Blog. Events. Tips.

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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30 September 2019

Chef Portrait

CHEF BEA SCHULZ BETWEEN PAPER TIGERS AND TRUE CRAFT: “YOU DON’T NEED TO THROW YOURSELF ON THE FIRE OF EVERY TREND THAT COMES BY”

From event manager to management consultant and onwards to professional chef, Bea Schulz’s career, with stops along the way in London and Sydney is impressive. So too are her views and opinions on wages, certifications and cultural differences regarding the job as a professional chef.

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29 September 2019

Chef Portrait, General

THE CUSINE OF DANIEL CANZIAN EXPRESSED BETWEEN SYNTHESIS AND SIMPLICITY, WHERE ART AND SEASONALITY ARE COMBINED WITH ELEGANCE.

The words still resonate in my head with perfect linearity: they are clean, clear, and concise. The interview with Daniel Canzian was an echo of art and culture, a cultural elevation of the cusine, but in its synthesis and simplicity. Born in 1980, he has a classical restaurant education – that’s how he defines it.…

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28 September 2019

General

Rantan: from seed to plate. The new sustainable farmhouse that closes the production circle.

It seems like the beginning of a fairy tale: their jobs make them meet in Denmark, love unites them, and their dream brings them to Italy. On July 14, 2019, Carol Choi and Francesco Scarrone set up Rantan, the Nordic-looking Farm House in the heart of Valchiusella, in Piedmont region.

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26 September 2019

General

Peruvian farmer makes native potatoes visible to the world’s great chefs

“It doesn’t sell, Edilberto, I don’t know what we’re going to do; nobody wants to buy your potatoes. There are 2 things, or we return them or closeout selling them to pig farmers”, a trader from the wholesale market in Lima told Edilberto, the first time he tried to sell his potatoes.

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24 September 2019

Chef Portrait, General

10 QUESTIONS TO DIEGO ROSSI: THE CHEF WHO BROUGHT THE QUALITY “TRATTORIA” BACK INTO VOGUE.

Diego Rossi, born in 1985, is the beating soul of Trippa together with Pietro Caroli. Respectively in the kitchen and in the dining room they run a typical Italian “trattoria” in the heart of Milan, which is now considered one of the best in Italy.

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23 September 2019

Chef Portrait

Manfred Brauer is the Executive Chef of The Vintage Club in Indian Wells, California

Chef Manfred began his culinary career in his native country of Austria and following in neighboring Gstaad, Switzerland and France. Cooking in Michelin- starred restaurants including, “Au Crocodile”, in Strasbourg Alsace under Emile Jung. His long culinary journey continued at the “Operakaellaren” in Stockholm, Sweden under Werner Voegeli, ” Sea Goddess” Yacht Cruise line, Intercontinental…

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22 September 2019

Chef Portrait

Francis Tugnao is Executive Chef at Alive! Restaurant

Francis Tugnao is Executive Chef at Alive! Restaurant and the new PESCE at eco-luxury holistic medical wellness resort The Farm at San Benito in The Philippines. Alive! Restaurant was one of Asia’s first and best restaurants offering vegan cuisine, while PESCE is pescetarian.

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21 September 2019

Chef Portrait

What are the constant and changing elements of German cuisine

Before Günter Rönner was the executive chef at restaurants Korff and PUR he already had 10 years under his belt running the kitchen at akazienhof in Duisburg and had gained nationwide attention. There he attained 16 Gault Millau points, 3.5 F in Feinschmecker and was counted among the top 250 restaurants in Germany.

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15 September 2019

Chef Portrait

María Zúñiga’s catering: «The challenge to serve 500 people»

«This weekend, I am catering for 500 people», says chef María Zúñiga, owner of Casa Zúñiga and teacher at the Pachacútec Foundation of Gastón Acurio.

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10 September 2019

Chef Portrait

WHAT FAWAZ SEES AS A LOGICALLY ORGANIZED DISH MIGHT GET SEEN BY OTHERS AS A JUMBLE

Fawaz H. Al Alomaim takes pride in being called cook, rather than chef, for all chefs started out as cooks and it takes loads of experience and practice to be called a chef. We have put together a thrilling interview with this distinguished, and somewhat eccentric, Kuwaiti cook, who contributed to establishing a number of…

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09 September 2019

Chef Portrait, General

We asked Jhosef Arias: how he opened a restaurant group in Spain, at 31 

“I own a dream,” says Jhosef Arias, at the beginning of the interview. We are in Bold Kitchen, an area for cooking workshops and events located in the basement of the Piscomar restaurant, which has recently opened this year.

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08 September 2019

Chef Portrait

A GOURMET PARADISE WITHIN THE KRANZBACH KITCHEN

The Kranzbach, a 5-star wellness hotel, has been a top holiday and vacation spot since its opening in germany. Nestled into nature and harmony, exercise and wellness is also the kitchen’s philosophy and a corner for their success. Staying true to these principles is just as vital as the ongoing development of the concept.

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07 September 2019

Chef Portrait

Melissa Manche, Peruvian Chef and Co-Owner of Tams House in Plovdiv, Bulgaria

Peruvian Chef and Co-owner of “Tams House” in Plovdiv/ Bulgaria, Melissa Manche, studied at the Paul Bocuse Institute, trained in various international Michelin star restaurants, in love and married to a colleague shows us which interesting stories the life of cooks can write and what can develop from it. Her culinary journey that started in…

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05 September 2019

Chef Portrait

Stephane Gortina is Executive Chef at The Restaurant at The Legian Seminyak, Bali

An elegant fusion of contemporary French and classic South East Asian cuisine – Michelin-starred Stephane Gortina, Executive Chef at The Restaurant at The Legian Seminyak, Bali, brings his enviable and inspiring international experience to his menu at this beachside dining hotspot.

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02 September 2019

Chef Portrait

MOHAMMED AL ANSARI, A FOOD PHOTOGRAPHER WHOSE PHOTOS ARE SO VIBRANT THAT YOU ALMOST TASTE IT

In various famous and international hotels and restaurants, Mohammed Al Ansari’s lens roams to capture the most delicious meals and deserts. It is clear that Mohammed has become one of the most brilliant food photographers and stylists in the middle east due to his bold style in a profession that has become part and parcel…

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01 September 2019

Chef Portrait

HASSAN KOUBAISSI – EXECUTIVE SOUS CHEF AT SHARQ VILLAGE & SPA, THE RITZ CARLTON HOTEL in Doha, Quatar

Hassan Koubaissi is an executive sous chef at Sharq Village & Sspa, the Ritz Carlton hotel in Doha, Quatar. Read here more about his amazing story.

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29 August 2019

General

How to plant rice and what to do to know if the rice is of quality. Teodorico Quiroz Pompa, Lambayeque, Peru

Getting to the north of Peru, to the department of Lambayeque, means finding yourself in a coastal strip, very arid and with large dune areas, but also with several green valleys around three important rivers: Chancay, La Leche and Zaña, surrounded by rocky hills. In these valleys are found most of the rice paddies of…

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26 August 2019

General

THE MAGNIFICENT “PANCHITA“ – AN INTERVIEW WITH MARTHA PALACIOS

Martha Palacios is the heart and soul of Panchita and with 15 years in the industry she has managed to build a small empire. Among other things, she is responsible for all Panchita restaurants in Lima and Santiago de Chile as well as personally running several kitchens in parallel. In addition to administration she is…

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23 August 2019

Chef Portrait

Yann Meinsel – Executive Chef at the world’s tallest restaurant – At.mosphere in Dubai, UAE

Yann Meinsel can enjoy a breathtaking view every day. Since June 2018 he has been working as Executive Chef at restaurant At.mosphere in Dubai, UAE – known as the world’s highest restaurant on the 122nd floor of the Burj Khalifa.

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22 August 2019

General

Michael Kreiling – The gastronomical adventure of a culinary octopus

Michael Kreiling was allowed early-on to take in the air of star-kitchens. Experience under top Chefs such as Burkhard Lindlar or Manfred Schwarz educated and formed him. Today, Michael works as Executive Chef and Culinary Master Chef for the Kempinski Hotel Beijing Lufthansa Center in Peking, China.

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21 August 2019

Chef Portrait

Daniel Bucher – Senior Executive Sous Chef at Bangkok Marriott Marquis Queen’s Park

Daniel Bucher is Senior Executive Sous Chef at Bangkok Marriott Marquis Queen’s Park hotel in Thailand. We talk to this inspiring chef about his two secrets to success in running a big culinary operation, the thought-provoking art-food project he ran in Berlin, and his thoughts on food waste.

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20 August 2019

General

Tips for switching from instant coffee to fresh bean coffee. Daniela Marín, Villa Rica, Peru

Instant coffee is easy to prepare, you put the granulated coffee in a cup, hot water and done. However, fresh bean coffee requires a little more care. You need to grind the bean although they also sell it already ground, besides of having a filter to prepare the coffee, and finally, the same hot water…

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