chef au

1.  You Always Make Me Smile by champagneboyband (60k, WIP)

Celebrity Chef AU

When Cowell Productions acquires an American branch, Louis is saddled with producing Eat It and Weep, the Food Network’s new Kitchen Nightmares inspired reality show. He’s nervous when he finds out that he’s going to be working with Harry Styles, the world’s youngest Michelin-starred chef and an absolutely notorious terror in the kitchen. But it quickly becomes obvious that things will prove difficult for an entirely different reason.

2.  Learning to Eat by photo41 (28k, complete)

Celebrity chef Louis Tomlinson has a problem. He’s opening his first restaurant in 9 weeks, and he has yet to hire a pastry chef- apparently people think he’s ‘standoffish’ and ‘rude’ and ‘quick to temper’. Whatever. He ends up saddled with an annoying, happy-go lucky rookie who also happens to be obnoxiously good looking. His tv presenter and pop star best friends only add to the drama, and for fucks sake would everyone please stop quoting Julia Child?!

Kitchen AU where Harry helps Louis re-learn how to eat.

3. Aphrodisiac by aimmyarrowshigh (4k, complete)

The day he made roasted asparagus tips wrapped in Serrano ham with lemon aïoli, Louis knew: Harry Styles was trying to seduce him.

4.  lumière by simplemelodies (4.5k, complete)

Restaurants are familiar to Harry, like his childhood bedroom or the soft humming sounds Louis makes when he’s got his head smothered in Harry’s arse cheeks.

5.  Every Good Boy Deserves Cookies by recklessandbrave (8.4k, complete)

“Y-yeah?” Louis asks breathlessly, “And then?”

Harry giggles and moves his bum back to meet Louis. “Add the vanilla and crack the eggs, beating it all in with salt,” Harry says.

Or where Harry is a chef who teaches a class and Louis swears it’s only Harry’s bossiness that turns him on, not the recipe for cookies and Harry likes being praised.

rec list / chef au


nusr_et: Ottoman steak 🔪

Percy Jackson Lotus Flower Cookies

Yields 2 dozen cookies

The things you’ll need

  • 1 teaspoon kosher salt
  • 3 ½ cups flour
  • 1 ½ cup vegan butter
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons rose water
  • Large mixing bowl
  • Medium mixing bowl
  • Hand mixer with attachments
  • Whisk
  • Baking sheet lined with parchment paper
  • 2-inch circle cookie cutter
  • Plastic wrap
  • Pink vegan frosting in a decorating bag fitted with a #366 tip

Let’s get started!

  1. Preheat oven to 325°F.
  2. In a medium bowl whisk together flour and salt.
  3. In large bowl, beat butter and powdered sugar until light and fluffy. Add vanilla extract and rose water.
  4. Add the dry ingredients and mix on low until well combined.
  5. Divide dough into two halves and then wrap each half in plastic wrap. Stick them in the fridge to chill.
  6. Roll out dough to about ¼ an inch thick and then use a cookie cutter to cut circles. Place the circles onto a lined baking sheet and then bake for 12 minutes.

Time to decorate!

  1. Use a #366 leaf tip to pipe pink frosting onto each cookie in a lotus flower design.Start with larger petals on the outside and work your way to the center, making the petals smaller as you go.
  2. TaDa! If you feed these Percy Jackson lotus cookies to your guests, they’ll never want to leave!

This viral restaurant receipt is trying to remind people that their day-to-day lives would be totally different without immigrants.

The chef of this Brooklyn restaurant:

  • Born and raised on a sheep farm
  • Immigrated from New Zealand
  • Traveled the world to bring New Yorkers foods from other cultures

And that’s not even accounting for the staff of his kitchen.

Dreaming up Delectable Holiday Traditions with Pastry Chef Dominique Ansel

To see more of Dominique Ansel’s sweet creations, follow @dominiqueansel on Instagram.

A sugar-dusted pinecone with 80 chocolate petals, a marshmallow flower unfolding atop steamy hot chocolate — Dominique Ansel’s (@dominiqueansel) holiday creations sound like something only Willy Wonka could dream up, but his ingredients are traditional favorites. “One uses gingerbread or peppermint. Every holiday it’s the same kind of celebration, the same kind of ingredients — I think there are tons of ways to still use these flavors but make them a little bit more creative,” says the French pastry chef, who opened bakeries in New York, London and Tokyo. “One of my favorite things is to stand behind the pastry case and observe people and to see their reactions. It feels almost like a magician doing a trick,” he says.