“It is essential to understand nature before you can start to understand your kitchen,” says San Degeimbre, chef of Belgian restaurant L' Air du Temps. “A plant will give you lots of hints about what you can do in the kitchen. Observing plants and nature not only inspires you but also communicates with you. Through observation you can notice that a plant or vegetable needs … [Read more...]
Zaiyu Hasegawa: “Doing things differently makes me happy”
Zaiyu Hasegawa, the 37-year-old chef of Jimbocho Den in Tokyo took an interest in food and cooking at early age. The son of a geisha, he recalls his mother bringing delicious leftover food from the traditional restaurant she worked in home and he would eat it in the morning and be marvelled at how good it was. That is where he attributes his interest in food. But there was … [Read more...]
Bo Bech: On opening Geist and learning the art of delegating
It is not often that people let go when they are the leader at the top or they own a business. But for Danish chef Bo Bech, who is renowned in Copenhagen for his cooking, his bread-baking and his charisma, that seemed to be the only option. Having decided to close his Michelin star restaurant because he did not like the direction that the fine dining scene was taking, he … [Read more...]
Inside the magical world of Enrico Crippa’s garden is the secret to his legendary salad
For a food lover or chef, visiting Enrico Crippa’s garden just a few kilometres outside of the town of Alba is a bit like visiting the magical world of Roald Dahl's chocolate factory. To understand the Italian chef of Piazza Duomo in Alba, one of the best restaurants in the world, you need to understand this garden. Ideally, you need to wake up early and visit it with him. … [Read more...]
Interview with Poul Andrias Ziska: The young chef who has put the Faroe Islands on the world culinary map
For some people food has become the first thing that they look out for in a destination. Countries that have ignored this are now realising that they can attract a certain type of gastronomic traveller if they can up their game. For those chefs or destinations that are looking for inspiration as to how it can be done, they should look no further than Poul Andrias Ziska, a … [Read more...]
