Many people sometimes tend to forget that the most essential element of cooking is time. And for Taiwanese chef Andre Chiang of Restaurant Andre, time means fermentation. He is on a mission to try and create a new experience in the restaurant by serving fermented juice for those who don't feel like drinking wine. "All the best restaurants in the world have invested so much … [Read more...]
Archives for 2016
Jordi Roca takes centre stage at Chef Sache on first day
Jordi Roca, one of the three Roca brothers of the world renowned restaurant El Celler de Can Roca in Girona took centre stage at Chef Sache, the Cologne avant garde cuisine festival. He spoke about what goes into the creative process at El Celler de Can Roca and the importance they attach to innovation and creativity and was the highlight of the day as could be seen from the … [Read more...]
Weekly roundup of great reads on food and wine #89
How Tech Companies Disrupted Silicon Valley’s Restaurant Scene: It wasn’t so long ago that the aroma of Moroccan spiced prawns and wood-oven pizzas wafted out to a downtown street here from the open-air patio of a once popular eatery called Zibibbo. Today that patio is behind locked doors, obscured by frosted glass. The pizza oven is gone. The formerly crowded bar has been … [Read more...]
Chefs Revolution: Creativity and the importance of terroir the focus on final day
Creativity, innovation and the importance of the terroir where the chefs work was the main focus of the presentations that took place on the second day of Chefs Revolution that took place on Monday in Zwolle. The Dutch avant-garde festival organised by Jonnie and Therese Boer of the restaurant and hotel De Librije in Zwolle and Port Culinaire (who will also be organising … [Read more...]
‘I never expected to get to where I am today” – Mauro Colagreco on 10 years of Mirazur
Mauro Colagreco is celebrating 10 years of his award-winning restaurant Mirazur this year. But as he himself says, he never expected to achieve what he has managed to achieve in the past 10 years. "These 10 years have been amazing and have gone way beyond my expectations," he told Food and Wine Gazette in an interview at Chefs Revolution in Zwolle last weekend. He arrived in … [Read more...]
