"Chef's uniform"

#10442130

1 September 2023

Indian Lawyer and member of Rajya Sabha, Kapil Sibal arrives to attend a meeting of INDIA, an alliance of opposition parties, in Mumbai, India, on September 01, 2023.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#10281712

20 July 2023

A general view of a community canteen for the elderly in Chongqing, China, July 19, 2023.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#6875150

14 July 2021

A cook with a face mask at a restaurant, as Covid-19 restrictions have been partially lifted after the island combating a serious outbreak causing multiple deaths and infections, in Taipei, Taiwan, 13 July 2021. Non essential businesses including restaurants, libraries and sport facilities have been allowed to reopen by Taiwan CDC, but several local authorities did not follow in fear of uncurbed transmissions of the coronavirus, whilst the country is facing vaccines buying and supply difficulties

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#6805214

15 June 2021

Executive Chef Kholik, prepares traditional meals of Ikan Gurame Kota Hujan for customers at The Geulis Terrace in The 1o1 Hotel Bogor Suryakencana, West Java, Indonesia, on June 15, 2021.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#6805224

15 June 2021

Executive Chef Kholik, prepares traditional meals of Ikan Gurame Kota Hujan for customers at The Geulis Terrace in The 1o1 Hotel Bogor Suryakencana, West Java, Indonesia, on June 15, 2021.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#6770482

1 June 2021

Eneko Atxa chefs at Chef in Azurmendi (Bizkaia), during the presentation on the second day of the “Madrid Fusión” fair at the IFEMA fairgrounds in Madrid, Spain on June 1, 2021.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#6770484

1 June 2021

Sergio and Javier Torres, chefs at Cocina Hermanos Torres (Barcelona), during the presentation on the second day of the “Madrid Fusión” fair at the IFEMA fairgrounds in Madrid, Spain on June 1, 2021.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#6770486

1 June 2021

Sergio and Javier Torres, chefs at Cocina Hermanos Torres (Barcelona), during the presentation on the second day of the “Madrid Fusión” fair at the IFEMA fairgrounds in Madrid, Spain on June 1, 2021.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#6770496

1 June 2021

Sergio Torres, chefs at Cocina Hermanos Torres (Barcelona), during the presentation on the second day of the “Madrid Fusión” fair at the IFEMA fairgrounds in Madrid, Spain on June 1, 2021.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#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.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#3732314

31 January 2019

Adam Pohner and Team Hungary arrive to the award ceremony during the Bocuse d’Or Grand Finale 2019 - Day 2 on Jan 30, 2019 at Eurexpo in Lyon, France.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#3732316

31 January 2019

Adam Pohner and Team Hungary on the award ceremony during the Bocuse d’Or Grand Finale 2019 - Day 2 on Jan 30, 2019 at Eurexpo in Lyon, France.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#3727732

29 January 2019

The chef Adam Pohner and his commis Richard Csillag of Team Hungary cooking at Bocuse d’Or Grand Finale - Day 1 on Jan 29, 2019 at Eurexpo in Lyon, France.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#3727742

29 January 2019

The chef Luiz Filipe de Azevedo E Souza of Team Brazil cooking at Bocuse d’Or Grand Finale - Day 1 on Jan 29, 2019 at Eurexpo in Lyon, France.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#3727756

29 January 2019

The chef Adam Pohner and his coach Victor Segal of Team Hungary chat during the cooking at Bocuse d’Or Grand Finale - Day 1 on Jan 29, 2019 at Eurexpo in Lyon, France.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#3727774

29 January 2019

The chef Adam Pohner of Team Hungary teasts during the cooking at Bocuse d’Or Grand Finale - Day 1 on Jan 29, 2019 at Eurexpo in Lyon, France.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.