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Racing Illustrated - Putting on the Stakes

Racing Illustrated - Putting on the Stakes


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Racing Illustrated - Putting on the Stakes

Racing Illustrated - Putting on the Stakes A jolly French Chef working in a large restaurant kitchen puts an order of beef steaks under the grill. One could say this card was medium rare... Date: circa 1903

Mary Evans Picture Library makes available wonderful images created for people to enjoy over the centuries

Media ID 7249171

© Mary Evans Picture Library 2015 - https://copyrighthub.org/s0/hub1/creation/maryevans/MaryEvansPictureID/10577987

Beef Chef Cookery Cooking Grill Kitchen Meat Putting Restaurant Stakes Grilling Steaks


EDITORS COMMENTS
Putting on the Stakes: A Culinary Preparation for the Thrill of the Race, circa 1903 Amid the bustling atmosphere of a grand French restaurant kitchen, a jolly chef puts an order of succulent beef steaks under the watchful eye of the grill. The anticipation of the impending race is mirrored in the chef's expression, as he meticulously prepares the dish that would soon be savored by the esteemed patrons. The year is 1903, and the excitement of the racing season is in full swing. The kitchen, a hive of activity, is a reflection of the energy and passion that surrounds the sport. The chef, with his white apron and toque blanche, is a master of his craft, expertly balancing the demands of the kitchen and the expectations of his discerning clientele. The beef steaks, tender and juicy, are the star of the show. Their sizzling presence on the grill is a testament to the chef's skill and the restaurant's reputation for excellence. The aroma of the grilling meat fills the kitchen, tantalizing the senses and adding to the sense of anticipation. The scene is one of harmony and precision, as the chef expertly manages the flames beneath the grill, ensuring that each steak is cooked to perfection. The kitchen staff move in unison, their movements fluid and efficient, as they prepare the accompanying dishes and ensure that the dining room runs smoothly. As the steaks reach their desired doneness, the chef carefully removes them from the grill, their rich, browned exterior giving way to a succulent, pink interior. The dish is then artfully plated and presented to the waiting diners, who eagerly anticipate the first bite. In this moment, the kitchen is a microcosm of the racing world, where precision, skill, and passion come together to create an unforgettable experience. The chef, with his steaks under the grill, is the conductor of this culinary symphony, orchestrating a perfect harmony of flavor and excitement that will leave a lasting impression on his diners.

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