Chef Luis Garcia
@luisgarcia99.bsky.social
Freelance Professionally Trained Chef . most of my training in London Working for Le Gavroche, Langans Brasserie, Quo Vadis & Rick Stein, At SOUS / PASTRY LEVEL. NO RECRUITMENT AGENCIES !
Tel: 07825 456843
Email : tristanluisgarcia@protonmail.com
Tel: 07825 456843
Email : tristanluisgarcia@protonmail.com
I thought trump
was the biggest grimiest pile of slag that ever existed!
was the biggest grimiest pile of slag that ever existed!
February 13, 2026 at 8:14 AM
I thought trump
was the biggest grimiest pile of slag that ever existed!
was the biggest grimiest pile of slag that ever existed!
Booblyboop boops!
February 9, 2026 at 4:04 PM
Booblyboop boops!
4 eggs to 500ml cream or milk and cream. Soak. Croidsants and bake. Its a custard so it wont take long.
January 28, 2026 at 10:40 AM
4 eggs to 500ml cream or milk and cream. Soak. Croidsants and bake. Its a custard so it wont take long.
looks like something my cat threw up!
January 27, 2026 at 7:34 PM
looks like something my cat threw up!
why is it called "head cheese???"
November 9, 2025 at 9:59 AM
why is it called "head cheese???"
Simple salad of parma ham
July 30, 2025 at 11:39 AM
Simple salad of parma ham
Mostly, people try to restaurant it , just keep it simple and learn properly, antinio carluccio did it best.
July 30, 2025 at 11:36 AM
Mostly, people try to restaurant it , just keep it simple and learn properly, antinio carluccio did it best.
absolutely outrageous! I would have started a riot! No one should have to put up with this crap these days.
July 30, 2025 at 11:34 AM
absolutely outrageous! I would have started a riot! No one should have to put up with this crap these days.