Artisan Catering
Artisan is a boutique catering. We serve the Tampa Bay community and beyond and provide detail-oriented catering based on creative cuisine, sophisticated yet friendly service, and we personally focus on our most important asset: you.
We cater social events, corporate functions, and weddings from 10 to 500.
Food Photography
Chef Gui is a chef and freelance food photographer based in Tampa Bay, Florida.
He works for a variety of editorial and commercial clients interested in portraying the natural beauty of food.
His award-winning photos have been portrayed in a variety of printed and online publications.
Freelance
Speaking engagements
Cooking demonstrations
Technical translations (Fr/En/Sp)
Culinary writing
Restaurant consulting
The Chef's Repertoire for iPhone/iPad/iBooks
The Chef’s Repertoire is available for download with iBooks on your Mac or iOS device, and with iTunes on your computer. Books can be read with iBooks on your Mac or iOS device.
The Chef’s Répertoire e-book is the perfect electronic reference for every hospitality professional, food writer/blogger, and culinary enthusiast.
Chef Gui’s first book is definitely one he can be proud of, and I believe that it will be well-received by professional chefs and culinary enthusiasts alike. Gui has created a quick-reference inventory that every American working in the hospitality industry should own.
Rick TramontoThe Chef's Repertoire
The Chef’s Repertoire is a superb collection of classic dishes served on American menus with their pronunciations, origins, ingredients, and techniques.
Inspired by Le Repertoire de La Cuisine, it is a must-have for the professional or serious home chef.
The Chef’s Repertoire has won a Cordon d’Or International Culinary Awards for Best Culinary Literature. It has received praised from celebrity chefs and other professionals.
Chef Gui’s book will inspire great cooks to create great meals. It will find a place at my desk where I will use it to inspire some exciting new BBQ dishes.
Ray Dr. BBQ LampeMeanwhile, on Facebook...
One of the best food events of the year will be held on May 16 at the Sheraton Sand Key, and will benefit the Ryan Wells Foundation. I'll be there as a board member for the foundation and would love to see you there.
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Save the Date for Evening with the Chefs on May 16
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The Kitchen 24, Niki Kouremetis-Tanner and 3 others like this
We do have a winner for the Molecular Cuisine Kit: Zack Stevens. Congrats!
All participants were entered into the Random Name Picker by MiniWebtool, and Zack came up. Zack is one of my past culinary students and is now at Le Cordon Bleu. So I'm sure he'll make a good use of the kit.
Zack, please private message me your address and we'll mail your prize.
Thank you all for participating. We'll have more giveaways soon.
Staci McDonald, Janis Karam Gallo and 2 others like this
chef gui alinat shared The Refinery's .
This week we are celebrating our 5 YEAR ANNIVERSARY!!!! Sooooooo, we thought it would be cool to offer the very first menu from way, way back in March 2010. Seems so little! We'll offer this menu al...
Rico Carlos, The Kitchen 24 and 6 others like this
Last chance. We'll select one winner at random tomorrow night.
LAST CHANCE FOR THE FREE GIVEAWAY: A MOLECULAR CUISINE KIT Features: * a book featuring color photographs, illustrations, and 28 molecular gastronomy recipes * Explains the science behind the techniq...
Damien McKinney likes this
The Adventures of Jacques.
Our last couple of days on vacation were spent eating leftovers, I don't waste food....or wine. We are now on our way home. -JP
LoriAnn Marino likes this
Awesome.
How Noma took Tokyo: What happened when the planet's best restaurant moved to the gourmet...
independent.co.uk
The dining room will have been dismantled by now, the tableware and furniture packed up. The final cuttlefish soba noodles and iced rose-petal broth have left the kitchen; the last wild duck has been ...
LoriAnn Marino, Theresa King Smith and 2 others like this
Chef tip of the day: Water bonds with flour to form gluten. That makes tough pastry crusts. Substitute vodka, which has less water, to make great dough (I'm actually serious).
Fiona Frank, Walsh Babyhay and 6 others like this
Ok. Undeniably the coolest food thing I've seen this week. Check this out and have your mind blown! :)
www.tablespoon.com/posts/youve-been-peeling-an-orange-wrong/14800c66-27f2-4715-9936-d299ec7bfa9f?...
You've Been Peeling An Orange Wrong - Tablespoon
tablespoon.com
You've been peeling an orange wrong. Here's how to peel an orange the quick and easy way.
LoriAnn Marino likes this
Let's follow each other on Twitter.
twitter.com/chefgui
Gui Alinat (@chefgui) | Twitter
twitter.com
The latest Tweets from Gui Alinat (@chefgui). Chef & author of The Chef's Repertoire. More info at t.co/YFuDKLcAOd. My book on Amazon: t.co/5e5qroo9mq. Tampa Bay, Florida
Anne Marie Sebban, LoriAnn Marino and 1 other like this
Madison Miller, Michele Mireille Hubac Nicol and 7 others like this
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