NEW YORK: Daniel Humm, chef of Eleven Madison Park in New York has reopened his three Michelin star restaurant kitchen and turned it into a commissary kitchen with the goal of producing thousands of meals each day for those who are working on the front lines and those who have been deeply effected by the current crisis. After closing the restaurant and creating an auction in aid of his staff, the award winning chef said he had been struggling with what do since since they closed the doors to their restaurants. “All our worlds have been turned upside down. We need to stay safe, we need to protect each other and the vulnerable.” “But I need to help New York City, it’s given so much to me, even if I can help just a little bit,” he said. To date, New York has been the hardest hit in the United States. “With our friends at Rethink Food NYC who have partnered with American Express we found the answer. We are blessed to have a beautiful and spacious restaurant and kitchen, we have … Continue reading
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(15) Milano Wine Week launches campaign in aid of Bergamo hospitals
MILAN: Milano Wine Week has launched a campaign in aid of two hospitals in Bergamo, the epicentre of the COVID-19 crisis in Italy. The Milano Wine Week is calling on the Italian and international wine world to support Policlinico San Pietro in Ponte San Pietro and Policlinico San Marco in Zingonia. The third edition of the largest wine event in Milan will take place from October 3 to October 11. The president of the event Federico Gordini said that while their aim is to rehabilitate the image of Italian wine in the medium and long term we can only be focused on the present. "This is why we have chosen to support two hospitals in the province of Bergamo, the epicenter of the emergency. All funds will be donated for the purchase of materials and equipment for the improvement of the intensive and sub-intensive care unit, disposable and sterile respiratory helmets and gowns for healthcare personnel. Donations are open can can be made through the Gofundme platform at the … Continue reading
(14) Fundraiser by Deepanker Khosla to feed the jobless and hungry in Bangkok
BANGKOK: Bangkok Top Table's Young Chef of the Year Deepanker “DK” Khosla of urban farm-to-table Haoma Bangkok has launched a fundraising campaign to feed the jobless and hungry. With Thailand’s tourism sector contributing 30% of total GDP, the hospitality industry is one of the country’s largest employers. Amid the coronavirus pandemic, up to 5 million hospitality workers are facing unemployment—and need help urgently. Chef DK and the Haoma team have launched a fundraiser that will go towards cooking and providing thousands of cooks and their families with a hot meals. The donation page for Chef DK’s #NoOneHungry campaign is located at https://gogetfunding.com/noonehungry-haoma-bangkok/. “The mission of the campaign is to help those in need and those who do not have the means to survive. We want to give them a meal full of nutrition, and in return, we get a smile! Deepanker said he was inspired by an ancient Indian saying, “Ki ghar ka … Continue reading
(13) Solidarity in the kitchen: chefs cook for hospital staff
CHARLEROI: With not much to do after a government decree to close restaurants, a group of chefs from around Charleroi started Chefs Carolos Solidaires, a non-profit organisation, aimed at delivering food to staff working incessantly in hospitals. On the first day, the founder of the organisation, Constantino Longo, together with a group of chefs prepared some soup that was delivered for lunch in one of the hospitals in the Belgian city. But they were not aware that the response to this initiative would be huge. Since then, thanks to donations from various organisations and interest from other chefs, they have been delivering food made by chefs to staff in hospitals that have been hit by the COVID-19 crisis in various cities around Belgium. The chefs that have founded the association are Fabrizzio Chirico of La Table de La Manufacture urbaine, Alain Stennier of Le Substrat, Tienchin of Esprit Bouddha and Tolis Lalos of Fetavie. Others have in the meantime joined … Continue reading
(12) Kadeau in Denmark files for bankruptcy
The last post on Instagram from Restaurant Kadeau COPENHAGEN: Kadeau became the first serious casualty of the restaurant world when the Kadeau Group filed for bankruptcy because of the COVID-19 crisis. Finans newspaper in Denmark reports that the group which includes the two Michelin star restaurants in Copenhagen and Bornholm among others has filed for bankruptcy on Tuesday morning. This is the first reported bankruptcy of a top restaurant group since the coronavirus crisis hit. Kadeau in Copenhagen had two Michelin stars while the restaurant in Bornholm had one. Apart from the two Michelin star restaurants, the Kadeau Group operated a hotel in Bornholm as well as a number of other restaurants in the country. All subsidiaries and activities have been included in the bankruptcy filing. Danish newspapers quoted the CEO of the Kadeau Group Magnus Klein Kofoed as saying that the restaurant had millions in debts over the past years with the group reporting a total loss … Continue reading
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World’s 50 Best Restaurants in Antwerp postponed to 2021 – no list to be published this year
ANTWERP: The World's 50 Best restaurants event that was set to be organised in Antwerp, Belgium on 2 June 2020 will not take place. 50 Best announced today that they have cancelled the 2020 event and this will take place in 2021, circumstances permitting. The organisation announced that it will not release its annual list in ranked format this year. "50 Best have taken the decision to postpone the event programme in Antwerp until 2021 if the situation allows. Its destination hosts, Visit Flanders and the City of Antwerp look forward to welcoming the gastronomic community next summer, when we sincerely hope that restaurants will be … Continue reading
11: Karen Torosyan sells out his ‘take-out menu’ till 31 March
BRUSSELS: Karen Torosyan, chef-patron of Bozar Restaurant in Brussels has launched a take-away this week as all Belgian restaurants are closed due to a lock-down. The service from the Brussels 'pie-king' has proven to be successful with the Armenian-born chef announcing that he has sold out till 31st March. He is taking orders for next week and working on his preparations already. He launched the service last Tuesday saying this is what happens when he is alone in the kitchen. "You can come to pick up these from the restaurant by appointment and one person at a time," he said. Among the dishes he is serving are classics from his menu … Continue reading
10: Auction launched in aid of staff of Eleven Madison Park
NEW YORK: Daniel Humm and the team at Eleven Madison Park have set up an auction and donation page to help its staff whether the future. Daniel Humm said that 100 per cent of the proceeds will go directly to the team in New York city to help them through the uncertainty ahead. "Our biggest shared worry is the lack of clarity as to what the future holds - will this be days or weeks or months?," Daniel wrote in a newsletter. "We just don't know," he said. New York has been the hardest hit in the United States with cases increasing exponentially over the past few days. "It won’t be news to any of you that the past week has been … Continue reading
(9) Italia keeps on cooking: in aid of Luigi Sacco hospital in Milan
MILAN: A campaign in aid of the Luigi Sacco hospital in Milan has been launched. Proceeds from aprons sold during a digital campaign "Italia Keeps on Cooking" will be donated to the hospital, which is one of the organisations where the intensive therapy department is actively involved in the fight against COVID-19. The campaign is called Italia Keeps on Cooking and is an evolution of a campaign called Milano Keeps on Cooking. It is a digital campaign that was created by Alessia Rizzetto PR & Communication team, a Milan based PR agency specialized in food & beverage. The campaign has now been extended to the whole of Italy … Continue reading
(8) noma launches prepayment vouchers
COPENHAGEN: Have you ever dreamed of getting a reservation at noma but always ended up disappointed? Here is your chance to finally secure that difficult seat. In these challenging times for all sectors of the economy, the restaurant owned by chef René Redzepi is calling friends as well as future clients to buy vouchers which are redeemable against a future reservation at restaurant noma. These vouchers will be valid for two years and can be exchanged either for a visit at noma as well as for a future reservation or visit at any noma-branded pop-up restaurant or event in or outside Denmark. "We continue to face unprecedented … Continue reading
(7) Massimo Bottura and family launch Kitchen Quarantine on Instagram
MODENA Every day, over the past days, Massimo Bottura has given Instagram viewers a glimpse of his family life in Modena as he prepared his family meals every evening at 8pm. It was his daughter’s idea two days into the lockdown in Italy to create a show that has been called Kitchen Quarantine. It shows how her family are dealing with the lockdown. Alexa is filming the show and also asking questions to her father in the Q&A that follows after the episodes. Massimo Bottura is chef of one of the most famous restaurants in the world, Osteria Francescana in Modena. The show is a mix of Italian and English. When asked why he … Continue reading
(6) How can big platforms remain silent? – Matthew Orlando
COPENHAGEN: Matthew Orlando, the chef owner of AMASS restaurant in Copenhagen has hit out at the World’s 50 Best, Opinionated About Dining and 360 Sustainability Awards among others for not using their platforms to raise awareness about the plight of restaurants in the current crisis. “I believe that when times are tough, as they are right now, people and entities’ true colours come to the surface,” he said on his Instagram feed. “In a time when then the restaurant industry is reeling from circumstances beyond our wildest imagination, where are the lists and rating systems that make their living off us,” he said. The chef of Amass, … Continue reading
(5) How Alinea is bringing back staff after closing because of COVID-19
The Wellington Short Rib by Alinea. (Photo courtesy of Nick Kokonas) CHICAGO: It was something that Nick Kokonas and Grant Achatz never thought possible. That they would be selling an Alinea on the Go menu. But the closure of Alinea as well as other restaurants of the group which includes Next, The Aviary, Roister and St. Clair Supper Club meant that they needed to do something to bring back staff to at least work part time. What they have come up with are simple menus. Within a few days, they have managed to sell out over 2,000 meals which means that they will be able to bring back more staff members to work on the concept. Nick … Continue reading
(4) #UnitedWeDine: a Hong Kong initiative to support restaurants
HONG KONG: Over the past two months, the Hong Kong restaurant industry has been dealt a devastating blow, with once-thriving outlets struggling to stay afloat in a city that no longer dines out. Recording the first sweeping loss in annual revenue since 2004, Hong Kong’s restaurants are now in need of help and support. As a response to a declining industry that remains the heart and soul of the city, Hong Kong’s leading F&B experts The Forks & Spoons, Tatler Dining Hong Kong and On Air Collective, along with supporting media Tasting Kitchen (TK), Time Out Hong Kong, Foodie, The Loop, and WOM … Continue reading
(3) Putting a life dream on hold – Jonathan Brincat
VALLETTA: Jonathan Brincat had everything going for him. Three weeks ago, riding the crest of the wave as chef-owner of Noni, he was chef of one of the first three restaurants in Malta to clinch a Michelin star. Three weeks later, he has taken the decision to close the Valletta restaurant Noni, despite the fact that the Maltese government had not (at the time of writing) decreed that restaurants should be closed. Like many other restauranteurs on the island, including the two other restaurants that clinched a Michelin star (Grain and De Mondion) when the Guide came out late last month, many restaurant owners have unilaterally decided to … Continue reading
(2) Noma to close at least until 14 April. “The hardest decision I’ve ever had to take”- René Redzepi
COPENHAGEN: Noma restaurant chef and owner René Redzepi has announced the temporary closure of noma Restaurant till at least 14 April. "Despite the fact that being together is everything that we do, the reality is that at this time, being together is not in the best interest of our community," said the award-winning chef and one of the leaders of the world of gastronomy. "This is the hardest decision that I actually had to take in my life but we have decided to temporarily close restaurant noma until 14 April at the earliest at least as it stands right now." The chef said no one could have anticipated the developments. "We are doing … Continue reading
(1) David Martin launches YouTube channel
BRUSSELS: David Martin, chef of 2 Michelin star Brussels restaurant La Paix and an entrepreneur has launched a new Youtube channel called Martin Bonheur. The channel shows him preparing easy recipes that can be replicated at home. The French born chef who has made a name for himself at the Anderlecht restaurant but who is also an entrepreneur who previously owned renowned restaurant Bozar as well as two fish shops in Wallonia, the fish restaurant at Brussels airport and a catering company used to present his recipes on Belgian TV. Since it was launched just a few days ago, David Martin said that there had been over 200,000 … Continue reading
Tock and the record restaurant cancellations of the past week
Decline in bookings Nick Kokonas, the founder and CEO of Tock, a restaurant experience booking engine and co-owner of the Alinea Restaurant Group that includes Alinea, Next, The Aviary, Roister and St. Clair Supper Club has reported a considerable increase in the number of restaurant cancellations over the past few days. As the spike in coronavirus (COVID 19) cases rises around the world, anonymous data that represents restaurants, wineries, events in 30 countries and hundreds of cities around the world have shown a sharp decline of over 22 per cent. Writing on Twitter, Kokonas said that whole there has been a slight decline that … Continue reading
If you cannot go to Hisa Franko, Hisa Franko comes to you
KOBARID: Ana Ros and Valter Kramer have decided to close Hisa Franko from Monday 16 March to Tuesday 31 March. Ana Roš, the award winning chef of the Slovenian restaurant in Kobarid said "After every rain, the sun comes out. And when the sun comes out, everything is so beautiful." This had to be a special month for Ana Ros and Walter Kramer. They were set to welcome people attending the European Food Summit, which has also been postponed, and they had announced workshops for clients throughout the month of March. Moreover, the first book by Ana Ros called Sun and Rain was also released this month. This is her first book. Through a … Continue reading
“I understand and support the lockdown” – Kobe Desramaults
Over the past few days it has become difficult to keep track of the news. The minute you set to write something, another piece of news changes everything. For most of us over the past few weeks we have been living in unprecedented territory. Unchartered waters. Moments after I was about to write about the voluntary decision of some Italian chefs to close their restaurants came the decision to close everything down. Elsewhere, from the United States to Slovenia, from Malta to Spain, restaurants are voluntarily closing down their places to safeguard their staff and also clients. In Belgium, the country where I live, restaurants, … Continue reading
Food for Soul: Massimo Bottura and Lara Gilmore’s foundation to open Refettorio Mérida in Mexico
MEXICO: Food for Soul, a foundation set up by Massimo Bottura and Lara Gilmore to feed the poor has announced that together with Palace Foundation it will open the doors to Refettorio Mérida in Mexico. This is the first North American project which will open to celebrate Mérida’s rich culture and to engage the local community in building a more inclusive and equitable society. By bringing different people and perspectives together in a welcoming space, the aim of the Refettorio is that of building a sense of community and active participation, that is respectful of the many layers that make up present-day Mérida. Historically, the … Continue reading
Highlights
Two major wine fairs Prowein and Vinitaly postponed because of coronavirus
Two major European wine fairs, Prowein in Düsseldorf, Germany and Vinitaly in Verona have been postponed. Prowein, which was due to take place from March 15 to March 17 has been postponed by Messe Düsseldorf because of fears over the spread of the novel coronavirus. Messe Düsseldorf said it was following recommendations from the German government’s crisis management team. No date has been announced for Prowein. Meanwhile, the organisers of Vinitaly announced yesterday (3 March) that they will also be postponing the fair as well as all … Continue reading
Best Chef announces Top 100 new candidates and three-day culinary event in Rotterdam
ROTTERDAM: The Best Chef has announced the Top 100 new candidates for the 2020 Awards as well as their plans for this year’s event which takes place in Rotterdam, the Netherlands. The event, will take place on 21, 22 and 23 September. The culinary platform will also host the Food Meets Science conference, the Area Talks live debate and the Award Gala in Rotterdam. Cristian Gadau, Creative Director and Founder of The Best Chef said “We are delighted to organize a prestigious event like The Best Chef Awards in Rotterdam, as the Netherlands … Continue reading
Ultra Violet by Paul Pairet tops Top 100+ Asia Restaurants in OAD list
HONG KONG: Ultra-Violet by Paul Pairet topped the Top 100+ Asia Restaurants of 2020 Opinionated About Dining list for the second year running. The restaurant is a single-table experimental space in Shanghai, China, that unites creative cuisine with multi-sensory technology. The immersive dining experience is the first of its kind anywhere in the world, and since opening in 2012, French chef Pairet has continually challenged diners’ preconceived notions of taste and cuisine. Marking its historic debut on the list in 2nd place … Continue reading
Tokuyoshi in Milan reopens after three months refurbishment
MILAN: Reopening a restaurant at the beginning of February in Milan might not be easy particularly as the spread of the coronavirus in Northern Italy has created panic. While some restaurants in Milan have to deal with some cancellations, chef-owner Yoji Tokuyoshi of Ristorante Tokuyoshi has decided to not only open the restaurant but also launch his aperitivo. The restaurant of the former sous chef of Massimo Bottura, who also has another restaurant Alter Ego in Tokyo which opened last year had been closed for three months for … Continue reading
OAD 100 Asian Restaurants to be unveiled on 2 March
HONG KONG: Global restaurant ranking system Opinionated About Dining (OAD) has announced that the Top 100+ Asian Restaurants list will be unveiled on Monday, 2 March 2020. The list features the highest-ranked restaurants across the region, as voted and reviewed by an expert membership of some of the world’s most discerning palates and connoisseurs. Last year, OAD Top 100+ Asia Restaurants 2019 highlighted the top culinary contenders across the region. Ultraviolet by Paul Pairet in Shanghai topping the list in first place. Robuchon au … Continue reading
The Michelin Guide is a big deal for Malta. Here’s why
VALLETTA: The news that Malta has three one Michelin star restaurants will change the gastronomy landscape on this small Mediterranean island for ever. This is a big deal for Malta and its culinary sphere. Whether you love or hate Michelin and what it stands for, there is no question that to date this remains the most authoritative guide for restaurants worldwide. Before Michelin, there was one restaurant guide in Malta but this was survey driven and therefore did not carry the weight that Michelin or any of the other established world … Continue reading
Three restaurants in Malta get first ever Michelin star
Valletta, Malta's capital has two one Michelin star restaurants VALLETTA: The Michelin Guide has awarded three Maltese restaurants with one Michelin star in the first ever digital guide published for the small island in the middle of the Mediterranean. Established restaurant De Mondion in Mdina led by chef Kevin Bonello, Noni in Valletta led by chef-owner Jonathan Brincat and Under Grain, a new restaurant led by renowned chef Victor Borg were the first ever Maltese restaurants to clinch a Michelin star. Three other restaurants, Terrone … Continue reading
Syrco Bakker and Sergio Herman reopen Pure C after complete refurbishment in time for 10th anniversary
CADZAND: Pure C is open again after a complete refurbishment of the two-star restaurant in Cadzand-Bad in Zeeland that took two months. Syrco Bakker and Sergio Herman completely demolished the interior and are now ready to welcome guests again just in time for Pure C’s 10th anniversary. Chef Syrco Bakker said the choice in the interior design are consistent with the vision that they established with Pure C. “We have created an environment that does full justice to our Zeeland produce and to my pure kitchen while respecting the spectacular … Continue reading
Puglisi hits out at Michelin for greenwashing
COPENHAGEN: The Michelin Guide has introduced a new emblem that aims to showcase sustainable restaurants. But chef Christian F. Puglisi, of restaurant Relae, in Copenhagen, is not impressed. The Italian chef has accused the guide of just picking the phone to determine whether a restaurant is sustainable or not. "It is disrespectful towards the ones in this industry taking the current issues seriously. It is hurting the credibility of our restaurant scene to announce leaders to be 'setting the standard for the rest of the world to … Continue reading
Villa Maria winery releases documentary: Vintage, the untold story
World-renowned New Zealand winery, Villa Maria has teamed up with American filmmaker, Colin West, to create a feature length documentary that tells a story of winemaking that has never been told before. The documentary-style film, named Vintage, follows Chief Winemaker Nick Picone, Marlborough Viticulturist Stu Dudley, Chief Viticulturist Ollie Powrie and Viticulture Cadet Jess Marston through Villa Maria’s 2019 harvest, capturing the process through their own unique lens. Set in the windswept coastal vineyards of Marlborough and the … Continue reading
Graanmarkt 13 turns 10: We need to create more vegetarian heritage dishes in Belgium says Seppe Nobels
ANTWERP: Seppe Nobels still remembers the first dish he served on the night Graanmarkt 13 opened for the first time 10 years ago on 13 February. It was a carpaccio with old Brugge cheese and truffle. Little did he know that this dish, while representing a beautiful memory is not a dish that he would be serving nowadays in the restaurant in Antwerp. “Today, I work a lot with vegetables. We have our own fields 20 kilometres away from Antwerp and we have a farmer there who lives on the farm and supplies us with produce which is completely … Continue reading
Grapes and Heroes: Save the walls in Cinque Terre crowdfunding initiative launched
RIOMAGGIORE, ITALY: Four women, Alessandra, Karin, Amy and Claudia have joined forces to save the walls of the Cinque Terre. Together a number of wine growers from the Cinque Terre, they hope to raise funds through a crowdfunding campaign called Grapes and Heroes. With the funds, they aim to rebuild stone dry walls that over the centuries have been crucial in maintaining the balance of this incredibly fragile landscape. Storms in one of the wettest November and a final torrential storm in December 2019 were the straw that broke the camels … Continue reading
Seven female Hong Kong personalities to cook for charity with Vicky Lau at Tate Dining Room
HONG KONG: Vicky Lau of Hong Kong Restaurant Tate Dining Room is welcoming seven inspiring female figures from various industries for a charity collaboration dinner. The dinner will take place on 5 March to celebrate International Women's Day on 8 March. On the evening, guests will take part in an event that showcases some of Hong Kong’s most esteemed female icons' culinary talents, each contributing one course to the evening’s 8-course tasting menu. All proceeds from the dinner will be donated to participating “guest chef” and yoga … Continue reading
Sourdough workshop and how to run a natural wine and cheese cellar workshop to be held at Hisa Franko in March
Sourdough bread at Hiša Franko Guests of Hiša Franko, the restaurant of Ana Ros and Walter Kramar will be organising workshops during the month of March at their restaurant in Kobarid, Slovenia. The workshops are being organised for guests who have a reservation for dinner and/or have booked a room and dinner at the restaurant. There will be two workshops. One will be about the making of sourdough bread while the second will be on how to run a natural wine and cheese cellar. Throughout the month of March, Nataša Đurič and Riccardo … Continue reading
Massimo Bottura to open second Gucci Osteria in Los Angeles
Massimo Bottura, chef of the internationally acclaimed restaurant in Modena, Osteria Francescana, will open a second Gucci Osteria in Los Angeles. The first Gucci Osteria opened in Florence in January 2018 under the helm of Karime Lopez. In less than two years the restaurant clinched a Michelin star. The second Osteria Gucci will open on 346 Rodeo Drive in Los Angeles. The Italian chef made the announcement on his Instagram account: “Knock Knock! Who’s there? It’s me. It’s time to open! It’s February 8th. Get … Continue reading
Charity dinner at L’Air du Temps in aid of Iles de Paix
LIERNU: Fresh from a visit to Peru with Belgian NGO Iles de Paix last December, chef Sang Hoon Degeimbre of restaurant L’Air du Temps is organising a charity dinner later this month. The aim of the fundraising activity is to raise funds for farmers who are working to create an independent, stable and sustainable life. Together with the gardener of L'Air du Temps, Benoit Blairvacq, San travelled to Peru to meet with families of producers from the Huánuco region. During their visit, San and Benoit discovered their methods of cultivation … Continue reading
First two courses by René Redzepi’s MAD Academy announced
COPENHAGEN: The first two courses organised by the MAD Academy will be held in the fall of 2020. These will be the first courses of the Academy that is fully funded by the Danish government and run by the MAD Academy which was set up by chef René Redzepi. René Redzepi said that together with Magnus Faviken, the director of the school, he hoped to meet the applicants in person in autumn in Copenhagen. The first two programmes focus on Leadership & Business and Environment & Sustainability. The leadership and business course will … Continue reading
New experiences in restaurant design: IYO Aalto, unexpected story of contemporary Japan in Milan
MILAN: There is the contemporary idea of Japan in the project that the Italian architect Maurizio Lai has developed for IYO Aalto. This is the second restaurant of the group after IYO Taste Experience. The latter is the only Japanese restaurant in Italy awarded a Michelin star. Subtle references to tradition give way to a contemporary and pure design language, conceiving a place where essential materials and light merge to form a different narrative. Maurizio Lai has created a restaurant where the founding values of IYO are transferred … Continue reading
A trip to Japan as Kawate, Shimizu are first guests of Gert De Mangeleer for Chef’s Invitation
Susumu Shimizu (left) with Gert De Mangeleer (centre) and Hiroyasu Kawate of Florilege (right). Photo by Piet De Kersgieter BRUGES: Without a shadow of doubt, LESS Eatery in Bruges was among Belgium’s most exciting restaurant openings last year. The restaurant of Gert de Mangeleer and Joachim Boudens has been designed in a way that gives the restaurant a certain buzz that could fit well with a metropolitan city such as New York or Tokyo. They decided to open it in Gert’s hometown. After clinching a star within less than a year under … Continue reading
Valeria Piccini: ‘It is a good moment for Italian cuisine’
Chef Valeria Piccini from Da Caino restaurant in Montemerano, Tuscany had never been to Asia when she got a call from Angelo Agliano to be the first of five female Italian chefs to cook at Tosca di Angelo at the Ritz Carlton Hong Kong. She immediately accepted because she is always of the view that she can always learn something from such events. But the shock of the first few days in a new continent and a new reality was very evident. “I am not used to the chaos of the city. I come from a tiny village where there are probably more … Continue reading
A chance to be mentored by Manu Buffara
BERLIN: Creative practitioners and cultural producers working in all creative fields anywhere in the world are being encouraged to apply with projects that could benefit from the expertise of one of the mentors in this edition, and from that mentor’s unique approach to material and knowledge production. In its fifth edition, Forecast selects six different mentors every year, all accomplished in their respective fields, who determine the nature and content of every iteration. The mentors in Forecast’s fifth edition are chef Manu Buffara … Continue reading
Third edition of Fruto to focus on water and food as health
The third edition of Fruto, Dialogues on Food will focus on water and food as health. Conceived by Alex Atala and Felipe Ribenboim, the annual seminar takes place in São Paulo, from January 24th to 26th, at Unibes Cultural, and will be livestreamed on its official social media pages The seminar continues to be a platform for engagement and mobilisation for dialogues about food, sustainability, and the challenges and solutions for now and years to come. For the first time, the event will be open to the general public, free of charge, on … Continue reading
The Sicilian on top of the world in Hong Kong
Angelo Agliano with his team at Tosca di Angelo HONG KONG: If Angelo Agliano’s parents had their way, he would not be cooking today. For five years, while he was at school he would go to work in a restaurant in the weekends and also during the evenings. “They were against me working in a restaurant but I finally won my battle because that is what I really wanted to do.” It was not his perseverance when he was young that marked his career. For that, you need to fast forward some years when at the age of 26 he was asked to cook for French … Continue reading
Face to face with snake soup in Hong Kong
HONG KONG: No one spoke a word of English when we walked in to She Wong Lam, one of the last remaining snake butchers in Hong Kong. We are early. She Wong Lam serves soup normally from 11am till 4pm but Andrea Petrini had promised us a breakfast that starts with what he called a ‘snake cappuccino’. We fill the small room which has been serving snake for more than 125 years. The air is heavy. Some say there is an intense smell of snake. If I had to be honest, I cannot really smell it. But there are cages with snakes at the entrance to the … Continue reading
Low Food starts first gastronomic lab of the Netherlands
Launch of Low Food Lab in Almere (Photo by Jan-Kees Steenman, 2019) ALMERE: The Low Food Lab launched recently in Almere in the Netherlands. This open-source platform is an initiative of the Low Food movement – set up by chefs and food entrepreneurs Joris Bijdendijk, Samuel Levie and Joris Lohman. It investigates how gastronomy can offer solutions to societal challenges in the food system. Chefs, farmers, food producers and scientists will work together in the next two years in the Low Food Lab to explore the potential of new, forgotten, … Continue reading
Paul Bocuse’s loss of three Michelin stars is no surprise
The iconic dish at Paul Bocuse: Soupe aux truffes VGE created in 1975 LYON: In Lyon, France's capital of gastronomy, the city is waking up to news that Restaurant Paul Bocuse will lose its third star when Michelin announces its results on Monday 27 January. The news was published exclusively by Le Point who called the news 'an electrochoc' and the effect of a bomb in gastronomy. The restaurant in Collonges-au-Mont-d'Or in Lyon had three stars continuously since 1965. But the news comes as no surprise because it has been rumoured … Continue reading
The 12 trends that are likely to shape the 2020s
At the risk of making a fool of myself, the start of a new decade is normally a time for establishing what will be the trends in the next decade. And in this case, here are a few thoughts on where I think the world of food and wine and gastronomy is heading in the next decade. Looking back, it is hard to believe that things we take for granted today did not exist a few years ago. It would be hard to believe today that Instagram did not exist at the start of the previous decade. Today, the social media app has become the most important tool … Continue reading
Kawate from Florilege, Shimizu of Anis to cook at LESS Eatery for ‘Chef’s Invitation’
Gert de Mangeleer with Ruige Vermeire BRUGES: Inspired by his culinary discovery trips through Asia, Gert de Mangeleer is launching a new concept this year. Under the name Chef’s Invitation, Gert de Mangeleer of the Hertog Jan *** Restaurant Group will regularly invite his friends from all over the world to cook together in one of his restaurants. Two such events are already on the calendar for 2020. The very first ‘invitation’ takes place at LESS Eatery in Bruges on 29 and 30 January with chef Susumu Shimizu of Anis and chef Hiroyasu … Continue reading
Magnus Nilsson becomes MAD Academy Director: “there is potential to change the way our food system works’
Magnus Nilsson, the chef of Faviken, an acclaimed restaurant in Sweden, that closed for good at the end of last year, has been named the first MAD Academy Director. “We are thrilled to have a chef, leader and thinker of Magnus’ caliber on the team. Magnus was the chef and driving force behind Fäviken Magasinet, the internationally-renowned restaurant. As the Academy Director, Magnus will not only oversee the development of the Academy’s programming, but he’ll be able to share his experience and insight with the MAD community,” said MAD’s … Continue reading
Gert de Mangeleer and Joachim Boudens to open BABU, a steamed bun concept in Ghent
Gert de Mangeleer and Joachim Boudens will open a new concept in Ghent later this year which will specialise in steam buns. The new steamed bun concept will be called BABU. The stuffings of the buns will be inspired by Gert’s travels around the world. Some of the menu items will include the Classic Bun inspired by Hong Kong’s char siew pau or roast pork bun. He will also present other stuffings such as Korean fried chicken with fermented white cabbage, Israeli falafel with hummus as well as a Merguez with fried onions. There will also be … Continue reading
Norbert Niederkofler cooks the mountain at St Hubertus
SAN CASSIANO: Norbert Niederkofler loved the mountains but wanted to travel so he left South Tyrol to cook his way around the world. In 1993 he returned to the region and was given the opportunity to be chef at the pizzeria of the Hotel Rosa Alpina in San Cassiano at the base of the Dolomite mountains in 1994. At the time, the hotel restaurant was a humble pizzeria and signs of this are still visible in the restaurant kitchen of this 3 Michelin star restaurant. Norbert took this restaurant and slowly but surely has turned the St Hubertus … Continue reading
Ricardo Chaneton invites Virgilio Martinez, Pia Leon and Agustin Balbi at MONO in January
HONG KONG: A few weeks after the opening of MONO restaurant, Ricardo Chaneton has invited three South American chefs to join him for a unique eight hands dinner. Hong Kong based Agustin Balbi from Haku will join the power couple Virgilio Martinez of Central Restaurante and wife Pia Leon of Kjolle for a one-night-only event showcasing the multi-faceted cuisine of their South American roots. The dinner will take place on 22 January and will feature two dishes and a canapé from each chef. Mono is the latest addition to JIA Group's growing … Continue reading
René Redzepi takes three month sabbatical, to propose it to staff members at full pay
René Redzepi is not just at the forefront of gastronomy but has also been at the forefront of ideas on how to improve the wellbeing of his staff at noma. Together with his general manager, they have discussed a way to grant staff members a three month paid leave after they've spent a certain amount of years with them. In announcing this, he has also announced through an Instagram post that while they are figuring out how to implement the scheme within their organisation, he has decided to test this approach after working almost 18 years … Continue reading
Antonia Klugmann to cook at Tosca di Angelo in Hong Kong
HONG KONG: Italian chef Antonia Klugmann is the next chef to cook at Tosca di Angelo at the Ritz Carlton in Hong Kong. After the first four hands dinner with Valeria Piccini, it is the turn of Antonia Klugmann, one of the top Italian chefs in circulation to visit Hong Kong and cook with Italian chef Angelo Agliano. Antonia Klugmann left her law studies to pursue a career in the culinary world and is known for her creative ingredients-based cuisine at her restaurant L’Argine a Venco in Italy on the border with Slovenia. She opened the … Continue reading
Wolf, the first food market in Brussels opens its doors
BRUSSELS: The first Brussels food market opened its doors last weekend inside the headquarters of the former bank ASLK (Algemene Spaar en Lijfrentekas) or CGER (Caisse générale d'épargne et de retraite) as it is known in French. Inside the food market are 16 restaurants that can handle up to 755 people, a bar, a brewery, a chocolatier. It will soon have a bio market where customers can shop for produce. Thousands of locals and tourists alike have flocked to the Wolf food market over the past few days with queues forming outside to get a … Continue reading
Kobe Desramaults to close Chambre Séparée in December 2020
GHENT: Kobe Desramaults, the chef and owner of Chambre Séparée, the restaurant in Ghent will close it in exactly one year on 12 December 2020. It was always Desramaults' intention to open the restaurant for just four years. “It has been a great ride since the opening,” Kobe Desramaults said on Instagram. "In my mind, it makes a lot of sense to close a restaurant after four years. This end date pushed the team and myself from day one into 6th gear. To know the end date is to start dreaming of future projects," he said. Kobe said that … Continue reading
New book by René Sepul puts Wallonia in the spotlight
BRUSSELS: A new book written by food writer René Sepul and published by Sh-op Editions puts Wallonia, the French speaking part of Belgium, in the spotlight. La Wallonie, à pleines dents is the follow-up to the book Mange Wallonie published six years ago. "A lot has changed in the past six years in Wallonia. The book is a portrait of some of the positive developments in the region. Chefs have moved forward and are showcasing producers more and more," said René in his introduction to this book. The author said the choice of chefs and … Continue reading
Trattoria dell’Acciughetta: an innovative touch in Genova
GENOVA: No one goes to Liguria and Genova, the region’s main city for its food. At least no one did for many years. But young chef Simone Vesuviano and Giorgia Losi of Trattoria dell’ Acciughetta are working to change this. Ask many Italians who know their food and they would struggle to give you recommendations of where to eat in this region of Italy. Despite giving the world amazing olives like 'taggiasche' or more importantly pesto the region does not have a reputation when it comes to food. Giorgia Losi, who worked in marketing, had … Continue reading
Michelin adds Malta to its list of restaurant guides
MALTA: Amid the largest political crisis to have ever hit the tiny Mediterranean island of Malta, Michelin announced the release of an online guide on Maltese restaurants. The guide will be available free of charge. The Michelin guide will be revealed on 26 February on Michelin's digital platform guide.michelin.com Malta joins 32 countries that will be covered by the Michelin Guide in 2020. Gwendal Pullennec, the International Director of the Michelin guides said "Our mission at the Michelin Guide has always been to highlight the best … Continue reading
Massimo Bottura, Antonia Klugmann, Franco Cimini and Gabriele Bonci triumph in new 50 Top Italy guide
ROME: Osteria Francescana, in Modena, with chef Massimo Bottura; L’Argine a Vencò, in Dolegna del Collio (GO), led by Antonia Klugmann; Antica Osteria del Mirasole, in San Giovanni in Persiceto (BO), by Franco Cimini; and Panificio Bonci, in Rome, by Gabriele Bonci triumphed at the 50 Top Italy which was announced at the Teatro Eliseo in Rome on Monday 2 December. This free online guide is unique because it divides the Italian restaurant sector into four categories: over 120 euros, up to 120 euros, Trattoria/Osteria and Low Cost. It is a … Continue reading