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.
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.…
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.
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.
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.
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…
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.
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.
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…
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.
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.
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…
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.
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…
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…
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…
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.
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.
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.
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…
Michelin Star Chef Robert Stolz & The Culinary Delights Concept Eat.Share.Live
Robert Stolz (Eat.Share.Live) has pretty much achieved everything a Chef can dream of: He has stood behind the best stoves Germany has to offer, lead his own award-winning Michelin star restaurant “Restaurant Stolz” and until recently Executive Chef in the Grand Hotel “Four Seasons” in Hamburg.
Matteo Zamboni – Executive Chef at Jonah’s Restaurant and Boutique Hotel in Sydney, Australia
Matteo Zamboni is Executive Chef the award-winning Restaurant, which offers excellent contemporary Australian cuisine – the Jonah’s Restaurant in Sydney, Australia. His culinary roots are Italian and Chef Matteo has worked and learned among the best.
BELAL AL HABASH – THE YOUNGEST EXECUTIVE CHEF AT AURA HOSPITALITY & FOOD SERVICES COMPANY, QATAR
With meticulous care for details, Belal Al Habash focuses on his work as an executive chef at Aura Hospitality & food services, a company that owns more than 30 restaurants across Qatar. Aura has won awards as the best company in the field of tourism, hospitality and restaurant management for 6 consecutive years. Aura hires…
Josef Gallenberger – Executive Sous Chef at Hugo’s at the Hyatt Regency Hong Kong
Josef Gallenberger is Executive Sous Chef at Hugo’s at the Hyatt Regency Hong Kong, Tsim Sha Tsui. He started out in kitchens in Germany before taking up his role at Hugo’s two years ago. We chat to Chef Josef about cooking classic European in Hong Kong and growing environmental consciousness in diners.
IN MANAMA AS IN LONDON, VILLA MAMAS “FEEDS THE SENSES” OF THEIR GUESTS
“Food is one of the most heartfelt and authentic expressions of tradition, history and culture. To share a meal is to share who we are with others, to tell a story and, at the same time, create new traditions and friendships.” Villa Mamas is a restaurant which serves excellently-made dishes that reflect the famous Bahraini…
Chef Ghada El Tally, a shining star for international food companies
Ghada is an extraordinary Jordanian cook with Egyptian blood running through her veins. She is full of life, and anything she touches turns into a masterpiece. Her elegant sense of art and love for everything beautiful helped her succeed despite starting a bit later in life; raising her children first and then embarking on her…
A FOOD TABLE WITH A SOUL – SILSAL PRESENTS PRACTICAL PRODUCTS WITH A ROYAL OUTLOOK
As the letters of the Arabic alphabet, Arabesque is so sweet and delicate; even those who’ve never seen it will feel a peculiar sense of familiarity with it. Its beauty gives spirit to anything and everything, including dinnerware, utensils and home accessories. From the first glance, it will captivate you with the subtle use of…
Matteo De Carli – Italian Chef & Owner of Casa De Carli, Prague
After various international Executive Chef positions, today Matteo De Carli runs his own restaurant – the Casa De Carli in Prague, Czech Republic. The opening of his own restaurant was the fulfillment of Matteo’s dream. Matteo De Carli believes in hard work, creativity and fresh quality ingredients.
MIRA’S YOUNG CHEFS JAMIE OLIVER’S FOOD REVOLUTION AND HOW IT ALL COMBINES
Mira Jarrar is a Jordanian chef and healthy food advocate with a mission to spread awareness on healthy food and food education; Mira was given the title “Super Ambassador to Chef Jamie Oliver’s Food Revolution” for 8 years and she continues to teach children through employing modern educational techniques. Mira was influenced by Jaimie Oliver’s…
Kazuo Takagi – Money and praise are just the end result. Do not make them the goal.
Kyo-ryori Takagi owner Kazuo Takagi has used his experience of studying abroad in England where he cultivated his talents in language to thrive; among other things, he has become the consultant chef for the Japanese restaurant at Taipei’s Shangri-La Hotel, and devised Intercontinental Hotel’s Japanese cuisine menu.
Freddy Money – Executive Chef and Culinary Innovator – importance of ingredients & his culinary future
Freddy Money is Executive Chef and Culinary Innovator for Australian Agricultural Company (AACo), producers of Westholme. He’s trained with the Alain Ducasse Group, El Bulli Catering and at the Paco Roncero “Taller” laboratory.
Tony Kelly – Australian Chef and Restaurateur & owner of Rice Boi and Saltwater
Tony Kelly has been Executive Chef, founder and owner of various gastronomic operation. Today he is the owner of Rice Boi and Saltwater and talks about the Australian food scene, his role of an entrepreneur and how hard work pays off.
Native products of Guatemala that you should know about
One of the most obvious qualities of the new continent is, that due to its late involvement in global trade has made it possible for a cultural development at a different pace. This development implies the trade of ingredients, transmission of knowledge and domestication of crops.
Paul Ivić – Tian restaurants Vienna and Munich – vegetarian Michelin-star Chef with a message
Paul Ivić is the Culinary head of Tian Restaurants in Vienna and Munich. In 2014 he clinched his first Michelin Star in the Austrian Capital, and has held on to it next to three Toques in the Gault Millau.
Christian Sala – Gastronomic Advisor
Christian Sala works as a gastronomic advisor. He works across five continents, developing concepts of restaurants, menus and training kitchen teams. Reading his words is like making a gastronomic journey through different cultures and culinary habits around the world. This has produced an interview that, without a doubt, is worth a read.
Nicolas Reynard – Executive Chef at Sodexo, Singapore
Nicolas Reynard works as a French Chef in Singapore. He has over 18 years of international experience. Today Nicolas is Executive Chef at Sodexo, Singapore. He loves and appreciates the benefits such as regulated working hours, less stress and still being able to cook very good food.
Alessandro Cozzolino – Chef de Cuisine at the Italian restaurant Grissini (Grand Hyatt Hong Kong)
Alessandro Cozzolino, from Campania in southwestern Italy, is Chef de Cuisine at the elegant and much-loved Italian restaurant Grissini at the Grand Hyatt Hong Kong. He has trained under some exceptional chefs, and now cooks traditional Italian dishes with a touch of something innovative in presentation and cooking technique.
The culinary roots of Sylvain Roucayrol | Head Chef at Henrietta Bistro, London
Sylvain Roucayrol is Head Chef at the 80-cover Henrietta Bistro at London’s boutique townhouse, the Henrietta Hotel. The hotel, located in Covent Garden, is by renowned hospitality team, the Experimental Group.
Francisco Carrasco Cortés – Executive Head Chef at Crowne Plaza Hotels & Resorts
After more than 19 years of experience of being a Chef and several international stations as Chef, Francisco Carrasco Cortés now works as Executive Head Chef for IHG in Brussels. Francisco has worked with some of the best and made some crazy experiences while working at Harrods, London. But read for yourself.
Josh Gonneau – Chef Instructor at the Pacific Institute of Culinary Arts (PICA), Canada
Josh Gonneau is Chef Instructor at the Pacific Institute of Culinary Arts (PICA) in Canada. PICA is considered Vancouver’s leading culinary centre offering cooking classes, cake decorating classes and diplomas. We chat to him about the growing importance of seasonality in cooking and the Vancouver dining scene.
Clement Pellerin – Working as a French Chef in Asia
Clement Pellerin is a French chef. His culinary journey began in France where he worked for two different 2-Michelin-starred restaurants and it took him to the other side of the world to Asia with a stopover in Ireland.
Daniel Kent – Head Chef at Wiltons, an almost three centuries old classic London restaurant
Daniel Kent is Head Chef at classic London restaurant, Wiltons. He joined in 2011, having previously worked in some of London’s finest kitchens, including Le Café Anglais, Skylon and The Wolseley.
Luca De Santis – Executive Chef at NH Collection Barbizon Palace, Amsterdam
Luca De Santis works as Executive Chef at NH Collection Barbizon Palace in Amsterdam. His culinary journey took him from Italy to Spain to the Netherlands. In Italy, he was born in a world where taste was the most important and came from the highest quality products – without any preservatives.
Anton Abrezov – Chef from St. Petersburg about following the dream and constant self-development
Anton Abrezov is a chef from St. Petersburg who loves to experiment in the kitchen and believes that education, training and continuous improvement of professional skills should take an important place in the life of every chef.
Dardan Cahani – Sous Chef at Padam about modern Albanian cuisine
Dardan Cahani works as Sous Chef at Padam, a trendy boutique hotel and restaurant in Tirana, Albania. The use of local and fresh Albanian products makes Padam a great destination for gourmets. Dardan knows the Albanian cuisine very well, but also that the Balkans is a melting pot full of influences and impressions.
Joseph Sergentakis | Group Executive at CÉ LA VI SINGAPORE | modern Asian cuisine
Joseph Sergentakis – the start of his journey was not unexpected. His father was a chef, his grandfather a butcher, and his grandparents were running a restaurant. So it was obvious that he, too, would gain a foothold in gastronomy.