Marcin

Kaźmieruk

Photos taken during culinary workshops conducted by the exceptional chef Mateusz Szpytma, who, on behalf of Tako, created and inspired other people in the culinary industry. Here rooster broth with sausage, pulled rooster and morels!

@marcin4funphotos
@szpytmamateusz @tako.gastro
@fotofoodie
@nikoneurope @nikonusa @godox_global

Photos taken during culinary workshops conducted by the exceptional chef Mateusz Szpytma, who, on behalf of Tako, created and inspired other people in the culinary industry. Here pork tenderloin with asparagus pancake, potato gratin, apple salad and lightly salted asparagus.

@marcin4funphotos
@szpytmamateusz @tako.gastro
@fotofoodie
@nikoneurope @nikonusa @godox_global

I had the great pleasure of participating in the new menu testing at a place that's just opening, but is already generating a lot of buzz. The photo shows baked vegetables with shrimp and basil, a dish prepared by chef Piotr Motała at Chivo restaurant in Łomnica, Poland.

@chivorestaurant
@piotr_motala
@fotofoodie
@marcin4funphotos

This appetizer was prepared during a tasting dinner at the Modra restaurant in Wrocław. The appetizer was created by the renowned chef Kamil Tłuczek and consists of Proziak (soda bread)/cottage cheese/smoked trout/caviar.
The entire evening experience was created by chef Przemysław Szwak and Tomasz Zdrenka.

@kamil_tluczek
@gotowaniezpasja_
@tomaszzdrenka
@fotofoodie
@marcin4funphotos

These beautiful sweet works of art were created during workshops under the supervision of the brilliant confectioner Mariusz Łęszczak in the culinary studio of Dorota Puć-Pietrzykowska. I love combining business with pleasure and learning new gastronomic secrets. Especially when they look so phenomenal!
The photo shows chamomile cheesecake, caramelized nuts, chocolate.
@pracowniakulinarna
@mariusz_leszczak_chef
@fotofoodie
@marcin4funphotos
@finedineeurope

Photo taken during the Polish Game Championships, where two outstanding chefs joined forces during live cooking to create one unique dish that thrilled the taste buds of those watching.

The dish was created by Ernest Jagodziński and Karol Okrasa and is: Daniel's tenderloin in burnt hay / azure cheese / mushrooms / cranberries / mayonnaise made of burnt hay. All served on a plate from Fine Dine.

@ernest.jagodzinski.7
@karol.okrasa
@fotofoodie
@marcin4funphotos
@chefstablebyernest
@finedineeurope
@tako.gastro
@horeca_las_kalisz
@nikoneurope @nikonusa

These beautiful sweet works of art were created during workshops under the supervision of the brilliant confectioner Mariusz Łęszczak in the culinary studio of Dorota Puć-Pietrzykowska. I love combining business with pleasure and learning new gastronomic secrets. Especially when they look so phenomenal!
The photo shows white chocolate cream with bergamot, mirror strawberry icing.

@pracowniakulinarna
@mariusz_leszczak_chef
@fotofoodie
@marcin4funphotos
@finedineeurope

These beautiful sweet works of art were created during workshops under the supervision of the brilliant confectioner Mariusz Łęszczak in the culinary studio of Dorota Puć-Pietrzykowska. I love combining business with pleasure and learning new gastronomic secrets. Especially when they look so phenomenal!
The photo shows coffee cream, blackberry Cremeux, vanilla chantilly
@pracowniakulinarna
@mariusz_leszczak_chef
@fotofoodie
@marcin4funphotos
@finedineeurope

Shot taken during my food photography workshop @studiodwakruki. Delicious passion fruit mousse created by @krzysztofszpytma thx for amazing help @puszysko @tutenhoman @patryk_palka_foto

@marcin4funphotos
@fotofoodie
@nikon_pl @nikoneurope @nikonusa @notopstrykpl

New place in Poland and great taste of Summer Drink at Mövenpick Resort & Spa Karpacz - Aperol, St. Germain, Gin, Thomas Henry Botanical Tonic, Lime juice!


@marcin4funphotos
@fotofoodie @kawkastudio
@movenpickkarpacz @dawidburkiewicz_
@movenpickhotels
@nikon_pl @nikoneurope @nikonusa

These photos were taken in a unique location during a unique tasting dinner. Created by chef Szymon Chybiło and Radosław Kruczkowski.

Flatbread with goat cheese, pine nuts and wild garlic pesto, pickled radish and fresh dill.

@lawendowy.chef
@Lawendowyraj.pilchowice
@fotofoodie
@marcin4funphotos

New project created for sophisticated taste buds. Privet BBQ Texas Style Pitmaster that can create the best possible meat straight from fire to your plate. Here wild canadian lobster tail sourced from the cold waters of Canada with homemade garlic butter and slow grilled over cherry andapple wood on the big green egg. Every curl of smoke in service of the lobsters natural sweetness.
Dish created by @_theartoffire

@marcin4funphotos
@fotofoodie
@biggreeneggeu

These photos were taken in a unique location during a unique tasting dinner. Created by chef Szymon Chybiło and Radosław Kruczkowski.

Sous Vide Trout Roll in three flavors—beetroot, spinach, nori. Anchovy salsa verde, fish demi-glace, trout skin chips, and lemon-thyme caviar.

@lawendowy.chef
@Lawendowyraj.pilchowice
@fotofoodie
@marcin4funphotos

These photos were taken in a unique location during a unique tasting dinner. Created by chef Szymon Chybiło and Radosław Kruczkowski.

Soup: Clear chicken and duck consommé, young confit vegetables, crispy kataifi, and fresh herbs. Delicate, aromatic, with a distinct contrast of textures.

@lawendowy.chef
@Lawendowyraj.pilchowice
@fotofoodie
@marcin4funphotos

These photos were taken in a unique location during a unique tasting dinner. Created by chef Szymon Chybiło and Radosław Kruczkowski.

Young rhubarb sorbet with pistachio meringue and crumbled bacon.

@lawendowy.chef
@Lawendowyraj.pilchowice
@fotofoodie
@marcin4funphotos

This photo was taken during a unique tasting dinner. Created by chef @Adrian Wijatyk.
Kartach with pulled wild boar neck, demi-glace with juniper served on a cream sauce, olive oil with wild garlic

@adrianwijatak
@fotofoodie
@marcin4funphotos
@nowaprowansja.eu

Photo taken during the Gault & Millau Poland gala.
Menu prepared by chef Inderjit Manot from Warsaw Presidential Hotel.

in the photo: Amuse bouche
POLISH CLASSIC BEEF TATAR / AMARANTUS / DIJON / FERMENTED MUSHROOMS
FOIE GRAS MOUSSE / CREAM / CONIAK JELLY / BEET GREEN
GOATS CHEESE MOUSSE, BLACK TRUFFLES, HAZELNUTS, LYOPHILIZED RASPBERRIES

@inderjitmanota
@fotofoodie @gault.millau.poland @jacek_krawczykk
@godox_global @presidentialhotel @marcin4funphotos

Photo taken during the Gault & Millau Poland gala.
Menu prepared by chef Inderjit Manot from Warsaw Presidential Hotel.

in the photo: Appetizer
SMOKED EEL / ROSETTE / KOHLRABI / HORSERADISH TERRINE, YUZU, CORIANDER MOUSSE, BLACK GARLIC, ANTONIOUS CAVIOR

@inderjitmanota
@fotofoodie @gault.millau.poland @jacek_krawczykk
@godox_global @presidentialhotel @marcin4funphotos

New menu at Mövenpick Resort & Spa Karpacz - Poland
grilled romaine lettuce / sour cream / feta cheese / lime vinaigrette / linseed oil / roasted cashews
Made by chef @andrzej_sawka

@marcin4funphotos
@fotofoodie
@movenpickkarpacz @restauracja_polanka_karpacz
@movenpickhotels @kawkastudio

Dish created by chef Adam Chrząstowski at Browar Warszawski
Goat cheese baked with pistachios and rose petals. Young spinach salad with figs.

@adamchrzastowski @browar_warszawski
@marcin4funphotos
@fotofoodie
@godox_global