This is the second post in our series on 10 things we learnt from very successful chefs. Our second is Sang-Hoon Degeimbre, a self-taught chef who is considered to be one of the most innovative chefs in Belgium. His story is an inspiring one because he cooked for the first time in his own restaurant calling it ‘the bluff of his life’. He has now been cooking there for the past … [Read more...]
Stéphane Diffels: The hard route to finding one’s passion
It is often, these days, that we hear of people who quit their jobs to follow their passion. Then there are those who are restless because they are not sure what they want to do. They may be sitting in their jobs but they know this is not what they want to do. When they finally find what they really like and what they really want, they beat all the hurdles in their way and … [Read more...]
Weekly roundup of great reads on food and wine #28
It's early Easter Sunday as I write this and I haven't written for the past two days so a Happy Easter to all our readers of Food and Wine Gazette. From the wines of Liguria, to a balanced diet and the search for the perfect ragu there is no shortage of interesting articles even today. So let's start with our links to some interesting reads. The first article is a long … [Read more...]
Weekly roundup of great reads on food and wine #27
Technology can be daunting particularly if it is not part of your main task. While some chefs have mastered the art of social media and others have learnt how to handle their clients using phones or cameras in their restaurants, few really have embraced technology to the maximum. We've discussed the issue in the past and think that there are many pros and cons to social … [Read more...]
Open kitchens make chefs happy and customers happier
There is something special about restaurants with an open kitchen. The ability for customers to view what is happening behind the scenes is not only fascinating but it also emphasises a connection between the chefs and the customers. When we were in Japan eight years ago, one thing which really struck us was how common it was for restaurants to have open kitchens. An open … [Read more...]
