Post Tagged with: "Tips & Misc Topics"

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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White coat…but why?

The traditional white chef‘s jacket is among the most recognizable pieces of clothing in the world. But there’s more to that unique design than you might think. Chefs are a ...

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Where to move if you ...

Chefs considering a move away from their current restaurant, perhaps to an entirely new city, would be wise to take a look at this list of the best US cities ...

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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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Sébastian Bras returns the stars

French chef Sébastian Bras has shocked the culinary world this week by returning his three Michelin stars to the world famous dining guide. In a post on the official Bras ...

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How to do the Croque ...

The Croque Madame, if you’ve ever been lucky enough to have one, is like a sandwich on some sort of steroids developed solely to enhance delicious. It’s essentially a sandwich ...

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Street foods become chain foods

Remember when the inaugural Singapore Michelin guide made culinary stars of a couple of street food stalls? Now, one of those street-food chefs has found a way to serve his now-famous braised chicken rice ...

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Martin Berasategui on the six!

Spanish chef Martin Berasategui recently earned a three-Michelin-star rating for his Lasarte restaurant in Barcelona. It is the chef’s second venture to score the coveted triple-stars, the first being at ...

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Dominique Ansel opens his bakery ...

New York‘s beloved pastry genius Dominique Ansel is continuing his geographic expansion with a new bakery planned to open this year with a Dominique Ansel store in Los Angeles. Ansel, ...

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13 tips to become a ...

As much as restaurants are driven by chefs’ desire to feed and entertain, and to express themselves, to produce the best possible food, delivered with impeccable service, they are, when ...

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