Jasper Udink ten Cate – Food Artist

Jasper Udink ten Cate – Food Artist. Read here. more ...

THE SHATEC STORY

SHATEC was set up in 1983 by the Singapore Hotel Association (SHA) to ensure a continuous pipeline of talents for Singapore’s hospitality industry. more ...

Pepi Anevski – World Sushi Champion

Pepi Anevski – World Sushi Champion. Read his great story here. more ...

Chef Duminda Abeysiriwardena – founder of Melbourne food network

Chef Duminda Abeysiriwardena – founder of Melbourne food network. Read his story here. more ...

Petro Gudzovatyi – from electronic engineer to Sushi Chef

Petro Gudzovatyi – from electronic engineer to Sushi Chef. more ...

Tjitze van der Dam – Executive sous-chef bij QO Amsterdam

Tjitze van der Dam – Executive sous-chef bij QO Amsterdam. Read his story here. more ...

What’s TSA?

Tokyo Sushi Academy(TSA) is Japan’s premier sushi school. more ...

Kasun Jayasooriya – Japanese Chef in England

Kasun Jayasooriya, a Japanese Chef in England. An interesting story. more ...

Tobias Unger – Executive Chef with 17 years of an international chef career

Tobias Unger – Executive Chef with 17 years of an international chef career. Read his exciting story here.  more ...

Alexandros Sperxos Pavlopoulos – Head Chef at Ena restaurant, Dubai

Alexandros Sperxos Pavlopoulos – Head Chef at Ena restaurant, Dubai. Read his story here. more ...

Vincenzo Morreal – Head and Private Chef in London

Vincenzo Morreal – Head and Private Chef in London. more ...

Executive Chef Sydney De Hart from Amsterdam about food trends in Bali

Executive Chef Sydney De Hart from Amsterdam about food trends in Bali. more ...

Carbonara Day

Join CookConcern team on April the 6th, 2018 to celebrate #CarbonaraDay ! more ...

Michel Westerman – Executive Chef of Hotel Okura Amsterdam

My name is Michel Westerman and I am Executive Chef Main Kitchen of Hotel Okura Amsterdam. more ...

Tsuji Culinary Institute Group

“In order to create authentic cuisine, it is crucial to have a profound knowledge of authentic flavors”. more ...

2 Star Chef Rolf Fliegauf speaks about what it means to be successful

2 Star Chef Rolf Fliegauf, from Ristorante ECCO, in Switzerland, speaks to us about what it means to be successful. more ...

Abdallah Outa – Cluster Executive pastry chef in Nigeria

Abdallah Outa: Cluster Executive pastry chef in Nigeria. Read about him here. more ...

Chef A La Russe – All-Russian Open Culinary Championship among chefs

All-Russian Open Culinary Championship Chef a la Russe has been held since 2014 by METRO more ...

Cris Sanchez about keeping it organic, fresh and local

Cris Sanchez about keeping it organic, fresh and local. more ...

A Bit of Home Part 2- The Teams of Fusion Cuisine

In one of our previous Blogs, we brought you closer to Fusion Cuisine. more ...

Chef Wenford Patrick Simpson about trends in New York

Chef Wenford Patrick Simpson, known as “Chef Patrick” about some recent trends in NY more ...

Jonas Bak – Executive Chef from Denmark

Jonas Bak, Executive Chef from Denmark, about actual trends, pressure at the chef job and the Nordic Cuisine. more ...

Manuel Schmuck, award-winning, young, Wilder cook

Manuel Schmuck, award-winning, young, Wilder cook and Executive Chef, speaks about his current start-up project. more ...

Giuliano Dacasto – Italian Executive Chef with 10 years working experiences in Asia

Giuliano Dacasto – Italian Executive Chef with 10 years working experiences in Asia. more ...

Raymond Bok – about continuous improvement within the chef job

Raymond Bok a Singapore chef about continuous improvement within the chef job. more ...

Catering supplier wanted!

The indispensability of a catering supplier more ...

Shannon Batten – Executive Chef of Conrad Rangali

Shannon Batten – from Auckland in New Zealand – Executive Chef of Conrad Rangali, Maldives, the world’s first all glass under sea restaurant. more ...

Sergei Fokin – talented chef from St. Petersburg

Sergei Fokin is a young talented chef from St. Petersburg. Co-owner of the Four Hands restaurant and concept-chef of Salute Bar. more ...

Danny Davies – private estate Chef from the UK

Danny Davies, Super-yacht and Private Estate Chef from the UK, about his experiences out of this special chef segment. more ...

Bruno Ferrari – a chef career which started at age of 14

Bruno Ferrari, a chef career which started at age of 14, with several international stations up to his own company the Bruno Ferrari Group China & Hong Kong. more ...

Gerald Mirey serves classic French food in his Bistro in London

Gerald Mirey, serves classic French food with a twist of Japanese, in his “Bistro Mirey” in London. Read here. more ...

Lee Y Chang – The one who brings hones asian cooking to Prague

Let’s meet Lee Y Chang! Passionate chef from USA wih Taiwanese lineage in the middle of the Prague. more ...

Edwin Gomes – Head Chef at “The Urban Kitchen” UAE

Edwin Gomes – Head Chef at “The Urban Kitchen” UAE. Read here. more ...

Food festivals inside out

When someone says Food festivals the first thing what comes to my minds is sunny weather, grass, stalls full of people. more ...

Binu Krishnan – Executive Chef at LSG Sky Chefs

Binu Krishnan , executive chef at LSG Sky Chefs, from New Zealand, with insides of the international flight catering. Read here more. more ...

FUSION CUISINE – A PINCH OF HOME

Fusion cuisine is currently one of the biggest trends in the culinary world. more ...

Neil Rohitha – international japanese chef

Neil Rohitha international japanese chef. more ...

GOOD HOSPITAL FOOD

There’s not much people fear more than hospital food. Good food is rare, and it is often said that it doesn’t make you healthier either. more ...

PIETRO PARISI: THE COURAGE OF A CHEF WHO REFUSES TO BOW TO THE MAFIA

Palma Campania – Pietro Parisi, a renowned chef of international standing, was celebrating the birthday of his then three-year-old daughter at his restaurant. more ...

Kassem Taha a Syrian Executive chef

Kassem Taha, a Syrian Executive chef working in Dubai and his specialisation in heathy culinary art. more ...

Patrick Farjas – a French chef in Indonesia

“Maitre Cuisinier De France” Patrick Farjas, a French chef in Indonesia, started an apprenticeship in a one star Michelin at 15 yrs old. more ...

Association of Chefs and Confectioners – Czech Republic

History: The Association of Chefs as a Guild Organization was established in our country in 1903. more ...

STEFAN NIETSCHE – A GERMAN CHEF IN THAILAND

Read our interview with German chef Stefan Nietsche, who tells us about his experience in Thailand and with Thai cuisine. more ...

William el Dbaissy is a Saudi Arabian TV chef from Canada with specialisation in Lebanese kitchen

William el Dbaissy is a Saudi Arabian TV chef from Canada with specialisation in Lebanese kitchen. more ...

A Note About Latin American Cuisine

A Note About Latin American Cuisine is fantastic. Get some more information in this article. more ...

GILDAS PERIN – A CHEF IN TAIWAN

Whether in Hong Kong, Singapore or Taiwan, there are plenty of good eateries, and local restaurants are keen to tap into the expertise of Western chefs, who can expect to live comfortably. more ...

Sinju Varghese, a chef for the past 15 years over central Asia and the Middle East

Sinju Varghese, a chef for the past 15 years over central Asia and the Middle East working at some of the finest hotels of the region. more ...

RENÉ STEIN – HEAD CHEF AT NUREMBERG’S SCHWARZER ADLER

If you fancy experiencing a culinary journey, then you simply must visit the Schwarzer Adler in Nuremberg. René Stein is head chef there. We met him for an interesting interview. more ...

Stefanos Stamidis – Executive Chef at Hotel Nikopolis, Thessaloniki

Stefanos Stamidis is an experienced Greek Chef. Today he works as an Executive Chef at Hotel Nikopolis in Thessaloniki. He knows Greek cuisine is much more than Mousakas, Tzatziki & Horiatiki. more ...