Chef Andrea Magnano is exploring internationally ingrediencies
Andrea Magnano, the Italian chef is exploring internationally ingrediencies and believes that food can change the planet and that chefs have the great power to influence the masses with their philosophy. We have met him for an interview.
Chef Portrait, Events, General
THE FRENCH SUSHI CHAMPIONSHIP
For some years now, the trend of sushi has been more popular in France than ever before. Whether street food, in a restaurant or delivered to your door, it’s possible to eat sushi anywhere. And demand is showing no sign of flagging.
Chef Portrait, General
BARBORA ŠIMŮNKOVÁ – ALL THE WAY TO THE TOP RESTAURANTS
Barbora Šimůnková is a woman full of determination who knows the meaning of hard work. She discovered her passion for cooking during her school days. She dropped out of school to realise her dream of working in top restaurants. The young chef began her career by preparing Asian dishes at the restaurant Sansho in Prague…
ORGANIC FARMING IN THE BIG CITY
March 2017 marked the start of ernte-mich’s fourth gardening season. At three locations across Leipzig (Thekla, Lake Kulkwitz, Liebertwolkwitz), Richard Hagedorn, the managing director of ernte-mich (which literally means ‘harvest me’), offers enthusiastic city dwellers the opportunity to realise their dream of tending their own organic vegetable patch. Organic farming meets the big city.
Jimmy TY Lim, a young Singaporean chef and restaurant founder
With international stations such as the NOMA restaurant, he operates now his own restaurant, the JL Studio, in Taichung Taiwan, which is inspired by the traditional favors and cultures of Singapore, and strives to translate and interpret his vision of Modern Singapore Cuisine.
Dumitru Ionut – The Romanian cooking scene
DUMITRU IONUT – THE ROMANIAN COOKING SCENE Romanian chef Dumitru Ionut shares his broad international experience and insights into Romania’s cooking scene. How did you become a chef? At the age of 16, I spent too much time hanging around with ‘bad’ guys in Lisbon (Portugal). At some point, my mother had had enough and…
Starred chef Björn Panek : From Dubai to Hong-Kong
Michelin-starred chef and Executive Chef at Hong Kong’s Twenty Six by Liberty Björn Alexander Panek lives and works on the basis of Taoism. “Life’s too short to think too much – do what you think is right.” He cooked up his first Michelin star as chef at the restaurant Gabriele in Berlin’s Hotel Adlon. This…
POP-UP RESTAURANT AND DINNER EXPERIENCE
PRET A DINER 2017 in Frankfurt am Main. This time, catering pioneer KP Kofler brought four gastronomy start-ups from London to Frankfurt to spend five weeks in a former bank building that’s facing demolition. A pop-up restaurant. The concept is similar to that of well-known pop-up restaurants. But not only does the location change, so…
THE GERMAN BANGKOK RESTAURANT “SÜHRING”
Their refined German home-style cooking immediately catapulted them to 13th place on the list of Asia’s 50 Best Restaurants. The restaurant, which has seating for 70 and employs 35 people, is not located bang in the centre of Bangkok, but instead slightly outside in a former diplomatic villa, albeit in the heart of a tropical…
SPANISH COOKING SCENE – AS SEEN BY STEFAN WIESE
I am in love with cooking. I was born in Spain. Apart from my Spanish heritage, German and Guatemalan blood flows through my veins. I pour my heart and soul into being a chef. At the age of 20, following a frustrating year spent studying business I decided to become a professional chef. After two…
Gabriella Piccolo, an Italian chef in Sweden
Did you always want to be a chef? Honestly it was never my first choice, although my parents actually ran a catering business where I helped out from a very young age. What brought you to Sweden? I was visiting a friend who was a chef in my restaurant in Italy, and liked it here.…
Chef Portrait, General
Ragnar Eiriksson and the first Michelin star in Iceland
With a population of just 336,000 and more than 1.8 million visitors each year, Iceland can now claim a new attraction in Reykjavik, which is the world’s northernmost capital city and home to 120,000 people: the restaurant Dill and its Michelin-starred head chef Ragnar Eiriksson. Even before the star was awarded, the White Guide Nordic already listed Dill as Iceland’s best restaurant in 2015.
Ajmal Zariffi: from refugee to dish washer to head chef
It was a long and difficult path which led Ajmal Zariffi, then an unaccompanied and illiterate 15-year-old, from Afghanistan to Germany 20 years ago. Little could he have known then that he would one day become a head chef.
Restaurant Magazine selects the world’s best restaurants and chefs
New York’s “Eleven Madison Park”, run by Swiss chef Daniel Humm, is currently the best restaurant in the world – at least that’s the opinion of Restaurant Magazine in its recently published list for 2017.
Chef Portrait, Events, General
“Patissier and Chef of the Year 2017”: Semi-final in Hennef on 2 & 3 April
Vier weitere Kandidaten für das Finale zum Patissier und Koch des Jahres 2017 sind von der Jury gekürt: In die Endrunde auf der Anuga 2017 am 9. Oktober in Köln ziehen nun die nächsten vier Kandidaten ein. Hinter allen Teilnehmern liegt ein spannender Vorentscheid mit der ein oder anderen Herausforderung.
Patissier of the year 2017 – spoons at the ready!
It began with 70 applicants from Germany, Austria and Switzerland, all eager to win the jury’s favour with their sweet treats. Now the jurors have chosen five dessert specialists to battle it out for a place in the final this October.
Chef Portrait, Tips
Smart food is great for the body, mind and soul
You’ll know from experience: Little snacks, salads, appetizers and desserts prepared in glasses or bowls are incredibly time-consuming. What’s more, they need to look great when served as part of a buffet or on the fly! And it’s also helpful if they’re at least ‘healthy’ or just a pleasure to eat.
Chef Portrait, Rental cook
Personal chefs for every occasion
Whether inside a mountain hut at 2500 metres, in stormy weather on board a pleasure boat or at an industrial monument with hundreds of business executives and an icy chill in the air: No matter how unusual the location or event, personal chefs always find the perfect way to make their clients’ culinary dreams come true.
Culinary Olympics – More than 54 nations to compete in Erfurt
From 22 until 25 October 2016, elite cooks from Germany, Europe and the rest of the world will be meeting in Erfurt for the Culinary Olympics. Some 30,000 guests and 2000 cooks from more than 54 nations will be descending on the capital of the State of Thuringia. The Culinary Olympics are the biggest cookery event in the world, and at the same time the largest international professional competition for cooks, chefs and pastry chefs.
Food photography – 7 tips for your creations
What use are perfect cooking and stylish presentation if the design of the photograph, the illumination or even the background is just not right? You of course want to convey what makes your creations special and get people hungry for your meals. That’s why we’ve used the blog to summarise seven basic principles of food photography for you.
Cooking as a vocation – from the far north to the Allgäu in southernmost Germany, with or without training, always professional
We believe that perceptions of cooks are also changing and evolving. Training is no longer the only proper way to become a good cook. Instead it’s a person’s heart, their creativity and their passion for cooking which can enable even non-professionals to deliver highly skilled results.