puntafoodandwine.com
Punta del Este Food & Wine
http://www.puntafoodandwine.com/chefs
Click sobre la imagen para más información. 2014 Punta de Este Food and Wine. Estudió en la Escuela de Cocineros Gato Dumas, Le Cordon Bleu Paris y también en la Chocolate Academy en España. Su carrera profesional comenzó en 1996 en Montevideo trabajando en el restaurante Il Cuoco. Desde el año 2009 es el Chef Ejecutivo de Estancia Vik y Playa Vik de José Ignacio, donde ejerce su filosofía culinaria que privilegia la investigación permanente en la cocina y el uso de productos locales. Con una carrera pro...
puntafoodandwine.com
Punta del Este Food & Wine
http://www.puntafoodandwine.com/chefs.php
Click sobre la imagen para más información. 2014 Punta de Este Food and Wine. Estudió en la Escuela de Cocineros Gato Dumas, Le Cordon Bleu Paris y también en la Chocolate Academy en España. Su carrera profesional comenzó en 1996 en Montevideo trabajando en el restaurante Il Cuoco. Desde el año 2009 es el Chef Ejecutivo de Estancia Vik y Playa Vik de José Ignacio, donde ejerce su filosofía culinaria que privilegia la investigación permanente en la cocina y el uso de productos locales. Con una carrera pro...
chefsinsight.com
Ben Ford - Interview + Photos + Pork belly lettuce wraps w/ pickled watermelon + chili glaze recipe - Chef's Insight
http://chefsinsight.com/ben-ford
To see when new chefs are added! Join the email list. Your address is safe with us. Pork belly lettuce wraps w/ pickled watermelon chili glaze. DAY 1: Watch out hoggies, we’re comin’ to shoot you! Just kiddin’. Kinda. We’re off to ReRide Ranch, 70 miles north of Ben’s place to see some hogs. We arrive and meet the owner, Lefty, a man in a straw hat and a bushy horseshoe moustache that smiles ear to ear. Tucked away in the mountains, this farm is beautiful but dang, it’s butt cold! Lefty Ayers, yeah.
cobayamiami.com
Cobaya | Gourmet Guinea Pigs: January 2015
http://www.cobayamiami.com/2015_01_01_archive.html
Cobaya Gourmet Guinea Pigs. Inspired by the "underground dinner club" concept, we're assembling a group of willing guinea pigs ready to try whatever experiments local South Florida chefs are cooking up. Purpose of the experiment. Be a guinea pig. Tuesday, January 27, 2015. Experiment #48 - Cobaya Proof with Chefs Justin Flit and Matt DePante. You can see all the pictures in this Cobaya Proof flickr set. And read recaps at Food For Thought. We'll update when recaps are posted. Bottarga, lemon breadcrumbs.
sgklaculinaryshowdown.org
Culinary Showdown
http://www.sgklaculinaryshowdown.org/celebrities-ford.html
Register / Login / Donate. For a Good Cause. A nod to his father’s influence, Ben adopted the ability to create with his hands, a skill that eventually found its way into his cooking. Traveling extensively through South America and across the US, he was enamored by the hand-crafted cooking mechanisms used in homes, from roasting sheds to cinder block pits, many of which became the blueprint for his own versions years later. SHORT STOP TO SLOW FOOD. Member of American Chef Corps. For a Good Cause.
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