Post Tagged with: "People"

What’s in their fridge?

What do chefs eat when they’re off-duty? They might spend their off-duty time on the line carefully finessing tweezers for the next plating but when they are at home, they ...

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A typical day for a ...

If you think that a chef’s life is full of cooking day in and day out, you may be surprised to learn what a typical day for a chef is ...

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The 12 obsessions of Chefs

“Chefs are a strange lot, we just can’t help ourselves,” so says chef Paul Sorgule, the hugely experienced chef and writer who brilliantly breaks down the psychology of kitchen work ...

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The annual international congress of ...

More than 2000 GaultMillau points and some 100 Michelin stars will gather in the picturesque location of Lucerne in Switzerland on 26 and 27 March 2017 for the annual international ...

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5 Pizzaioli for 5 Gourmet ...

After discovering the secrets to making the perfect Neapolitan pizza and how to find the best Buffalo Mozzarella DOP we talk pizza toppings for the gourmet pizza. We caught up with ...

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Cooking a burger in Michelin ...

You don’t need to spend a ton of money or visit a Michelin-starred restaurant to enjoy a great burger. But, it’s always interesting to see how the world’s top chefs ...

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How to cook Pasta in ...

Pasta: it’s one of those foods that hopefully we all know how to cook with some degree of success, indeed the simplicity of a good pasta sauce appeals to even ...

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What it means to be ...

Have you ever envisioned yourself as a glamorous executive chef who goes to “Iron Chef” and cooks everybody else’s bum to another planet? You are not the only one. Becoming ...

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Massimiliano Alajmo: the truth of ...

Massimiliano Alajmo with his brother Raffaele and his sister Laura, are the third generation of a family of famous restaurateurs of Padua, a family with a passion for hospitality. Their ...

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The Roles of Kitchen

If you plan on working in a professional kitchen you should know that you’ll be expected to start at the bottom and work your way up the chain, it’s just ...

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