Blog. Events. Tips.

12 May 2020

General

Chefs Derek and Chad Sarno: Plant based meat does not have to taste like shit

Derek Sarno; WICKEDLY TASTY PLANT-MEAT “Healthy food does not have to taste like shit”, stands clear and bold at the top of the Wicked Healthy website homepage. And then comes the explanation: “We’re chefs and brothers on a mission, and though we come from two different professional backgrounds, we find common ground in the Wicked…

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11 May 2020

General

Executive Chef Sidney Dcunha tells us how we can strengthen our immune systems

Executive Chef Sidney Dcunha tells us how we can strengthen our immune systems Chef Sidney Dcunha joined Conrad Pune in June 2019 as the Executive Chef of the hotel. While being responsible for the day to day operations of the kitchen Chef Sidney has also strategically strengthened the hotel’s positioning as one of the most…

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11 May 2020

General

Chef Akshendra Singh Chauhan discusses how cooking in the wild is exciting and adventurous

Chef Akshendra Singh Chauhan discusses how cooking in the wild is exciting and adventurous Chef Akshendra is currently working as Executive Chef for Asteya Safaris. He graduated from IHM Mumbai and went on to work with Taj Safaris with short stints and trainings at Taj Falaknuma, Hyderabad and Taj Usha Kiran Gwalior. Chef Akshendra Specializes…

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07 May 2020

General

Cooking with plant-based meats – Asian chefs use it differently

Cooking with plant-based meats – Asian chefs use it differently While Asia has long had a tradition of Buddhist vegetarian restaurants, the global trend for plant-based eating has seen a growing number of chefs incorporating substitute meat into their menus.

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06 May 2020

General

Tom Goetter- Corporate Executive Chef of the Scenic Eclipse about vegan and vegetarian cuisine including own herb garden on a cruise ship

Tom Goetter- Corporate Executive Chef of the Scenic Eclipse about vegan and vegetarian cuisine including own herb garden on a cruise ship Tom Goetter is Corporate Executive Chef on the cruise ship Scenic Eclipse. Boredom is the biggest horror of all for him, which is probably why a cruise ship with all the many daily…

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05 May 2020

General

Pop up Chef Gauri Apte says flavours of her food are the winning elements

Pop up Chef Gauri Apte says flavours of her food are the winning elements Coastal cuisine has always been very popular owing to its unique style and originates from the coastal areas of Maharashtra, Goa and Karnataka in India. The emphasis is definitely more on seafood even though vegetarians also have interesting options. Meat lovers…

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04 May 2020

General

BioTech Foods: the pioneering company in cultured meat made in Spain

Biotech Foods: the pioneering company in cultured meat ‘made in Spain’ By Fabiola Gálvez No one thought the pandemic was coming, but it did. The same thing is happening with the diet we follow and is affecting the planet. The data speak for themselves. In 2050 the world population will reach 10 billion people and…

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01 May 2020

General

Jimmy Boulay, the french executive pastry chef in Japan

Jimmy Boulay Executive Pastry Chef at Conrad Osaka in Japan. LE GUIDE MICHELIN KYOTO OSAKA 2020 – 5 RED PAVILION 2020 Forbes Travel Guide – 4 star World Travel Award 2019 – Japan’s Leading City Hotel 2019 TripAdvisor ranking – No.1 in Osaka Native from Le Mans in France, he began his career in Paris…

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01 May 2020

General

EXECUTIVE CHEF GAURAV CHAKRABORTY DISCUSSES HOW IMMUNITY BOOSTERS CAN HELP

EXECUTIVE CHEF GAURAV CHAKRABORTY DISCUSSES HOW IMMUNITY BOOSTERS CAN HELP   Executive Chef Gaurav Chakraborty started his journey as a chef from the year 2000 after passing out from The Institute of Advanced Management Kolkata. He has worked in several five star kitchens all over the world with brands such as Accor, The Leela Palaces,…

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30 April 2020

General

Chef Sunit Sharma talks about his favourite comfort foods

Chef Sunit Sharma talks about his favourite comfort foods   Chef Sunit Sharma has started Modern Restaurant Consultants after 22 years of leading some of the finest 5 star kitchens and teams in India and abroad. Previously he was heading the Culinary Team at Cidade de Goa Hotel and Resort from November 2012 as the…

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29 April 2020

General

The new veganism towards a bigger mission: the earth protection

The new veganism towards a bigger mission: the earth protection. Today more than ever, we ask ourselves what the future of food will be: what direction it will take, what choices to make for our health and of our planet. Is this future called veganism? When we talk about veganism we often think about ethical,…

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29 April 2020

General

PLANT-BASED CHEF CARLO ZANASI FROM GIOIA PLANT-BASED CUISINE

PLANT-BASED CHEF CARLO ZANASI FROM GIOIA PLANT-BASED CUISINE “Plant-based is the future of food,” says Carlo Zanasi, an Italian chef passionate with plant-based cuisine, who bet on the plant-based market in Marbella with his restaurant Gioia Plant Based Cuisine. Gioia’s specialty is traditional Italian, but plant-based cuisine, highlighted by the beautiful presentation of its dishes…

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29 April 2020

General

VEGAN HEAVEN WITH NO INTENTION, Eelke Plasmeijer and Ray Adriansyah from Bali in interview

Eelke Plasmeijer and Ray Adriansyah, Locavore, Bali – interview   VEGAN HEAVEN WITH NO INTENTION Locavore, noun, meaning: “a person whose diet consists only or principally of locally grown or produced food”. As this Bali restaurant’s name suggests, Locavore is a place that celebrates local food, from the raw Balinese abalone to the Sumbawa Island…

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28 April 2020

Chef Portrait

Mireia Anglada: Defining concepts. Eco-chef, eco-gastronomy, eco-restaurant, eco-customer

Eco-gastronomy leads us to reflect and ask ourselves how the food we eat is growing? are we eating healthy? who is the local farmer? how can we take care of the planet from the kitchen?

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28 April 2020

General

Executive Chef Arzooman Irani shows us how to cook with edible flowers

Executive Chef Arzooman Irani shows us how to cook with edible flowers Simply put, Executive Chef Arzooman Irani loves to cook and believes that magic happens in his kitchen. ‘Wild at heart, deep in soul’, these words aptly describe the food as well as the Chef behind them. There is definitely an inventive streak to…

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23 April 2020

Chef Portrait, General

Shirel Berger from OPA restaurant in Tel Aviv tells how her cuisine goes beyond veganism

 OPA: the roots of this word sink into multiple meanings. In Greek, there is no single definition, but it refers to several deep meanings: to something exciting, inspiring, to an affirmation of life.

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23 April 2020

General

Bela Gupta, founder of Herbivore feels veganism and vegetarianism is the new way forward in India

Bela Gupta, founder of Herbivore feels veganism and vegetarianism is the new way forward in India   Herbivore is powered by passion and the discerning taste of Bela Gupta. Bela spent three decades in retail gathering experience in marketing but secretly harbouring a very different dream: to cook up a storm. In her extensive travels,…

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22 April 2020

General

Executive Chef Ashish Bhasin discusses vegan cooking, sustainability and the concept of zero waste

Executive Chef Ashish Bhasin discusses vegan cooking, sustainability and the concept of zero wastage!   Ashish Bhasin heads the culinary operations at The Leela Ambience Gurugram Hotel & Residences. Ashish comes with 19 glorious years of comprehensive experience in kitchens of world-class restaurants. A culinary innovator known for producing delectable delights, Chef Ashish has worked…

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21 April 2020

General

Emanuela Gornati, why should you practise a healthy vegan diet?

Emanuela Gornati or why should you practise a healthy vegan diet? By Fabiola Gálvez Emanuela Gornati is passionate about vegan cooking, is chef and expert on healthy food, has around 19 thousand subscribers on YouTube, where she posts tips and delicious vegan recipes. She’s Italian, based in Spain, she had two vegan restaurants called “MioBio”-…

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21 April 2020

General

Anuradha Sawhney, India’s best advocate of veganism speaks about her interesting journey

Anuradha Sawhney has been the country head for PETA India for over 9 years. She has been ranked amongst the 50 most influential women by Femina magazine for her work for animals. She has won many awards for her work, including the Women of the Future Award, Karamveer Puruskar, Lifetime Achievement Award, Founders Award amongst…

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19 April 2020

General

PLANT BASED DISHES SPROUTING ON RESTAURANT MENUS

PLANT BASED DISHES SPROUTING ON RESTAURANT MENUS By Robin Barr Sussman With global calls for plant-based eating and the possibility of temporary meat shortages due to the COVID-19 pandemic, eateries are shifting focus. The big question: How to incorporate fresh, plant-based dishes to menus creatively, deliciously and on a large scale? According to a Healthy…

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16 April 2020

General

Chef Vikrant Naidu speaks about his tryst with vegan cooking

vegan cooking   Chef Vikrant completed his bachelors program at the Kohinoor IMI School of Hotel & Hospitality Management, Khandala. He has also earned a higher diploma from the International Management Institute, Switzerland. The talented chef started his career with classic cooking and with every year he sought to learn new trends and practices in…

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15 April 2020

General

Chefs speak out on the trend of eating less meat

Chefs speak out on the trend of eating less meat More diners are turning to plant-based diets, covering the full spectrum from strict vegan to flexitarian – eating mainly vegetarian but occasionally meat and fish. But what do chefs really think about it? We asked five chefs around the world for their opinions.   SAT…

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15 April 2020

General

plant based chef Monique Vinay about plant-based diet’s

plant based chef Monique Vinay: “A plant-based diet includes anyone, whatever their food choice is” By Fabiola Gálvez Monique Vinay is a plant-based chef and nutritional coach, founder of the first online school of this movement in Mexico, called “Plant-based Chef”, and also the author of the books “Antojos saludables”, “Una vida sin lácteos” and…

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15 April 2020

General

The immensely talented Chef Neeraj Tyagi speaks about coping with the current crisis

With excellence every day as his motto, Chef Neeraj Tyagi, Director of Culinary, Pullman & Novotel New Delhi Aerocity believes in working to excel. “One should chase their personal greatness, and celebrate the progress achieved every day. At Pullman & Novotel New Delhi Aerocity, I lead the entire culinary operations across the 6 Restaurants &…

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10 April 2020

General

Sanjeev Kapoor-The brightest star of Indian gastronomy

His fans range from the age group of 6-80, a feat surpassed only by Bollywood personalities. Men, women, children, soon-to-be-married girls, housewives, professionals, mothers, mothers-in-law, grandmothers! For a nation that loves to eat and cook, Sanjeev Kapoor is very close to Indian hearts. He is the go-to chef for everything…party at home? What-to-make-today situation? So…

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10 April 2020

General

How Coronavirus affects restaurants in Spain: “It’s like if you’re blindfolded, you don’t know what’s in front of you”

  By Fabiola Gálvez Coronavirus didn’t catch Luis Arévalo by surprise, executive chef and director of GAMAN restaurant, executive chef at GAÏO Saint-Tropez and gastronomic advisor to different restaurants. “The truth is that we saw it coming because from the first days of March it started to feel the drop. The Saturday before that we…

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10 April 2020

General

RANVEER BRAR, ONE OF THE MOST CELEBRATED CHEFS IN INDIA SPEAKS ABOUT KEEPING THE MORALE HIGH DURING THESE TOUGH TIMES

Celebrity Chef Ranveer Brar Television celebrity, Masterchef India judge, author, restaurateur, food film producer and benefactor, chef Ranveer Brar is one of the most celebrated chefs in the country. He has set up restaurants in India (including a heritage hotel, Alila Fort Bishangarh) and abroad and curated the menu of many more (including cruise kitchens…

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10 April 2020

General

Chef-Owner Emmanuel Stroobant of two Michelin-starred Saint Pierre in Singapore; ISOLATION DINING TO THE NEXT LEVEL

CHEF TAKES SELF-ISOLATION DINING TO THE NEXT LEVEL Chef-Owner Emmanuel Stroobant of two Michelin-starred Saint Pierre in Singapore has come up with a fantastic idea: Virtual Saint Pierre – possibly the world’s first fine dining social-distancing party for guests missing a taste of luxury at home. This creative and fun idea also provides another opportunity…

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10 April 2020

General

HOW TEXAS RESTAURANTS ARE COPING DURING THE COVID-19 PANDEMIC

By Robin Barr Sussman   Along with the rest of the world, Texas restaurants and bars that aren’t closing or going on hiatus are getting creative when it comes to staying afloat during the COVID-19 crisis. From online ordering to makeshift drive-throughs, recipe take-aways, booze deliveries, pop-up farm stands and restaurant grocery markets, communities are…

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09 April 2020

General

Bangkok’s Hospitality People Unite to Fight Against Coronavirus

  These are testing times for humanity. COVID-19 has caused great hardship to people and disrupted business and services throughout the world. Thailand is no exception, with our hospitality industry also impacted.   While the MERS outbreak hit hard in 2012, it did not prepare us for the enormous obstacles posed by COVID-19, which caused…

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09 April 2020

General

London’s Claridge’s Hotel to the Rescue

  The world is in turmoil. These are not orderly times. This lack of normality requires exceptional responses to the daily challenges being thrown at all of us. One sector hit very hard is the world of hospitality. Restaurants, bars, cafés and hotels are predominately closed until further notice and all the workforce either laid…

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07 April 2020

General

The world’s first slaughter-free meat, cultured meat from Mosa Meat

“This technology has the capability to transform how we view our world.” — Sergey Brin, co-founder of Google and funder of Mosa Meat In 2013, Mark Post, Chief Scientific Officer at Mosa Meat, unveiled the world’s first hamburger made by growing cow cells, rather than slaughtering an animal. Now they’re developing the first commercial products.…

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07 April 2020

General

The future of food, different views from Italy

It is 7.30 in the morning, silence dominates the city and the sound of the supermarket truck backing up under the house pushes me every Tuesday morning to lean out of the window and look in curiosity. It’s the arrival of the groceries.

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07 April 2020

General

PLANT-BASED CHEF CADDY CABRERA “THE PRODUCTS TALK TO ME”

  PLANT-BASED CHEF CADDY  “THE PRODUCTS TALK TO ME” Caddy is a Dominican plant-based chef living in the United States. Through her projects, she inspires people to have a more conscious and healthier lifestyle with her recipes, workshops, and tips. In 2018 she participated in the Latin Masterchef in the USA, in which she achieved…

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07 April 2020

General

Meatless meat – what is it really made of?

The plant-based diet is a huge global trend, and what are sometimes referred to as “fake”, clean, alternative or substitute meats have taken off – the plant-based protein industry, now worth $14 billion in the US, is predicted to soon grow to be worth $140 billion.

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06 April 2020

General

Is Vegan the New Pagan?

  Life, was, much simpler a few years ago. No I’m not talking just about pre pandemic but when there were just three categories of food consumer; carnivore, vegetarian and vegan. I shall ignore pescatarians, as however you want to dress up a crab it’s still a creature not a plant. People in recent memory…

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06 April 2020

General

What is at stake in plant-based cuisine; with Kheng and Lilly

With a passion for cooking and plant-life, Kheng and Lilly, a young couple with Malaysian and British background, dedicate their lives to holistic awesomeness. Not only does their cafe, Seeds & Sunshine, serve up wholesome plant-based food, but it also plays host to workshops dedicated to wellness and mental health in their community space on…

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04 April 2020

General

celebrity chef Varun Inamdar about how he is coping during this rough corona time

Varun Inamdar has won two national awards and is regarded as one of the TOP 10 celebrity chefs in the world alongside culinary giants like Jamie Oliver and Gordon Ramsay with 18 years of work experience as a trained chef, chocolatier, food stylist, author and an ex-top rank executive at Oberoi Hotels and Resorts, India.…

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03 April 2020

Chef Portrait

Two top chefs leading the way in urban farming

City chefs are growing greens right in the middle of the concrete jungle – or even in the middle of their restaurant. These chefs are taking the ingredient-sourcing process directly into their own hands by farming their own fresh produce, thereby boosting sustainability as well as flavour.

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02 April 2020

General

Carrots Restaurant – Chef Susmitha Veganosaurus and Chef Ram Khatiwada

Carrots Restaurant – Chef Susmitha Veganosaurus and Chef Ram Khatiwada   Carrots restaurant is Bangalore’s first vegan restaurant and a very popular one at that. With an interesting and innovative menu along with friendly staff, this restaurant has been in business for the last seven years. It is remarkable is that Carrots also offers cooking…

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02 April 2020

General

How Restaurant around the World Handle Coronavirus

How Restaurant around the World Handle Coronavirus   That cozy atmosphere, the courtesy, and welcome of the staff, the particular smells that emanate from the kitchen, the decoration, the flavors, and the tasting of good wine, are the details that lead us to eat out and even more, to live a special experience in the…

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02 April 2020

General

Hero chefs helping those who need it most in the UK

Restaurants across the UK have closed for business, and many fear that the country’s food and drinks business will be irreparably damaged by the Covid-19 pandemic. While the Government has stepped in with an admirable support package to help companies and staff, the future of many of the country’s restaurants remains unknown. But some chefs…

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02 April 2020

General

An ode to plant-based fare with Maricel Lukkanit, in Bangkok

An ode to plant-based fare with Maricel Lukkanit   Foodies who concoct a vision of being a plant-based eater, first thing first, meet Maricel Lukkanit. The German-born, Bangkok-based educator and personal chef of Vegan Crush – a wholesome plant-based brand of vegan food delivery and cooking classes – is here to walk you through the…

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01 April 2020

General

Covid-19, The pandemic that might just be saving us from ourselves?

The pandemic that might just be saving us from ourselves?   What a difference a few weeks make. Not long ago I was interviewing chefs about their aspirations, dreams, plans for the next opening, expansion, new dishes, name change etc. You name it they were going to be doing it in 2020. Now everything has…

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01 April 2020

General

Restaurants in the time of Coronavirus pandemic

  RESTAURANTS IN THE TIME OF CORONA: BACK TO SIMPLICITY?   Our lives have definitely changed! In every way! And it is likely they will never be the same again. In addition to its severe cost to human life, the pandemic has brought to knees a number of industries including airlines, cruises, and conferences. As…

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31 March 2020

General

The future of gastronomy

What comes into your mind, when you think about THE FUTURE of gastronomy? Here are the main influences:   uncertainty of future of the humankind We all know the old saying: If there’s one thing that’s certain in business, it’s uncertainty. This is especially true of the restaurant industry, one of the most fragile in…

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31 March 2020

General

what is plant-based cuisine.. it is not just vegetarian or vegan..

It is well known, the cuisine based on vegetables and plants is growing rapidly. In an ocean of food choices and beliefs, who are the actors/ supporters of this “movement”? what are their experiences and positions? Let’s take a step back: plant-based cuisine is not just vegetarian or vegan; there is, in fact, a significant…

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30 March 2020

General

Chef Vishal Atreya about all aspects arround sustainable cooking

  A chef by choice Chef Vishal Atreya started his culinary journey more than 20 years ago after passing out from the Institute of Hotel management in Chandigarh. “While helping my mother in her daily chores, doing petty jobs for her in the kitchen, as a young boy, little did I know that I would…

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27 March 2020

Chef Portrait

Chef Vanshika Bhatia – practices all: farm to fork, sustainable food, zero waste, plant based food..

Trained formally in 2012 in culinary arts from Le Cordon Bleu, Chef Vanshika Bhatia has been cooking since the day she could reach the stove top. Her idea for food transpires from local produce, no wastage, community style food to presenting with the most progressive and contemporary French cooking techniques as sustainable food. Her experiences…

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