Andre Chiang, one of the most influential chefs in Asia and the world has shocked the culinary world by announcing that he would close down his award-winning restaurant ANDRE in Singapore and return his Michelin stars. In the process, the chef, who also has another restaurant in Taipei called Raw has also asked the Michelin guide to no longer feature him in the guide. In a … [Read more...]
Eat well and stay well is the manifesto of the next LSDM
Barbara Guerra and Albert Sapere, curators of the Italian food congress LSDM or Le Strade della Mozzarella (Mozzarella Roads) have announced that the next congress to take place in Paestum, Italy on 23 and 24 May 2018 will have as its main theme eat well to stay well. "Over the past 10 years, we have had the good fortune to closely observe the cuisine of some of the best … [Read more...]
Gert De Mangeleer reflects on ‘roller coaster’ trip to Japan to cook with Zaiyu Hasegawa, Hiroyasu Kawate and Yusuke Takada
Ask any chef whose been to Japan to speak about the quality of produce there and their eyes light up. Gert de Mangeleer, chef of Belgian top restaurant Hertog Jan is no exception. He's a regular visitor to the land of the rising sun, drawing lots of inspiration from the culture and cuisine and he could not say no when he was asked to reciprocate a visit of three Japanese chefs … [Read more...]
Mauro Colagreco has some advice for GELINAZ! – to keep doing things differently
Mauro Colagreco may have arrived late to Neufeulden for GELINAZ! DOES UPPER AUSTRIA but he has clearly not lost his cool or his smile. He's missed his early morning flight which meant that he had to make his way to Upper Austria. I was looking forward to seeing him again. I had met him a few years earlier. He was actually the first chef that I had ever interviewed for Food and … [Read more...]
‘Noma delay could be a good thing for us’ says René Redzepi
René Redzepi, chef of noma, said the delay of noma 2.0 could end up being a good thing for the restaurant. Over the past few months, they have travelled the same journey they did 14 years ago when they opened noma in search of inspiration, new ideas and new ingredients. "To have a month more to be able to work on the new menu is a good thing," Rene said. After their … [Read more...]
