I am speaking to you in Maine not Los Angeles, what are you doing there? I'm here to organise a new section of an existing kitchen with its open faced wood fired pizza oven, cooking and teaching staff how to use it. Meanwhile having fun experimenting with it between house orders and teaching. I mastered Montreal style bagels last week. So its not just about you cheffing … [Read more...]
Kobe Desramaults (In de Wulf): ‘Adapt, create, evolve’
Kobe Desramaults, chef of restaurant In De Wulf, Dranouter, has a credo which he likes to use in his kitchen. "Adapt, create and evolve." And that is what he seems to be doing after his shock decision to close the world famous restaurant in December 2016. He tells Food and Wine Gazette that he had reached a point where he needed to decide whether to buy the property from his … [Read more...]
Mitsuharu Tsumara: ‘Nikkei is a blend, a perfect blend of Japanese and Peruvian cuisine’
Peruvian chef Mitsuharu Tsumara is the face of Nikkei cuisine in Peru today. Nikkei is a word that describe both Japanese emigrants and their descendants. But in Peru, it is considered to be the blend of Peruvian and Japanese cuisines invented by the migrants who arrived in Peru many years back. Nikkei cuisine, like Peruvian cuisine today, is very much in vogue everywhere in … [Read more...]
Q&A with Maarten Van Steen (Villa Bardon)
Maarten Van Steen, chef of restaurant Villa Bardon in Sluizeken, Gent serves Maltese-style cuisine in his restaurant. It couldn't be different given his wife Anna comes from Malta and he spent two years cooking on the Mediterranean island where he learned all about Maltese food and Mediterranean culture. Maarten is constantly experimenting making liquors like limoncello and … [Read more...]
The Belgian chef giving a Maltese twist to his restaurant in Gent
A Maltese restaurant outside Maltese shores is not a common sight. And there is a reason. The island is small and few Maltese chefs have ventured out of Malta to cook Maltese-style cuisine in their own restaurants. Many Maltese chefs have gone abroad to train but most return to work on the island. It is even more unusual when that cuisine is replicated by a Belgian chef but … [Read more...]
