Don't touch your food.

All these ingredients, they grew together in one veggie patch, so it is sort of make sense to put them all together in one dish. Plating is crucial, you want to put some ingredients were put in one spot to showcase their purity while some were scattered to sort or married each ingredients with each other which back to the concept that they grow on a same patch. Hand drawn and hand written with love and passion! :)

This is what my husband ,who is a chef, thinks when he's cooking

finally I did it :D

I've played around with how a chef would construct a burger and decided to exaggerate this concept in a playful way and ignoring any real concepts. It was fun to doodle my little chefs building this burger.

Every chef I've seen draws upon flavors, memories, and moments from their childhood. Dino nuggets, fries, peas & carrots, and cookies are foods many of us remember fondly (or maybe not so fondly) as kid food.

Love the sketch books, keep drawing, and let me know if you all are looking for more graphic designers XD -MFS

Peter Raymond Addison. I love. "The Mind of A Chef" and sincerely hope to win so I don't have to buy my wife all these cookbooks!

Inspiration- what's swirling through my mind...

Fridge Inspiration - Jannell Lo

Pen lines, digital coloring

I always sketch/illustrate my plates before executing them. I was a tattoo apprentice for a short time, and have always been interested in old school and traditional style art. The simplicity of 3-4 colors and very rudimentary simple lines is something that I still apply to my plates today. Though the flavors may be complex, I still strive for simplicity and easily identifiable hints of nostalgia in my dishes. Thank you for the opportunity to share my artistic and culinary passions, as they are completely intertwined in my life. The direct dish this correlates to is on my Instagram: @forageandfir

What`s cooking? Well, lot of things is going through my mind while cooking. Remember this and that. Did I do that? How about ...?

There is an organized chaos going on in the mind of a chef. The chef must think on a global scale and consider what is going on in the world such as food trends, sustainability, history, seasonality, and flavor. In this doodle shows the world as a giant plate and in that world there is a cheeseburger jellyfish escaping a Michelin Star Fish with its Spaghetti tentacles. A chefs mind is always thinking about the time and deadlines. I don't think there is anything more in tune then a Chef's Mental Clock, because in the kitchen is seems like time is always the enemy, and to be a chef, it takes time.

The mind of a chef has to be clear and simple - just like a tiny green pea.

Meals are better when you have someone to share it with.

As a cook myself, My mind is always brainstorming trying to come up with creative dishes. Whenever I think of a dish I try to pull from different experiences and cooking techniques that I learned from traveling abroad and also throughout my years in culinary school. You could say my mind turns into an octopus pulling ideas and inspirations with its tentacles to form the ultimate dish.

Mr. Octopus :) P.S: every chef dreams to have 4 hands , I guess

I started drawing TV because I wanted to improve my portrait skills. I often watch a show several times waiting for a wonderful quote or pose or joyous moment. Mind of a Chef is absolutely my favorite show right now, as it is graphically innovative. The chef mind and the designer mind (mine) collide and take me to places that I'd never thought about before. Follow me @ohmydoodle on instagram. Use #idrawanddwatchtv to find my art.

but i told you vegan!

Shrimp scampi over pasta!

How a chef imagines himself, when he is furry in the kitchen

The concept of this plate was to focus on the world of Canarsie Brooklyn that inspired Chef Edward Lee. The plate shows the imagery of the city he grew up with as well as highlights his close relationship with his mother and desire to make his family proud. The goal was to show all the different sights and sounds that Edward grew up in, food related or not, that eventually shaped his appreciation and love of culture and food.

I've been a cook for ten years, and my personal goal was to deliver an experience reminiscent of those childhood moments we all love.

Spreading happiness one plate at a time

A plate showing that cooking is just not about taste but there is science and art behind it. A good dish provokes all 5 senses and hence should be prepared by all five senses. The blue lines depict what lies underneath proteins. Inspiration: Magnus Nilsson, my hero!

The chef imagines herself creating magic with her collection of ingredients and talents, while singing.

Yin Yang

Mind of a Chef x DA x A Clockwork

The Mind of Chef inspired me to start following the work of all the great chefs of our time the last couple of years. It amazes me the preparation that goes into making a truly incredible meal - starting all the way to the health of the soil the vegetables grow in, to our own familial and cultural roots. Creativity, knowledge, and hard work combine to create a form of art that is not only beautiful, but also fundamentally necessary to our survival. These chefs are finding themselves at a pivotal point in time to take us back to how food should really be sourced and prepared, for our own health, as well as the health of the environment. Magnus Nilsson, Sean Brock, David Chang...they may not know it but they are inspiring the rest of us to consider the why and the how behind everything we eat for the first time in a long time, and this gives me hope for the generations that follow us. "The greatest lesson came with the realization that good food cannot be reduced to single ingredients. It requires a web of relationships to support it." - Chef Dan Barber

For me, the mind of a chef is like that of a young child with uninhibited creative courage who can finger paint with the six tastes (Sweet, Salt, Astringent, Pungent, Bitter and Sour) to create something new, something intricate, something delicate and something truly memorable. \r\n\r\nIn this hand drawn work, the patterns are a visual interpretation of food ingredients, representing each of the six tastes.

My favorite chef makes amazing fishes and is inspired by it in all its forms.

My 'mind of a chef' entry is depicting what is my idea of a chef would be imagining as a nightmare of a plate to have served up to a guest.

When thinking about what's on the mind of a chef when cooking, I imagine them to be anticipating the happy faces of the people they are cooking for, enjoying their creations. When I am asked to cook (which is very rarely), I'm always palpitating at the stove hoping that whatever comes out pleases the crowd. I also think of my dad cooking our family meals and how it makes him happy to see his kids dig into the dishes with reckless abandon. So, for this doodling challenge, I illustrated a table of good people thoroughly enjoying their chef's preparations!

To me, and it seems to many chefs ;), eggs are the best. They fit well for every meal, for most type of cuisine. I eat and cook them nearly every day!

Food is Life!

The Large Gear represents the "grind". Chef's are always "on the grind" . Our "gears" are always turning in our minds to create new menu ideas. I have been a chef for over 15+ years now and I also have a published comic strip in the "Independent" called "Chef Life". This is my dedication to hard working Chef's everywhere! hand drawn, no computer images.

My doodle was inspired by the idea when chefs marries new flavors together. Thought it could make for a fun little comic.

When you catch your fish by the hook , Twist your leg while you cook. The flavours will flow onto your plate, That's whats on the Mind of a Chef ,Mate!

Slices. A space of spaces...

Chilean Empanadas remind me of family.

Tuscany landscape

My Mind of a Chef

I drew blue doodles to represent the sea, its food being all the time on the mind of a chef ! The egg is also very important to them. There was no way to do this drawing without one :)

Entering zen mode when cooking. When all the ingredients start to smell good.

The things I'd like to think that chefs think about.

A chefs worst nightmare is being fed hostile foods with a brain hemorrhagolia the size of a grapefruit.

Hmm...Is there a chance to prepare a fishes dish? I mean fishes vs fish. A fishes dish with a mix of different fish cuisines in just a dish, a nice blend of fishes taste. SiennyLovesDrawing loves to eat fish, any cooking styles, hence would like to enjoy a fishes dish with a nice blend of different international cuisines & cooking styles :)

What is on the mind of a chef? I believe it is an assemblage of ideas and influences to create something new and possibly unheard of. Together with heaven iconography and and a puddle of natural textures, the Icee Whip puts the final touch on an otherworldly creation.

Chinese dumpling molded into a catfish

always a sausage fest

What really runs in the mind of a chef when they think of a particular cuisine?

measuring cup chef

Cooking is passion, creativity and, yes, SCIENCE!

Kitchen's are where fun is found, creativity is bubbling and laughter is all about. I find myself in the kitchen when I really need to cook up some happiness....and it's contagious!

Creativity, Care, Happiness, Control, Detail, Chaos

Food is Fuel. Let's Eat!

The lovely Julia Child in ballpoint pen and crayon :)

Food is Art..Art is Food.