Vegan breakfast or dessert: Mango Chia pudding

Mango chia pudding is the easiest, most delicious and at the same time very healthy recipe that can exist. Chia seeds have a high-fiber content, so they have that satiating effect, and some people use it to lose weight, but the highlight is that it is very rich in omega 3 fatty acids. Therefore, it… more ...

The 10 best chefs and their dishes, from “Asia’s 50 Best Restaurants 2019”

The list of Asia’s 50 Best Restaurants was created in 2013 to show the gastronomic panorama that the region is experiencing. First it was launched in Singapore for three consecutive editions, and then in 2016, the area was changed to Bangkok, Thailand, for the next two editions. Already in 2018 and 2019, the scene was… more ...

Abbishek Bhagat – Executive Chef for Evolve Back – Orange County Resorts in Kabini

Abbishek Bhagat is executive chef for Evolve Back – Orange County Resorts in Kabini. Read a great and exciting interview here and find out what it’s like to work in an exclusive resort. more ...

RUSLAN ZAKIROV – A SUCCESSFUL JOURNEY TO COSTA RICA

Ruslan Zakirov, executive chef of Kuznya House Restaurants in St. Petersburg, talks about a restaurant opening in Costa Rica and the experience he gathered there. more ...

VeggieWorld. The largest vegan fair in Europe arrives in Madrid

Attention! Vegetarians, vegans, flexitarians and all people who want to know this philosophy of life based on ethical principles and food sustainability. VeggieWorld, arrives for the first time to Madrid, this 13th and 14th of  April, in the Glass Pavilion of the Casa de Campo. more ...

How to choose and buy a good olive oil and how to use it for cooking?

The universe of olive oil is broad and very similar to that of wine, it has from soft to intense flavors, own Denominations of Origin, it can be paired and tasted, too. To take a simple look at this world, Spain has 300 catalogued varieties of olive. more ...

Maksim Gerasimov – Executive Pastry Chef from Turkmenistan

We have met Maksim Gerasimov for a quick interview. 3 questions about his work. Read   You are a well experiences Executive Pastry Chef from Turkmenistan. Back to the beginning of your pastry chef career; why did you become a pastry chef? I started my career in pastry and Bakery 15 years ago. I started from… more ...

ALEXEY ALEKSEEV – “THE ART OF COOKING IS A WHOLE SCIENCE.”

Alexey Alekseev is executive chef in the scandinavian restaurant “Nordic” in St. Petersburg. In this interview we get to hear all about the scandinavian culinary style of the New Nordic Cuisine. more ...

What to prepare with an egg? Gastón Acurio tells you

Gastón Acurio, the most international Peruvian chef, has a very popular phrase on the network that gives value to the egg and tells you everything that can be prepared with this modest food. Therefore, this article is dedicated to 10 ways to cook with this ingredient and its meaning in the kitchen for this chef. more ...

7 ways you could use avocado

The avocado or avocado pear, is the fashionable fruit and one of the most instagrammed in this social network. Its flavor is soft and its texture creamy, but what makes it even more interesting is its nutritional contribution, it is excellent antioxidant and high in vitamins A, B, C, D and K. In addition, it… more ...

The Seeds of Passion, Integrity and Tradition.

Chef Sawsan Da’na is a Palestinian chef who was born and raised in Kuwait. Nine years ago, she established a catering business which serves goodness through original Palestinian dishes, or let us say that she tells her own story through the successful business she established, which we will get to know about in this exciting… more ...

ALI PACHA WILL BE THE FIRST BOLIVIAN RESTAURANT OF HAUTE CUISINE TO INTERNATIONALIZE AND IS VEGAN

Chef Sebastián Quiroga decided to become a vegan after watching a documentary called “Earthlings” and began experimenting with supplies of vegetable origin. Entrepreneur and rebel, he opened “Ali Pacha”, his restaurant of vegan haute cuisine in the historic center of La Paz, surrounded by a range of different fast food places, and also with a… more ...

This Monday, “Think Gastronomy 2019” at the Basque Culinary Center

This April 8th, the Basque Culinary Center holds a very interesting forum to connect gastronomy, technology and innovation. more ...

7 gastronomy books for spring

This spring is loaded with good gastronomy books for all tastes, from historical novels, to how to prepare kombucha at home, healthy recipes with turmeric, or others, based on oriental medicine. Also, 180 ways to prepare omelette and finally, for the more daring, eat insects. more ...

Feijoada: recipe of the national dish of Brazil

Feijoada or “frejolada”, would be the equivalent in Spain to some kind of fabada and in Venezuela, something similar to the caraotas of the Creole pavilion, but with broth. more ...

Que Vinh Dang – Chef at Nhau

Chef Que Vinh Dang first became a well-known presence in the Hong Kong food scene a decade ago when he opened his first solo restaurant, TBLS, which inspired almost a cult following. He was then involved with Hong Kong’s first brew pub, followed by his second solo project, Quest. more ...

The world of coffee gathered at “The London Coffee Festival”

“The London Coffee Festival” is the largest and most anticipated event for coffee fans in Europe.   This was the ninth edition of a festival which is growing every year, from March 28 to 31, and was attended by some 30,000 coffee lovers. more ...

JV Huevos – Sous Chef with Mireio at Raffles Hotels & Resorts in the Philippines

JV Huevos is sous chef with Mireio at Raffles Hotels & Resorts in the Philippines. Working in paradise, who does not dream of it? Read more here. more ...

Steffen Achtmann – culinary teacher in Australia

Steffen Achtmann is culinary teacher in Australia. What does the teaching system look like in Australia? We answer some interesting questions. more ...

See what’s new in the MICHELIN Deutschland 2019 guide

The novelties for this year, from the MICHELIN Guide Deutschland 2019, place 5 new restaurants that obtain their second star and 37 new restaurants with their first star. Although, this year, there was no new any new three-star as in the previous edition. more ...

Interview with Chef Raymond Tham, Skillet @163 and Beta KL

Chef Raymond Tham recalls life overseas and reflects on his return to kitchens in Malaysia in this interview with Monica Tindall. more ...

Interview with Chef Kim Hock of Restaurant Au Jardin

Chef Kim Hock of Restaurant Au Jardin, Penang sheds some light on work life in Malaysia and compares it with the kitchens of Taiwan. more ...

Andoni Luis Aduriz presents his book “Mugaritz. Puntos de fuga”

Andoni Luiz Aduriz, one of the most inspiring chef of our time, with two Michelin stars, has presented his book “Mugaritz. Puntos de fuga”. more ...

MOHAMMED CHABCHOUL MAKES HOME-STYLE DISHES WITH PASSION

Working as Head Chef at the Grand Millennium Dubai, Mohammed Chabchoul is a chef who brings the best he has, as his experience has moved him among regions like France, the UK, and the UAE. A number of high-value clients and stars frequent  his restaurant where many praise his innovative dishes. The story of this… more ...

Jeff Ramsey offers fun dining in Kuala Lumpur

The restaurant scene in Kuala Lumpur is in constant change. New trends keep coming. We talked to Jeff Ramsey, who gives us a very good impression. more ...

Guide Michelin about Fabien Raux Restaurant 1741 in Strasbourg “We leave the place with regret…” What great praise!

Michelin Star chef Fabien Raux takes us on his incredible journey from the beginning of his career, his time in China and Morocco, the beginning of his restaurant in Strasbourg in 1741 and what makes his current orientation so successful. more ...

Palmiro Ocampo (Ccori): The chef who takes advantage of the parts that you do not eat from the food

After reading this interview it won’t be the same to peel a carrot or eat a banana, without thinking that we are not taking advantage of the product at one hundred percent. Palmiro Ocampo is the founding chef of “Ccori”, an organization where he teaches how to optimize the raw material that we consider inedible.… more ...

DANIEL SCHÖNBERGER – ON CLASSICAL RISINGS AND THE CALLING OF THE HIGH SEAS

We sit down with the German chef Daniel Schönberger who has held station as Sous Chef in the Kempinski Hotel Gravenbruch and Restaurant Hessler in Maintal as well as Executive Chef positions at Restaurant Hörhof Idstein, Restaurant Jakobs in Dreieich, Star Clipper ships and Aida Cruise lines. more ...

Thanos Stasinos – Gives us an insight into the Peruvian cuisine

Thanos Stasinos tells us what makes the Peruvian cuisine so special. Read here this amazing insight report. more ...

Interview with Yogesh Upadhyay, Chef & Owner of FLOUR Restaurant, Kuala Lumpur

Yogesh Upadhyay, chef and owner of FLOUR Restaurant in Kuala Lumpur, shares some of his learnings from the kitchen and some interesting stories from his travels. more ...

Ho Chun-hung – Chinese Chef de Cuisine at the Hyatt Regency Hong Kong

Ho Chun-hung is Chinese Chef de Cuisine at the Hyatt Regency Hong Kong, Sha Tin. He has more than 30 years of experience in Chinese cuisine, having worked across China and in Indonesia. more ...

The famous chef Jacques Pépin cooks on board a cruise ship

When you think about the food on a cruise ship, you may not imagine famous chefs cooking on board. In the case of Oceania Cruises, travelers can taste the dishes of famed French chef Jacques Pépin, television presenter, author of 30 cookbooks and on these cruises, Executive Culinary Director of the company. more ...

AHMAD AL FAKIER, “BEST CHEF IN THE MIDDLE EAST” FOR 2015. A SUCCESS WITHOUT A CULINARY ARTS EDUCATION

 When he was 18 years of age, Ahmad Al Fakier’s days as an underprivileged farmer at the town of Da’el, Syria were ending. As he undusted his hands and went to the UAE, carrying a preparatory (junior high) school degree, Ahmed never thought, in his wildest dreams, that he would be voted “Best Chef in… more ...

Sergey Miroshnikov – chef of restaurant KITCHEN in Yekaterinburg

Sergey Miroshnikov is a chef from Donetsk, who lives and works for several years now in Ekaterinburg and continually discovers Ural values, studying not only the local products and cuisine, but also the culture of the region, its nature, people, identity. more ...

THE GOURMET-FOOD HUNTER MICHAEL VETTER – AN EXCITING JOURNEY

So, have you ever heard of a gourmet-food hunter? Well it’s not the most common job but it’s definitely exciting. Join us for an amazing peek into what Michael Vetter is all about. more ...

Josh Niland runs the ground-breaking Saint Peter in Sydney

Josh Niland runs the ground-breaking Saint Peter, his Sydney restaurant that serves only fish and seafood from local Australian waters, as well as dessert limited to tarts. more ...

How is the “Mercado Little Spain” of chef José Andrés y los Adrià, in New York?

Chef José Andrés and the Adrià brothers, the three legends of Spanish gastronomy have made their dream come true, opening “Mercado Little Spain”, in the Big Apple. Just a few days ago on March 15 has been the opening in the Hudson Yards, a new neighborhood on Manhattan’s West. Precisely, the area has attracted restaurants… more ...

Meet the classic restaurants of Nikkei cuisine in Lima

The most famous Nikkei restaurant in Lima is Maido by chef Mitsuharu Tsumura “Misha”, one of the best restaurants in Latin America and the world, according to the World’s 50 Best Restaurant List. But what happened to the traditional ones? more ...

Carlo Scotto and the fine dining restaurant, Xier, in London

Naples-born Carlo Scotto is the creative talent behind the brand new modern fine dining restaurant, Xier, in London. The restaurant, with casual dining for 62 covers on the ground floor, and a 38-cover dinner-only tasting menu upstairs, serves inventive European influenced by Chef Carlo’s travels around the world. more ...

THE RESTAURANT OF THE FUTURE: DIEGO GALLEGOS FROM “SOLLO” WITH A MICHELIN STAR, 2 SUNS REPSOL

Diego Gallegos is known as “the chef of caviar”. From the beginning of his project, he always was conscious about the environment and he focused on the recovery of the Andalusian sturgeon and using caviar on his dishes. But his research has progressed a lot more. Now, Diego farms his own fishes and vegetables to… more ...

The 10 best dishes of the “Latin America’s 50 Best restaurants 2018”

Latin America’s 50 Best Restaurants are some of the most important awards in the region. This 2019 was the fifth edition of the event, held for the first time in Bogota, Colombia. more ...

William Jose – Executive Chef in Saudi Arabia

William Jose is an executive chef in Saudi Arabia. Stories like 1000 and one night? Continue reading here. more ...

The best ramen in Tokyo, according to the Michelin Guide

The best ramen in Tokyo, according to the Michelin Guide, costs about 2000 yen, which is about 15 euros, to the current exchange. more ...

Strazzanti Celebrate the Traditional Sicilian Opera dei Pupi at their March Supper Club

Emilia Strazzanti announces their next Sicilian Supper Club, The Opera dei Pupi, showcasing the art of the 18th century Sicilian tradition paired with a five-course Italian feast. more ...

Vermouth remains fashionable: The definitive vermouth guide

The Vermouth means that it is Sunday at noon to take the aperitif; it is synonymous with fun, a conversation at the bar with friends. A classic that continues to be fashionable, as in recent years, there is a growing trend. When you go out for vermouth, you have a great variety to choose from,… more ...

Paula Artigas – Pastry Chef at Paula Pastelería Fina

Paula Artigas is pastry chef in her own restaurant. We really wanted to know more about it. Read the exciting article. more ...

Morgane Richard – Head Chocolate Chef in french polynesia

Morgane Richard is head chocolate chef in French Polynesia. How did she get to Vietnam? All in the following. more ...

Jaafar Boucetta – Sous-chef de cuisine for the Selman in Marrakech, Morocco

Jaafar Boucetta is souschef de cuisine for the Selman in Marrakech, Morocco. Learn more about this wonderful country. more ...

8 Top food trends for 2019

What will we eat in 2019? The trend aims to take care of our health with sustainable products and to live in harmony with the environment. Below is a list of the 8 Top gastronomic trends for 2019. more ...

COFFEE TONIC

Coffee tonic is a new way to drink an espresso combined with tonic water and ice. As a barista told me, It is like choosing between drinking Coke or, a sparkling coffee! more ...