Post Tagged with: "Point of View"

Celebrate the Guggenheim Museum with ...

The Guggenheim Museum in Bilbao and the Nerua restaurant have teamed up for an interesting collaboration that will see a series of four-hands dinners and conversations around gastronomy taking place ...

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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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How to improve the flavour ...

Flavour, flavour and… flavour: chefs‘ flavour memory needs to be constantly exercised and improved, allowing them to instinctively combine ingredients and improvise when the going gets tough or someone’s just ...

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Top influential chefs of UK’s ...

Elite Traveler and their food critic Andy Hayler, a man who claims to have eaten at every three Michelin star restaurant in the world, have compiled a list of the ...

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Who are the best chefs ...

The annual Le Chef list of the 100 best chefs in The World has been released with Alain Passard (picture above) and his L’Arpege restaurant in Paris, France, coming out on ...

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12 kitchen philosophies by Paul ...

Chef Paul Sorgule is an experienced cook. He’s seen and weathered many different kitchen environments and characters in his years at the stove and in a recent blog post he ...

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18 reasons why being a ...

Being a chef today is very different than it was even just a decade ago. Chefs used to be invisible workhorses hiding behind a stove, churning out glorious dish after ...

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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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Today’s cooking lesson: Ragù Bolognese ...

Everybody has an opinion on alla ragù bolognese, the classic meat sauce that originates from the northern Italian region of Emilia-Romagna. Only this week, the chef and restaurateur Antonio Carluccio ...

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