chef_david_blessing_

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chef_david_blessing_ Professional Chef for over 30 years in Restaurants, Hotels, Catering, consulting and private events.

20/05/2025
Nantucket Wine Festival 2025 Walker reception. Brent raises beef, short rib, empanadas with chocolate cherry mole and pi...
18/05/2025

Nantucket Wine Festival 2025 Walker reception. Brent raises beef, short rib, empanadas with chocolate cherry mole and pickled ramp salsa Verde

Happy Mothers Day to the best step mother one could also for!
11/05/2025

Happy Mothers Day to the best step mother one could also for!

Happy Mother’s Day mom. Love you.
11/05/2025

Happy Mother’s Day mom. Love you.

Happy Mother’s Day to the best around and to all the amazing moms out there!
11/05/2025

Happy Mother’s Day to the best around and to all the amazing moms out there!

See you on the Grey Lady!
10/05/2025

See you on the Grey Lady!

20/04/2025
Thank you to everyone who came out to support me yesterday. Special thanks to coach for training me for my first compet...
14/04/2025

Thank you to everyone who came out to support me yesterday. Special thanks to coach for training me for my first competition and and Jeff Butterworth for all the support and rx gear. I am very pleased with my results coming in first and setting two all-time PR’s in squat and deadlift. Final results: squat-385, bench 225 and deadlift 402 for a total 1012lbs exceeding my goal of 1000lbs ⚪️⚪️⚪️🏋🏽‍♂️🥇💪💪💪💥💥💥
Shout out to and for putting on an awesome event!

Today is THE day! S**t is getting real. My first powerlifting competition. Pumped, focused and can’t wait to test myself...
13/04/2025

Today is THE day! S**t is getting real. My first powerlifting competition. Pumped, focused and can’t wait to test myself. LFG💪💪💪💥💥💥

Thank you to our incredible partners for thier generous donation of Pork Belly for the James Beard Taste America gala. ...
14/02/2025

Thank you to our incredible partners for thier generous donation of Pork Belly for the James Beard Taste America gala. We prepared this Thai inspired three day cured, braised and fried pork belly, lettuce wrap with Makrut Lime, lemongrass, ginger, caramel glaze, and fried shallots. Having beautiful product to start with inspired this fragrant and flavorful dish. What an incredible night with amazing chefs, wine, spirits and food. It’s was an honor to host and participate again! Cheers!

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