Rebecca Hemmingsen

Rebecca Hemmingsen

Rebecca Hemmingsen
More ideas from Rebecca
Regardez cette photo Instagram de @chefrichardkarlsson • 102 mentions J’aime

Regardez cette photo Instagram de @chefrichardkarlsson • 102 mentions J’aime

Pear with Ginger & Spice Crumble, Honey Brittle, Burnt Honey Cream from Eleven Madison Park's Angela Pinkerton

Pear with Ginger & Spice Crumble, Honey Brittle, Burnt Honey Cream from Eleven Madison Park's Angela Pinkerton

blackberry caviar, coconut mousse, coconut crumb, coconut yolk, blackberry puree

blackberry caviar, coconut mousse, coconut crumb, coconut yolk, blackberry puree

Fragola LARGEblack pepper cheesecake, lemon curd, lemon sorbet, ginger black pepper sand, walnuts, candied lemons, creme fraiche, honey

Fragola LARGEblack pepper cheesecake, lemon curd, lemon sorbet, ginger black pepper sand, walnuts, candied lemons, creme fraiche, honey

Food Photography: Lemon & Lime Tart | Sweet Gastronomy // Tart, Dessert, Individual Portions, Artificial Lighting, Overhead Shot, Artificial Props, Edible Props, Meringue, Sugar Crystals, Sugar, Colour Contrast, Black Background, Black Serving Platter

Food Photography: Lemon & Lime Tart | Sweet Gastronomy // Tart, Dessert, Individual Portions, Artificial Lighting, Overhead Shot, Artificial Props, Edible Props, Meringue, Sugar Crystals, Sugar, Colour Contrast, Black Background, Black Serving Platter

"Snow White": White chocolate mousse, coconut mousse, yuzu jelly, lychee jelly, coconut dacquoise & meringue. By - @lvin1stbite   #DessertMasters

"Snow White": White chocolate mousse, coconut mousse, yuzu jelly, lychee jelly, coconut dacquoise & meringue. By - @lvin1stbite #DessertMasters

At Central, I saw on chef Virgilio Martínez’s elaborate tasting menu every key Modern Peruvian theme: the strange native ingredients, the seafood array, the references to pre-Columbian cooking (a dehydrated potato inspired by carapulcra, the Andean sun-dried potato stew), and a Nikkei-influenced grilled octopus with purple corn sauce (or

At Central, I saw on chef Virgilio Martínez’s elaborate tasting menu every key Modern Peruvian theme: the strange native ingredients, the seafood array, the references to pre-Columbian cooking (a dehydrated potato inspired by carapulcra, the Andean sun-dried potato stew), and a Nikkei-influenced grilled octopus with purple corn sauce (or