The Gelinaz! gang, a collective of chefs that was formed by Italian food journalist Andrea Petrini have announced an interesting plan as their next project. 37 of the world's best chefs from 17 different countries will swap places with each other and take over the respective restaurants for a day. The event takes place on July 9. Chefs come from countries such as Japan, … [Read more...]
Archives for 2015
Weekly roundup of great reads on food and wine #29
It has been a relaxing two weeks for me with limited access to the internet, which meant that not only blogging was sporadic but also the collection of stories for the weekly roundup was a bit harder than usual. Nevertheless, we have still managed to come across a number of interesting reads. At the start of this week, there was an event in Paestum, Italy showcasing the … [Read more...]
Book review: Cooked – A Natural History of Transformation
There are very few times in today’s hectic world when we are able to just do one activity without being distracted by technology. Our attention span has decreased considerably, we barely have time to sit at table and eat let alone cook on a daily basis. Yet, never have food programmes on television been so popular and chefs been such household names. Speaking for myself, … [Read more...]
Albert Jané (Acustic Celler): ‘Great wines are made in the vineyard’
Albert Jané is a passionate winemaker who is considered to be one of the pioneers of the D.O. Montsant region, in Spain. Coming from a winemaking family in the heart of Penedes, Albert had full confidence in the Do Montsant regionI had the pleasure of meeting him recently at a wine tasting event organised by La Buena Vida. The name of the winery ‘Acustic’ reflects not … [Read more...]
10 things we learnt from Sang-Hoon Degeimbre (L’ Air du Temps)
This is the second post in our series on 10 things we learnt from very successful chefs. Our second is Sang-Hoon Degeimbre, a self-taught chef who is considered to be one of the most innovative chefs in Belgium. His story is an inspiring one because he cooked for the first time in his own restaurant calling it ‘the bluff of his life’. He has now been cooking there for the past … [Read more...]
