More and more professionals such as lawyers and engineers are showing an interest in gastronomy says David Sinapian, CEO of Anne-Sophie Pic and president of Les Grandes Tables du Monde. "We have found that staff that do not necessarily have culinary training are not only interested but also capable of following their dreams. They want to be creative and do something … [Read more...]
Archaeological find delays opening of Noma 2.0
Noma 2.0 which had to open in December will have its opening delayed due to an archaeological find, chef René Redzepi announced in a Facebook post. He said that to cut a long story short, the builders found an old wall in the ground during the works and archaeologists had to be called in. After a month long inspection, the works could continue following the granting of an … [Read more...]
David Chang on GELINAZ! “It is stressful but it is a small price to pay for hanging around with friends”
David Chang has done it all. He exploded to the scene in 2004 with his first Momfuku Noodle bar in East Village. Since then he has turned street food into haute cuisine winning all type of accolades in the process. He won the Outstanding Chef of the year at the James Beard award, opened one restaurant after another in different cities and countries becoming a highly successful … [Read more...]
Six hands dinner by Gert De Mangeleer, Zaiyu Hasegawa and Hiroyasu Kawate at Hertog Jan
When Zaiyu Hasegawa, chef of Tokyo restaurant Den came to Belgium to cook at Hertog Jan, the three Michelin star restaurant of chef Gert de Mangeleer and Joachim Boudens he came with a pan and a plan. He and Hirouasu Kawate, chef of Florilège challenged the Belgian chef to cook a Japanese style rice to accompany the main dish. The Belgian chef rose to the challenge and made … [Read more...]
Manu Buffara: ‘You need to know your land, your food, your culture, then you can cook with your soul’
For Brazilian chef Manoella Buffara of Restaurant Manu story-telling comes naturally. After all, she was studying to become a journalist before she decided to embark on her career as a chef. And that is a very good thing for Brazil. Cooking in her home town Curitiba where there was nothing as she herself says, she has taken a gamble that her story will attract not only people … [Read more...]
