This week I have come across two great stories on two of the most creative chefs in the world. One is about el Bulli and Ferran Adria. The other is about Rene Redzepi of Noma. In the first you can read about whether el Bulli can be considered as a work of art. Adria has often said that "Being the first in not what's important. What's important is conceptualising". In fact … [Read more...]
Archives for 2014
Interview with Mauro Colagreco (Mirazur): Finding good produce will become a luxury
Try as I might, it is difficult to remember the last person I had interviewed before Mauro Colagreco, the Argentinian two Michelin starred chef of Mirazur ranked 11th in the World's 50 Best restaurants and the first restaurant in France. It could easily have been a Prime Minister some 13 years ago on my last assignment as a journalist. It was a completely different world … [Read more...]
What we’ve been drinking last month (October)
It has been a busy month for Food and Wine Gazette. We ended up missing Megavino, the largest wine event in Brussels because we opted to go to Chef Sache in Cologne on the same weekend. At the start of the month, we tasted some great wines from Tuscany at Saveurs de Toscanes. This always proves to be a very interesting event and one where you meet some small producers which … [Read more...]
Interview with Joachim Wissler (Vendôme): Sensational plates always have a story
Joachim Wissler, German chef of Restaurant Vendôme, is considered to be one of the best German chefs if not the best. He heads the 3 Michelin star restaurant in the Schloss Bensberg hotel in Bergisch Gladbach, near Cologne. He is known for his blend of classical cuisine, creativity and modernity. The restaurant is number 12 in the World's Best 50 Restaurants 2014 and also … [Read more...]
Apic – a great way to discover and share food photos
A permanent feature at two food events I visited recently was a photographic device which allows chefs to take photos with the touch of a button and creates archives of dishes. The Apic Base, considerably facilitated my work at these events. It allowed me to concentrate on the chef's presentation knowing that I could later download and use the photos from … [Read more...]
