"Austin Cook"

#11290973

31 May 2024

Austin Cook of Jonesboro, Arkansas follows his chip shot to the 4th green during the first round of the RBC Canadian Open at Hamilton Golf & Country Club in Ancaster, Ontario, Canada, on Thursday, May 30, 2024.

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#11290974

31 May 2024

Austin Cook of Jonesboro, Arkansas chips to the 4th green during the first round of the RBC Canadian Open at Hamilton Golf & Country Club in Ancaster, Ontario, Canada, on Thursday, May 30, 2024.

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#11290972

31 May 2024

Austin Cook of Jonesboro, Arkansas reacts to his chip shot to the 4th green during the first round of the RBC Canadian Open at Hamilton Golf & Country Club in Ancaster, Ontario, Canada, on Thursday, May 30, 2024.

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#11290971

31 May 2024

Austin Cook of Jonesboro, Arkansas chips to the 4th green during the first round of the RBC Canadian Open at Hamilton Golf & Country Club in Ancaster, Ontario, Canada, on Thursday, May 30, 2024.

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#10222820

1 July 2023

Austin Cook reacts to his tee shot on the 9th tee during the second round of the Rocket Mortgage Classic at the Detroit Country Club in Detroit, Michigan, MI, USA Friday, June 30, 2023.

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#10222818

1 July 2023

Austin Cook reacts to his tee shot on the 9th tee during the second round of the Rocket Mortgage Classic at the Detroit Country Club in Detroit, Michigan, MI, USA Friday, June 30, 2023.

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#10217812

30 June 2023

Austin Cook tees off on the 11th tee during the first round of the Rocket Mortgage Classic at the Detroit Country Club in Detroit, Michigan, MI, USA Thursday, June 29, 2023.

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#10217810

30 June 2023

Austin Cook tees off on the 11th tee during the first round of the Rocket Mortgage Classic at the Detroit Country Club in Detroit, Michigan, MI, USA Thursday, June 29, 2023.

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#9073020

25 October 2022

Tim Cook CEO of Apple, portrait, during the F1 Grand Prix of United States of America USA at Circuit of The Americas from October 20th to 23rd, 2022 in Austin, Texas.

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#9072898

25 October 2022

Tim Cook CEO of Apple, portrait, during the F1 Grand Prix of United States of America USA at Circuit of The Americas from October 20th to 23rd, 2022 in Austin, Texas.

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#9058792

23 October 2022

Tim Cook Chief Executive of Apple Inc. portrait during the Formula 1 Aramco United States Grand Prix 2022, 19th round of the 2022 FIA Formula One World Championship from October 21 to 23, 2022 on the Circuit of the Americas, in Austin, Texas

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#9058830

23 October 2022

Tim Cook Chief Executive of Apple Inc. portrait during the Formula 1 Aramco United States Grand Prix 2022, 19th round of the 2022 FIA Formula One World Championship from October 21 to 23, 2022 on the Circuit of the Americas, in Austin, Texas

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#9059284

23 October 2022

COOK Tim, CEO of Apple Inc, with HAMILTON Lewis (gbr), Mercedes AMG F1 Team W13, during the Formula 1 Aramco United States Grand Prix 2022, 19th round of the 2022 FIA Formula One World Championship from October 21 to 23, 2022 on the Circuit of the Americas, in Austin, Texas

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#5996678

13 September 2020

Mayte Gonzalez is studying the last year of her gastronomy career at the University of the Cloister of Sor Juana in Mexico City and to face the academic and economic challenges in the face of the health emergency due to COVID-19 in Mexico, she decided to undertake the production and sale of Chiles en Nogada, a dish from the Baroque era and at the same time, laborious, prior to the national holidays on the occasion of the 210th anniversary of the Independence of Mexico. According to historical data, they report that chiles en nogada were made for the first time on August 28, 1821, when a group of nuns of the Augustinian order of the Santa Monica Convent in the State of Puebla, upon learning that the first Emperor of Mexico, Agustin de Iturbide, would be celebrating his 38th birthday in the city, they decided to take advantage of the seasonal products to receive him with a dish bearing the colors of the Trigarante Army as a celebration of the recent Independence of Mexico. Its preparation is based on a poblano pepper stuffed with a mixture of beef and pork, tomato, fruits (banana, peach, apple and pear), raisins, almonds and spices. It is bathed in a walnut sauce known as Nogada, decorated with pomegranate grains and parsley leaves. The green of the poblano pepper and the parsley represent independence, the white of the nogada and the walnut of castile represent religion and the red of the grains of pomegranate, the union between the peoples.

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#5996682

13 September 2020

Mayte Gonzalez is studying the last year of her gastronomy career at the University of the Cloister of Sor Juana in Mexico City and to face the academic and economic challenges in the face of the health emergency due to COVID-19 in Mexico, she decided to undertake the production and sale of Chiles en Nogada, a dish from the Baroque era and at the same time, laborious, prior to the national holidays on the occasion of the 210th anniversary of the Independence of Mexico. According to historical data, they report that chiles en nogada were made for the first time on August 28, 1821, when a group of nuns of the Augustinian order of the Santa Monica Convent in the State of Puebla, upon learning that the first Emperor of Mexico, Agustin de Iturbide, would be celebrating his 38th birthday in the city, they decided to take advantage of the seasonal products to receive him with a dish bearing the colors of the Trigarante Army as a celebration of the recent Independence of Mexico. Its preparation is based on a poblano pepper stuffed with a mixture of beef and pork, tomato, fruits (banana, peach, apple and pear), raisins, almonds and spices. It is bathed in a walnut sauce known as Nogada, decorated with pomegranate grains and parsley leaves. The green of the poblano pepper and the parsley represent independence, the white of the nogada and the walnut of castile represent religion and the red of the grains of pomegranate, the union between the peoples.

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#5996686

13 September 2020

Mayte Gonzalez is studying the last year of her gastronomy career at the University of the Cloister of Sor Juana in Mexico City and to face the academic and economic challenges in the face of the health emergency due to COVID-19 in Mexico, she decided to undertake the production and sale of Chiles en Nogada, a dish from the Baroque era and at the same time, laborious, prior to the national holidays on the occasion of the 210th anniversary of the Independence of Mexico. According to historical data, they report that chiles en nogada were made for the first time on August 28, 1821, when a group of nuns of the Augustinian order of the Santa Monica Convent in the State of Puebla, upon learning that the first Emperor of Mexico, Agustin de Iturbide, would be celebrating his 38th birthday in the city, they decided to take advantage of the seasonal products to receive him with a dish bearing the colors of the Trigarante Army as a celebration of the recent Independence of Mexico. Its preparation is based on a poblano pepper stuffed with a mixture of beef and pork, tomato, fruits (banana, peach, apple and pear), raisins, almonds and spices. It is bathed in a walnut sauce known as Nogada, decorated with pomegranate grains and parsley leaves. The green of the poblano pepper and the parsley represent independence, the white of the nogada and the walnut of castile represent religion and the red of the grains of pomegranate, the union between the peoples.

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