Blog. Events. Tips.

23 November 2019

Chef Portrait

Craig Martin is Executive Chef at Annandale in New Zealand

Set on the South Island’s Banks Peninsula, Annandale is a 7,000-hectare working farm with four luxury villas.

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22 November 2019

Chef Portrait

How does a restaurant critic and food writer work?

“Everything I do is about sharing great food experiences, whether it’s through my restaurant reviews or feature articles, recipes and cooking videos, or travel videos and food tours. I love using food as a medium to connect.” Dani Valent, is a journalist, author, cookbook writer, recipe developer, screenwriter and presenter with experience in print, online,…

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19 November 2019

Chef Portrait

THE ROOTS IN PIEDMONT, BUT THE LOOK FACES FAR AWAY: THE RESTAURANT CONSORTIUM TOLD BY STONEWORK VERGE.

To imagine a place where tradition and innovation can be combined with lightness and simplicity, one does not have to go far: the Consorzio Restaurant in Turin is an excellent example of this.  The substrate is traditional Piedmontese cuisine, enriched by the variable y defined by a few touches of reinterpretation and change, but with…

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18 November 2019

Chef Portrait

MARIO SCHNEIDER – CHEF DE CUISINE AT RESTAURANT LINGENHEL IN VIENNA

Mario Schneider is Chef De Cuisine at Restaurant Lingenhel in Vienna. His culinary journey began in the legendary 3 Husaren in Vienna and he was also  under the tutelage of restaurants Schnatti, Taubenkobel and Motto am Fluss. Aside from that that he keeps busy numerous children’s workshops, charity projects that he organises together with his…

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17 November 2019

Chef Portrait

Tom Aikens; about the factors of his success and attitude to the cook profession

“I always persevere and I’ve never given up, I’ve got this doggedness that always keeps going and going.  Even to the point of flogging something to death I’ll always try to make it happen.”

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16 November 2019

Chef Portrait

Jen Royle, from American sports reporter to chef and restaurant owner

Jennifer L. “Jen” Royle is a former American sports reporter and writer who is best known for working for the YES Network as a New York-based reporter for the MLB New York Yankees baseball team. Jen appeared in season three of the ABC cooking show The Taste and that’s when she made the decision to…

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15 November 2019

Chef Portrait

SEBASTIAN THURMAYR – SOUS CHEF IN ITALY WITH ROOTS IN MUNICH

Sebastian Thurmayr currently works as a Sous Chef in Italy, however you can find his roots in the Bavarian capital. Would you like to know what drew him to Italy? Then join us as we bring you another fantastic journey of a wonderful chef.

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15 November 2019

Chef Portrait

“It’s the freedom that defines you.” The story of the 2017 Best Woman Chef: Ana Roš.

ANA ROS AND HIŠA FRANKO If you get lost in the Slovenian country roads, following serpentine curves among the evergreen trees, at some point, you can see a typical stone house. Here, precisely that house, in the middle of pure nature, is the restaurant of the best chef woman 2017, according to the guide of…

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14 November 2019

Chef Portrait

Kakole Assistant Mosiuoa – Executive Chef in Botswana’s first Relais & Chateaux

  Kakole Assistant Mosiuoa, Executive Chef at Great Plains Conservation. Based the Flagship camp, Zarafa Camp is a Relais & Chateaux property based in Botswana. Hosting the most tranquil natural inhabitance and an array of wild life, Zarafa is the best discretion of the best Five Star Lodges in Africa and hosts the most honest…

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12 November 2019

Chef Portrait

romuald guiot – French pastry chef in the USA

“Consultant for institutions around the world, I went through New York for the opening of a concept Kosher and Pareve and now here I am manager for the opening of a French pastry bakery in Los Angeles: Pitchoun Bakery.” We have met him. Read here.

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11 November 2019

Chef Portrait

RODRIGO DE LA CALLE HAS JUST PUBLISHED “PAELLA POWER”

Chef Rodrigo de la Calle (El Invernadero, 1* Michelin) is very happy. He has just published his book “Paella Power”, after 2 and half years of travel to La Albufera de Valencia, the cradle of rice. To get closer to the world of this cereal and “to its majesty the paella”, the famous Spanish dish…

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07 November 2019

Chef Portrait

BORIS LAUSER: ON RAW FOOD & PLANT BASED CUISINE

Boris Lauser is the founder of the Raw Chef Akademie, Co.founder of the Plant Based Institute, Creative Chef in the Vikasa Yoga Resort Thailand as well as culinary advisor, coach, personality chef and cookbook author. He started off in an unconventional way, first as an economics engineer and with a Master’s in Computer Science at…

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06 November 2019

Chef Portrait

Focussed on staffing, Ippe Galama is executive sous chef at the Sheraton Amsterdam Airport hotel

What is it like to work at Amsterdam Airport? You do not know it either? Well! We met Ippe Galama so he could tell us everything. Read here.

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05 November 2019

Chef Portrait

CERAMIC ART & FINE DINING: JARMO PITKÄNEN’S STUDIO RESTAURANT TUNDRA IN FINLAND

The meals of Chef and Ceramic Artist Jarmo Pitkänen are a combination of design and fine dining. From starters to unique sculptured desserts, his creations are served from his own studio platters.

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04 November 2019

General

The world tour stops in Turin: from Brazil to Italy, where the essence of cooking is without limits and labels.

Place, wine, and divine are three words that create the perfect formula to tell the essence of Luogo di Vino.  In the heart of the center of Turin, in 2017, was created a place whose objective is to welcome customers in a space aimed at the gastronomic experience through the divine nectar of the gods,…

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04 November 2019

Chef Portrait

IN THE KREUZBERGER HIMMEL, MUSLIM, HINDU, CHRISTIAN AND JEWISH FAITHS COOK UNDER ONE ROOF

In Berlin-Kreuzberg, in house number 89 you can find a culinary heaven on earth. Here, Andreas Tölke opened the “Kreuzberger Himmel” in 2015, an integration restaurant that is comprised of six nations, six languages and three religions. In this interview, the former journalist and current owner talks about his jump into the cold waters of…

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03 November 2019

Chef Portrait

ANDRE BLASCZAK – Executive Chef at MARRIOTT NEW YORK DOWNTOWN

Award-winning, progressive culinary professional with over 15 years of experience in establishments that include a world-class resort and several upscale Hotels in Brazil.

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02 November 2019

Chef Portrait

Bright Energetic Young Chef Bergia Marta

I begin my culinary career in London working for fiery and renowned kitchens and company including: the Ronnie’s Scott Jazz Club, the Angler Restaurant in South Place Hotel, Zuma restaurant in Knightsbridge, following in Dubai/Abu Dhabi for La Petite Maison restaurant, and now travelling the world.

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01 November 2019

Chef Portrait

Joaquín Felipe Peira and «My Way, sky bar» on the tenth floor of Gran Vía’s number 42, Madrid

«My Way, sky bar» is a true jewel in the heart of Madrid, it has stunning 360º view of the city. From here, time passes slowly, it is like getting away from the hustle and bustle of the street. 

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31 October 2019

Chef Portrait

MAI FOUAD, AND THE JOY OF FOOD STYLING

Mai Fouad barged into the vast world of food styling without prior planning, to find herself falling head over heels for cooking. Through her passion for cooking, Mai discoverd her obsession with food styling and adorning the table with vibrant colors in addition to serving dishes differently and capturing their beauty through the lens of…

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31 October 2019

Chef Portrait

JORGE, THE SOUTH AMERICAN CHEF TOURNANT AT RUTZ, A 2-STAR MICHELIN  RESTAURANT IN THE HEART OF BERLIN.

Jorge Josse’s roots are from Ecuador, but he discovered his passion for cooking later in Germany. He began his culinary career as a dishwasher in a Latin American bar on Warschauer street and ever since has been working in renowned Star kitchens such as Fischers Fritz and Lorenz Adlon Esszimmer. Currently, Jorge works as Chef…

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30 October 2019

Chef Portrait, General

Today’s appetizer is printed in 3D: Interview with chef Jorge Ruiz of Makeat

The 3D technology linked to gastronomy is an explosion of culinary artistic creativity for chefs, because it’s possible to build elaborations as if they were true works of art, everything is a matter of imagination.

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29 October 2019

General

Solo Roero told by his triad

For many people three is the perfect number per excellence, though it has nothing to do with the perfect mathematical numbers. For Pythagoreans, in the theory of numbers, it represents the surface, where the first surface is triangular. For the Chinese it is perfect as a number of the cosmic totality: sky, earth, man. Even…

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29 October 2019

General

Stefano Petrillo tells the gaudenti story of his restaurant

Just behind the Mole Antoneliana, the symbol of Turin, stands Gaudenzio. The beating soul of this restaurant is the young Stefano Petrillo, who, firmly, defines himself as an entrepreneur plus than innkeeper. From the lack of awareness that only an eighteen-year-old can have, he begins the climb that sees him build his professional figure in…

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29 October 2019

General

TIM ZIEGLER – FROM COOKING IN BAVARIA TO CHINA – WHAT A STORY!

Tim Zieglers beginnings lay in Bavara at Novotel, Sofitel and the Hilton in Munich. But even that was not enough! His travels brought him all the way to China. It sounds like a fantasy career out of a book. Read everything thing about it hear and discover all the details.

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28 October 2019

Chef Portrait

Alejandro Mayer – International Executive Chef

My name is Alejandro Mayer, known as Alex to keep things simple! I graduated from The Art Institute in Fort Lauderdale in 1995, which a Bachelors Degree in Culinary Arts. I also won Student of The Year. I was fortunate to study under a Masterchef, Klaus D Friedenreich who inspired me, a great deal. I…

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27 October 2019

General

ZERO-WASTE-EXPERT SOPHIA HOFFMANN: FOOD AND PEOPLE BOTH DESERVE APPRECIATION

Sophia Hoffmann has been working in gastronomy since a very young age. Originating from a side job during school, emerged a career, that very few women follow but she has hammered out a name in the field: Sophia has soared high within a male-dominated culinary world as a Zero-Waste chef. In this interview she speaks…

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26 October 2019

Chef Portrait

Miguel Ángel Valdiviezo is creating «Sabor», the new menu from Tampu

The new Tampu menu pays tribute to the Peruvian “Sabor” (Flavor), with new dishes that will be incorporated into the current menu and will be ready for next year. The chef will play with our senses making versions of patita con maní (pork leg with peanuts) or tacu tacu (mix of beans with rice), experiencing…

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25 October 2019

Chef Portrait

Tristan Jones – consultant to help people open new restaurants

Tristan Jones is a consultant to help people open new restaurants. Read the exciting article here.

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24 October 2019

Chef Portrait

Mark Molinaro is Northern Arizona University’s Senior Chef Lecturer

Chef Molinaro spent the first part of his career working in luxury hotels including Four Seasons and Ritz Carlton properties. He now shares his passion for fine dining, with a focus on people, with his students at Northern Arizona University in Flagstaff.

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23 October 2019

Chef Portrait

Ben Mariner, Owner at The Online Pastry School

Ben Mariner, chef to celebrities, billionaires and Worldwide royalty opens The Online Pastry School to teach the next generation of pastry chefs from anywhere in the world.

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22 October 2019

General

The heroic viticulture of Heidy Bonanini raises in one of the most beautiful places in Italy: the Cinque Terre.

Some stories deserve to be told, and one of these is the one of Heydi Bonanini, born in 1978, founder of Azienda Agricola Possa. It is the story of heroic viticulture, of abandoned and recovered lands, of unconditional love. The background is the evocative landscape of the Cinque Terre land, a destination for many tourists,…

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21 October 2019

General

Chef Sara Borda makes your life easier and healthier in her “La Coca” show

Chef Sara Borda publishes, every week, recipe videos of easy lunches to take to work in her cooking program “La Coca”, in El Tiempo, the most widely read newspaper in Colombia. 

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20 October 2019

General

Victoriano Gonzales: Ayacucho Chapla bread is baked in a colonial wood-fired oven

There are two things for which a tourist can stay in Ayacucho, or at least that was my impression: If they want to be an artist, they stay to learn from the master craftsmen like with Límaco’s family in Quinua district, next to the historical Pampa de Ayacucho, and if they want to master the…

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19 October 2019

Chef Portrait

Lee Dakang is a chef by heart for 40 years

From apprentice to chef and restaurant owner – Lee Dakang has achieved what aspiring cooks dream of. And he not only has tips for them, he also has an eye on them.

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18 October 2019

Chef Portrait

Pastry Chef Zoe Paris about New Zealand ‘locavorian’ approach

Cook Concern was recently in New Zealand, where we were lucky enough to stay at Wharekauhau Country Estate, a Relais & Chateaux lodge and farm about a two-hour drive from Wellington in the Wairarapa region. This luxury property serves outstanding food, both savoury and sweet. It is Pastry Chef Zoe Paris we had to thank for the delicious baked items and…

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17 October 2019

General

BORIS KÖGEL – OWNER AND CHEF OF THE RESTAURANT „LILA SOSSE”

Boris Kögel presents the nouvelle German cuisine in a different way: In the form of “German tapas” served in jars, and he does it with success. The “Lila Soße” doesn’t only impress the locals from Dresden but has received media attention from the likes of the New York Times and Coca-Cola.

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16 October 2019

General

From starred restaurants, back to the origins: Juri Chiotti and the story of the free mountain cuisine

The story of Juri Chiotti has a beginning and a return to the same starting point: the mountain. It’s a closed cycle, a bit like his idea of catering. Born in 1985, in Saluzzo, graduated in 2004, attended a post-diploma course and thus began his career in many restaurants, including Norbert Niederkofler, ‘s starred restaurant,…

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15 October 2019

General

VICTORIA MOSINA – VEGAN RESTAURANT „GRÜN“ IN ST. PETERSBURG

A restaurant with an atmosphere of Scandanavian tropics. Victoria is constantly on the hunt for new local products. Armed with her extensive botanical knowledge creates an amazing array of dishes full of greens and vegetables and accompanying her green dishes she offers a blue water made from natural ingredients.

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14 October 2019

Chef Portrait

Nick Cameron is General Manager and Head Bee Wrangler at The Buzzstop

Nick Cameron is General Manager and Head Bee Wrangler at The Buzzstop, his honey centre, café, and advisory on beekeeping in Queenstown, New Zealand. 

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13 October 2019

General

THE CIDER REVOLUTION. THE MARTINEZ SOPEÑA BROTHERS CONQUER THE MICHELIN STARS RESTAURANTS WITH A CHAMPENIOSE METHOD CIDER

In Asturias, they are called Lagareros, literally people in charge of extracting the grape juice at harvest time. Here, however, we are not talking about wine. The new revolution in Spain today is the cider.

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10 October 2019

Chef Portrait, General

Edgardo Rojas Prada: Amazonian flavors that we are missing

«I have seen paiches up to 90 kilos», replied Edgardo Rojas Prada when I asked him about the cooking techniques of this fish. More than 30 years ago he started in the restaurant business almost by chance, looking for financial funds for his pilot training. At that time, he organized a juaneada, a party to…

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09 October 2019

Chef Portrait, General

A MICHELIN STAR RESTAURANT MADE OF FAMILY VALUES AND TRADITIONS. THE FACES BEHIND GUIDO RISTORANTE: UGO & PIERO ALCIATI.

The story. As I walked into the door, I was overwhelmed by the emotions that only a familiar place can give you. My memories dictate my judgment because of the years I spent as a University girl who has seen herself grow up in those areas. But the story of Guido Ristorante is different from…

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08 October 2019

Chef Portrait

AMANDA BLATTER SPEAKS ABOUT HER JOURNEY TO BECOMING A POMPADOUR PRIVATE CHEF

It’s quite possible you have never heard of a pompadour private chef. Don’t worry if you haven’t, because Amanda Blatter is taking us by the hand for a fascinating insight into the world in where she works.

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07 October 2019

General

Food as a cultural glue: a story of migration and cultural integration. Piero Ling restores value to quality Chinese cuisine.

Ling Kuang Sung, Piero Ling in Italian, born in 1968, is a second-generation Chinese man who arrived in Italy many years ago. It is a story of immigration and integration of two different cultures that blend thanks to his restaurant Zheng Yang, perfectly. The turning point was the year 1989 when he met Carlo Petrini,…

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06 October 2019

Chef Portrait, General

What they don’t tell you about being a chef: Luis Jiménez de Santiago, author of “Pero querías ser chef…”

Luis Jiménez de Santiago is a chef who has written about what nobody tells about their profession, the most popular in recent times, in the book “Pero querías ser chef…” (“But you wanted to be a chef …”), which is already in its 9th edition.

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05 October 2019

Chef Portrait

2-MICHELIN-STAR CHEF SEBASTIAN FRANK: FROM HOME ECONOMICS COURSES TO HORVÁTH

Sesbastian Franks roots can be found in Austria, where he also discovered his passion for cooking early in life. He still bases his 2-star cuisine on these roots, and they can be found today in Berlin-Kreuzberg in HORVÁTH, where he relies on his craftsmanship and regional products.

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04 October 2019

Chef Portrait

Alan Coxon – award winning Chef ,TV Presenter, Author, Speaker, judge and many more

Alan Coxon is an multi award winning Chef ,TV Presenter, Author, Speaker, judge, Consultant and Food Archaeologist. He has a lot of experience in the industry. Read his breathtaking story here.

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03 October 2019

Chef Portrait

ALAA ALMORAI, THE EXECUTIVE CHEF OF SYRIA CHEF RESTAURANT

Located in Muscat, Oman, Chef Alaa Almorai works passionately in his own restaurant after a long and successful career of working in different restaurants and hotels back in his home country, Syria.

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02 October 2019

Chef Portrait

Haruyuki Yamashita Japanese Master Chef and Owner of HAL YAMASHITA

Born in Kobe, Japanese Master Chef Hal Yamashita is strongly influenced by Kobe’s mixing culinary ideologies and techniques. It is within this exciting environment that he has developed his own special fusion style. He emphasizes on maintaining Japanese culinary values, drawing out the essential flavors of each ingredient. A philosophy that has continued to define all…

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