Jorge Filipe Raiado of Sal Marim knows his salt. Since taking over the salt business in 2007 he has been perfecting the art of flor de sal or (sea salt) in the idyllic surrounding of Castro Marim, a nature reserve in the Algarve. “We are here to preserve what we have,” he tells us on a visit to harvest salt together with Hans Neuner chef of the two Michelin star restaurant … [Read more...]
Ana Ros: ‘Every ingredient is a challenge for a chef. The less valuable it is the bigger the challenge’
When Ana Ros, the Slovenian chef of Hisa Franko cooked at Christophe Hardiquest’s Bon Bon earlier this month she brought dishes with very bold flavours to reflect her style of cooking. “This is my character. I am very explosive. I cannot say that 100 per cent of my dishes are like this but 70 per cent of our dishes are very intense. They call me thunderstorm and I can be … [Read more...]
Q&A with Kasper Kurdhal: ‘Intellectual stimulation leads to creativity’
Kasper Kurdhal, the executive chef of Le Chalet de la Foret, a two Michelin star restaurant in Brussels loves intellectual stimulation and discussion. It is what guides him at work in his interactions with chef patron Pascal Devalkeneer but it is also something he cherishes in his friendships as you can see from the second part of our interview with this talented chef. He is … [Read more...]
Andy Gaskin: The world is far more food oriented than it was in the past
You could say Andy Gaskin is a nomad. Born in London in 1962, his cooking journey has taken him from London to Anguilla with stops among others in Malta, Porto Cervo, Rome, Paris, Monte Carlo, Sicily, Africa, Thailand, China, the Pacific island of Bora Bora and more recently in Croatia. His love of travel has given him the opportunity to move and discover new places, get new … [Read more...]
Kasper Kurdhal (Le Chalet de la Foret): The offer from Ferran Adria that was too good to accept
When Ferran Adria was riding the crest of popularity he offered Kasper Kurdahl, then 27, the possibility to become his sous-chef and go to Seville to open a restaurant with him. Most people would have jumped at that opportunity or pinched themselves to make sure they heard it right. But Kasper is not like that. While most people would think this is too good an offer to refuse, … [Read more...]
