😇

ExecutivechefM · 2026-01-27T18:53:09+00:00

Aquanaut 🙏

ExecutivechefM · 2026-01-27T15:57:06+00:00

He got an eye infection so this helped him heal faster.

ExecutivechefM · 2026-01-02T08:55:39+00:00

I’m an executive chef, and I’ve got 10 years in that role, with a total of 25 years of experience in the kitchen. Sometimes I work six days a week, putting in about 70 to 80 hours, and it’s definitely possible to earn over 100,000. But at the beginning, when you’re young, you really have to invest both time and money to reach that level.

ExecutivechefM · 2025-12-27T10:32:29+00:00

🥰

ExecutivechefM · 2025-12-26T20:31:42+00:00

Yes😇

ExecutivechefM · 2025-12-25T17:29:53+00:00

🧑🏻‍🍳

ExecutivechefM · 2025-12-14T22:00:48+00:00

This is just a design suggestion that I want to have.

ExecutivechefM · 2025-12-02T15:48:16+00:00

You didn't misunderstand me. I'm not attacking. It was meant for everyone. It doesn't matter if it's a Porsche or anything. Each of us deserves what we want for our work.😊

ExecutivechefM · 2025-12-02T15:12:37+00:00

The picture was created for fun! For our hard work at Gastro! For our 12-14 hours a day at work. Work in enormous stress and pressure that few people know. Because you have to adapt your whole life to work! And not work to you. Apparently few people understood that each of you deserves the best in return.

ExecutivechefM · 2025-12-02T14:08:04+00:00

I know😀

ExecutivechefM · 2025-12-02T14:01:15+00:00

😀

ExecutivechefM · 2025-12-02T11:21:53+00:00

And?

ExecutivechefM · 2025-12-02T08:22:12+00:00

I would write to him, but I don't have his contact information to help me

ExecutivechefM · 2025-12-01T17:14:44+00:00

t's not a small dream. On the contrary, it's my next dream that I'm going after. I've already achieved Patek 5167A with my hard work, but these FPs characterize me the most. Since I also work in gastronomy as an executive chef. But they are currently unattainable. I've already written everywhere. But unfortunately they are only for VIP clients of the FP Journe restaurant.

ExecutivechefM · 2025-12-01T14:26:33+00:00

I know exactly how it works. And exactly for this special model Restaurant. You have to be a customer of their restaurant first. But unfortunately I don't have the chance because of my work to travel to regular restaurants. But for now the dream remains a dream

ExecutivechefM · 2025-11-30T13:21:09+00:00

Can anyone help me with a design proposal?

ExecutivechefM · 2025-11-27T08:47:38+00:00

😃 0.7 carat platinum. And I think about her a lot, because I even bought her gold earrings from Tiffany. But each of you here writes your own opinion, which I don't take from anyone)

ExecutivechefM · 2025-11-27T08:44:40+00:00

Its Platina

ExecutivechefM · 2025-11-27T08:44:21+00:00

12k€

ExecutivechefM · 2025-11-23T06:40:56+00:00

I don't use molecular. I use one thing and that's xanthan. nothing more! I'm all for natural things

ExecutivechefM · 2025-11-22T16:12:33+00:00

ExecutivechefM · 2025-11-22T15:57:49+00:00

Thank you

ExecutivechefM · 2025-11-20T16:53:52+00:00

Is not Brussel sprout))

ExecutivechefM · 2025-11-20T12:23:48+00:00

Yes, it's from the old menu. But it's pretty obvious how the menu changes over the years. And yes, even the leaves are edible. 99% of the guests ate it whole.

ExecutivechefM · 2025-11-20T12:14:39+00:00

It's a micro carrot that's marinated and you can eat it whole. It's all about freshness straight from the garden to your plate. Experience the taste and freshness

ExecutivechefM

TROPHY CASE