’s. This pasta, though served hot, is topped with fresh sweet cherry tomatoes and purple mizuna (a peppery Japanese vegetable), and a drizzle of my homemade “Rosso” chili oil. To accompany this umami-packed dish, I poured myself a refreshing glass of…
View On WordPress
#blogger#celebrity chef#chef salvatore cuomo#cooking at home#essenza#food#homemade#italian brunch#Italian Cucine#life style#lunch#salvatore Cuomo#San Pellegrino#sparkling water
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youtube
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