Kasper Kurdhal, executive chef of Le Chalet de la Forêt in Brussels, Belgium loves intellectual stimulation, discussion and reading. It is what guides him in his interactions with chef patron Pascal Devalkeneer and it is also what he cherishes in his friendships. Here are 10 lessons I've learned from my long conversation with this talented Danish chef. Learn to say no: At the age of 27, Kasper Kurdhal could have gone to Seville to open a restaurant for Ferran Adria. Most people would have jumped at such an opportunity but Kasper thought this offer was too good to be true. The reason was not for lack of experience or self-confidence or even age but rather because he did not want to become a 'product' of the el Bulli method for the rest of his life. Ferran Adria not only understood the decision but also told him he was right at that stage. Sometimes, it is best to take a step back and say no. Even when others might tell you otherwise. Identify what can hold you back and take … [Read more...]
10 lessons we learnt from Enrico Crippa
Enrico Crippa is a perfectionist chef working his magic in the town of Alba at the world renowned restaurant Piazza Duomo. Together with Massimo Bottura, Niko Romito and Massimiliano Alajmo he is a leading light in Italian gastronomy today. The chef draws a lot of inspiration from art and also a garden which he visits each morning. Before summer we had the opportunity to spend time with this talented Italian chef and interview him. Here are the lessons we have distilled from the time we spent in Alba. Think outside the box: The best dish that Enrico has ever created does not require any cooking or preparation. It is his world famous insulate which comes directly from the restaurant garden a few kilometres outside Alba. He created it upon a request by some women who wanted a salad at the restaurant. He went out of his way to create something out of the ordinary. The salad does not have any dressing or preparation but requires time to grow the leaves, to clean and assemble them. A … [Read more...]
10 wineries from Idaho, United States you should know
Idaho is an unlikely suspect when it comes to wine. Compared to its more prominent neighbors, Washington, Oregon, and California, Idaho may be a surprising addition to the list of high quality North West coast producers. This isn’t stopping the Gem State from making a name for itself as a growing figure in American wine. Idaho’s isolation does it a favour however, producing huge tracts of land surrounded by clean air and fresh mountain water. In particular, the Snake River Valley, home to many of Idaho’s most prominent vineyards, has the perfect climate for grapes. Cold winters encourage the vines to conserve carbohydrates, and the desert air allows viticulturists to carefully control the amount of water their vines receive. The result is a number of fresh wineries that are producing some incredible award-winning wines. Out of all the great things happening here, these are my top 10 Idaho wineries. 3 Horse Ranch Vineyards Located in the rolling hills to the north of Boise, … [Read more...]
A perfect day in Gozo
Most tourists visiting Malta dedicate just a day to the sister island, Gozo and that in our view is a mistake because this little Mediterranean island measuring just 14 kilometres in length by 7.5 kilometres in width has a rural character, is less developed and is a haven of tranquility. The island, the second largest island of the Maltese archipelago was in world news as the well know Azure Window, probably the most photographed spot on the Maltese islands is no more. The Tieqa tad-Dwejra, as it is known in Maltese, collapsed into the Mediterranean Sea on Wednesday 8 March leaving no trace whatsoever. Apart from being considered one of the top diving destinations in the Mediterranean, Gozo has many other natural features including the Inland Sea, also in Dwejra. So how best to spend a perfect day on the island of Gozo? To reach the island you need to get a ferry unless you are sailing there. We would recommend that you have a very light breakfast (if you really need one) … [Read more...]
A perfect day in San Gimignano
San Gimignano is a small walled medieval hill town in the province of Siena in Tuscany famous for its towers. It is perfect for a day trip from Florence or Siena but also worth visiting if you are on a trip in the Chianti region. San Gimignano's medieval architecture is unique particularly with the preservation of around 14 medieval towers which dominate its skyline. This town used to be a relay point for pilgrims that travelled to and from Rome and the patrician families who controlled the town built around 72 tower-houses (some which were around 50 metres high) as symbols of their wealth and power. Today, 14 have survived making this hilltop town extremely unique particularly when you are approaching it from the countryside. This town has retained the feudal atmosphere and appearance though like many towns and villages in Tuscany, it is now home to many souvenir shops selling typical Tuscan produce like wines, cheese, salami and ceramics from the … [Read more...]
10 things we learnt from Syrco Bakker (Pure C)
Few people would imagine that Cadzand could be the location for a highly successful restaurant. Dutch chef Syrco Bakker is the chef of Pure C, a restaurant created by Dutch renowned chef Sergio Herman in Cadzand, Zeeland on the North Sea in the Netherlands. Syrco is still young but is already a top performer and one of the rising stars of Dutch cuisine. We have published our interview with him last month. Here are the ten lessons we learnt from our conversation with him. Forget about the things you cannot control: When you are striving for perfection, sometimes you tend to focus on things that may be beyond your control and which you cannot correct. Syrco says that he has learnt to forget about the things that are beyond his control because it is a waste of energy and ends up putting you in a bad mood. Learn from your mentors: Syrco has had a number of top mentors from Jonnie Boer to Gordon Ramsay and Sergio Herman. He has learnt lessons from each of them and uses that experience … [Read more...]
10 things we learnt from Sven Elverfeld
German chef Sven Elverfeld is a chef with a conscience. He is also a top performer. His restaurant Aqua in Wolfsburg may be one of the best in the world (it has three Michelin stars since 2009) and is currently 33rd in the World’s 50 Best Restaurant list). We have published our interview with him earlier. Here are the ten lessons we learnt from our conversation with him. 1. Give more than you receive: Sven made his voice heard during the refugee crisis. He did not do it for publicity but rather because he believes that when you are in a position to give back to society, you need to take your responsibility and just do it. He tells me being a successful chef is not all about the glamour. When you are striving to be successful, do not just think about yourself but also about how you can give back to your community. Giving more than receiving does not distract you from success. 2. Work ethic is of utmost importance: Success does not come by chance. Sven has rarely if ever missed a … [Read more...]
10 things we learnt from Peter Goossens (Hof van Cleve)
Belgian chef Peter Goossens is probably one of Belgium's most internationally known chefs. He has been in the World's 50 Best Restaurants list for many years and is one of only three Belgian chefs to have three Michelin stars. Just before summer we spent time with this high-performing chef. We have already published the interview but here are the 10 lessons we learnt from that morning. Doing great work is not enough, you also need to promote it: Peter Goossens uses the example of how fries were invented in Belgium but lack of communication meant that they are internationally known as 'French fries'. It is a bit mad to have allowed this to happen he tells us. And he is right. In many areas of life, many are shy to promote what they have done or are not good at communicating it. If you do not communicate, you cannot expect others to know what you are doing. To find the motivation you need to love what you do: How do you retain motivation when you have reached the top? Peter … [Read more...]
A perfect day in Parma
Parma is an elegant city and a must for any foodie traveller who happens to be in this area of Italy. It is maybe best known for Prosciutto di Parma and Parmigiano Reggiano cheese but it should not be discarded as a destination in its own right. Sometimes, the city is overlooked because visitors prefer to head to the neighbouring towns of Bologna, Mantova or Modena. But you should not underestimate this city and what it has to offer. It is a perfect city to visit on a day trip whether you are in Liguria or visiting the Tuscan/Emilian Apennines and is maybe less touristy than other more popular Italian cities. There is no question about the importance Prosciutto has in this region. With its distinct Prosciutto di Parma mark, the city and its inhabitants are incredibly proud of this ham. When we visited, there was a festival of prosciutto and many shop windows, including a shop selling watches, made space for a poster to promote the festival. On the main square in front of the … [Read more...]
Weekly roundup of great reads on food and wine #51
Corey Lee is considered to be one of the best chefs in the world. The three Michelin star chef of Benu is opening a new restaurant at the San Francisco Museum of Modern art, but none of his dishes will be his own. "I want to do something that represents what a museum does." He says he is thinking of it as a food exhibition. So what's different? He will have dishes that he sourced from chefs he admires and copied their dishes precisely. By asking 80 chefs to submit recipes from their own repertoires, Lee aims to assemble far-flung culinary treasures in one place. Read about his new restaurant here. Here is a very interesting article about cheeses like the Roquefort blue cheese and Camembert or Brie, and how mold has helped the cheese from spoiling by defending it from contaminating stains of fungi and bacteria. What does it mean to be a waiter for a day? And particularly when you offer to be a waiter at the World's number 2 restaurant Osteria Francescana. Journalist Gabriele Zanatta … [Read more...]