TRUFFLED PARMESAN BALL
Truffle Ball Blend parmesan in a robe coupe (food processor). Slowly add egg whites. Place in a stainless steel bowl and combine truffle oil and chopped truffles. Season with salt...
https://www.chefspencil.com
All posts by Derek Bissonnette
Spending 22 years as a highly skilled chef has taught me the importance of perfection. Over the years of documenting my food, I found my love and passion for photography, which I would love to share with you…
Because people’s first sense of their dining experience is visual, start that experience by capturing their attention with exceptional photos on your website and in your promotional offerings. I can help you create that special experience by giving your guests a little teaser that encourages them to come in, and get the real magic of the food and how it is presented. And then taste the exquisite combinations of flavor, acidity, texture and balance that you prepare with great care. Make this a complete experience they can savor for a life time.
Client list: Edible Maine, The White Barn Inn, Vanderbilt Grace, Uber Eats, 50 Local, Modernist Pantry, Portland Press Herald, The Village, Musette by JC, Georgetown Pottery, Cider Mill Press, Sweet Tooth Truffles, Ocean at the Cape Arundel Inn, Pearl/Spat Oyster Cellar, Gorgeus Gelato, Belleville, Fork Food Lab, Barista and Bites, Blue Rooster, Essan, Flores Restaurant, Portland Pulp, The Truffle Truck
Education and cooking experience
The Culinary Institute of America, New York
The White Barn Inn, Maine
The Inn at Little Washington, Virginia
Summer Lodge Country House Hotel, Great Britain
Are you in need of a professional photographer to capture your creativity? Would you like to enhance your home or restaurant with one of my photos framed and displayed on the wall?
