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 Roe deer / carrot / blood / strawberry / lovage!

@marcin4funphotos
@szpytmamateusz @tako.gastro
@fotofoodie

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 Guinea fowl/beetroot/young potato/demi-glace!

@marcin4funphotos
@szpytmamateusz @tako.gastro
@fotofoodie

Summer delicious cream of zucchini and green asparagus / potato puree / sour cream / dill olive oil at Gusto Restaurant in Karpacz - Poland made by chef Kamil Bojarczuk.
@marcin4funphotos
@fotofoodie
@restauracja_gusto
@hotel_tremonti_karpacz
@kamil_bojarczuk

MOBILE PHONE Photo 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 entrecote steak\beetroot jelly\beetroot salad/demi/potato/tarragon potato chips/potato purée!

@marcin4funphotos
@szpytmamateusz @tako.gastro
@fotofoodie @honorglobal @honor_polska #honormagicv5

MOBILE PHONE Photo taken during trip to Szczecin. Nice breakfast at @bonjour.szczecin
Here baked Eggs with Vegetable Ratatouille
Seasonal vegetables (bell peppers, eggplant, zucchini, onion, tomato) baked in a fragrant tomato sauce with poached eggs.
Served with a crispy baguette

@marcin4funphotos
@fotofoodie @honorglobal @honor_polska #honormagicv5

A dish created during a tasting dinner at Dziki Wodospad / Karpacz - Poland. A colorful dumpling made from eggless dough, stuffed with Thai-style pulled duck, served in a rich broth with coconut milk, fresh herbs, and herbal olive oil.
@marcin4funphotos @fotofoodie @dziki_wodospad @chef_jadach

A dish created especially for an outdoor movie night by the talented chef Igor Plis at the unique "Dziki Wodospad" restaurant in Karpacz, Poland. The plate features Sashimi made of salmon smoked by us / ponzu sauce / Japanese mayonnaise / fresh herbs / black sesame / bread

@igor.plis.399 @marcin4funphotos @fotofoodie @dziki_wodospad

A dish created especially for an outdoor movie night by the talented chef Igor Plis at the unique "Dziki Wodospad" restaurant in Karpacz, Poland. The plate features shrimp gyoza dumplings, delicate miso broth, shiitake mushrooms, sesame oil, and chives.

@igor.plis.399 @marcin4funphotos @fotofoodie @dziki_wodospad

A dish created especially for an outdoor movie night by the talented chef Igor Plis at the unique "Dziki Wodospad" restaurant in Karpacz, Poland. The plate features duck rillettes / homemade bread toast / pickled shallots / red wine jelly / fresh herbs

@igor.plis.399 @marcin4funphotos @fotofoodie @dziki_wodospad

A dish created especially for an outdoor movie night by the talented chef Igor Plis at the unique "Dziki Wodospad" restaurant in Karpacz, Poland. The plate features duck rillettes / homemade bread toast / pickled shallots / red wine jelly / fresh herbs

@igor.plis.399 @marcin4funphotos @fotofoodie @dziki_wodospad

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

Photos taken during culinary workshops conducted by the exceptional chefs Mateusz Szpytma and Mirosław Jadach who, on behalf of Tako, created and inspired other people in the culinary industry. Here Guinea fowl/ cucumber salad with lightly salted asparagus/ young carrot puree/ colorful Malloreddus made of eggless dough with beetroot, spinach or turmeric

@marcin4funphotos
@szpytmamateusz @chefjadach @tako.gastro
@fotofoodie
@gastrohouse1 @finedineeurope

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