REINHARD LACKNER, EXECUTIVE PASTRY CHEF SPEAKS ABOUT PATISSERIE IN ASIA

Reinhard Lackner is currently working as the Executive Pastry Chef for the Four Seasons Hotel chain in the Far East. Today he talks about his career and what makes Patisserie in Asia unique and special. more ...

South Devon Chilli Farm – award-winning Chilli from seed to sauce

There must be a reason why chilli freak and top chef Jamie Oliver says these guys grow the best chilli in UK. Go read this wonderful interview and feel not only the heat but also the passion. South Devon Chilli Farm is passion for chilli you can taste, feel and see. more ...

H. Forman & Son – Home of London Cure Smoked Salmon

H. Forman & Son is a family business set up by Aaron Harry Forman and his son Louis in 1905. World-famous for their London Cure Smoked Salmon, they have been supplying the finest gastronomy in the world for over a century. more ...

JRE (JEUNES RESTAURATEURS D’EUROPE) – EUROPES CLUB OF YOUNG CHEFS

The beginnings of JRE can be found in France, 1974, where young and ambitious chefs teamed up to redefine and revitalize European cooking. more ...

Smallhold – urban-farming startup in New York City

Perhaps you have seen or even chosen living fish or lobster in a restaurant. But have you ever seen a mushroom farm? Imagine knowing your dishes come with fresh picked mushrooms, out of a farm right in front of your eyes. more ...

Derek Bissonnette – commercial photographer specializing in food and beverage

Derek Bissonnette is a commercial photographer specializing in food and beverage, an author and chef. Understanding how he got there, and the journey he has been on, is something he would like to share with us. more ...

The bistro of Joia – Chef Pietro Leemann

Let us present you the Joia restaurant in Milan – a high vegetarian biodynamic cuisine – a hymn to nature and the planet. more ...

The Mastercooks of Belgium and their Young Master

The Association of Master Chefs of Belgium has existed for almost 40 years. more ...

Qatar Culinary Professionals (QCP) – an association of professional chefs in Qatar

The Qatar Culinary Professionals (QCP) is an association of professional chef’s affiliated by World Association of Chefs Societies (WACS). more ...

Modernist cuisine – a new standard of culinary art?

Modernist Cuisine is ready to pounce. It’s aim is to become a new standard in Culinary Art and is convincingly paving the way with unique insights. more ...

Copenhagen from Chef’s point of view

For several years, Copenhagen has been one of the leading gastronomic destinations. 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 ...

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 ...

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 ...

Catering supplier wanted!

The indispensability of a catering supplier 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 ...

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 ...

FUSION CUISINE – A PINCH OF HOME

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

Association of Chefs and Confectioners – Czech Republic

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

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 ...

The story of Saverio Busato, a passionate and proud Italian pastry chef working for Ferrero in Singapore

Today you are Executive Pastry Chef, Chocolatier with vast experience (21 years) working in production kitchens. more ...

The world gastrony Institute WGI

The world gastronomy institute is a transinternational organization with consulative status accredit by The United nations. more ...

WOLFGANG WAGENLEITNER – AN EXECUTIVE PASTRY CHEF IN DUBAI

Wolfgang Wagenleitner is an executive pastry chef in Dubai. Read our current interview to find out how he started out as a confectioner in Vienna before ending up in Dubai. From a classical apprenticeship as a confectioner in Vienna, to executive pastry chef at Raffles Hotel in Dubai. Where does this passion for your work come… more ...

Insects in gastronomy

Are you ready for insects? Larvae, worms and grasshoppers, insects in gastronomy. more ...

FROGS’ LEGS: A TYPICALLY FRENCH SPECIALITY?

When you ask people around the world to name a typically French culinary speciality, the answer is often unanimous: frogs’ legs. Indeed, this delicacy is rarely consumed even in France’s neighbouring cultures in Western Europe. People’s fascination is driven not only by curiosity, but also disgust. more ...

CHRISTIAN JANIER: CHEESEMAKER

As part of our blog, we have decided to present a number of products for which particular French regions are known. When we talk about gastronomy in France, the first two words that spring to mind are wine and cheese. more ...

Andrei Klius – the world of new Ukrainian cuisine

Andrei Klius – about the world of new Ukrainian cuisine and his cooking style “Modern Gastro Nostalgia”. Read here more. more ...

Bertrand Valegeas is cluster Executive Chef – his exciting story

Bertrand Valegeas is cluster executive chef in Sentosa and Singapore. Read here more in this interview about his exciting story. more ...

Oliver Li – Chef Teacher at the culinary college in Toronto

Oliver Li, originally from Shanghai, with a stopover as Executive Sous Chef in Germany, at the restaurant, “Zum Schwarzen Stern” in Frankfurt, become a Chef Teacher at the top culinary college in Toronto Canada, the George Brown College / The Chefs’ House. more ...

A CULINARY COMPETITION FOR THE UNEMPLOYED

During many of our meetings with industry professionals, we have discovered that a high number of entrepreneurs are facing the same problem. In this article we intend to elaborate on this. more ...

GASTRONOMICAL RICHES: SNAILS

In our series of articles dedicated to the products we get from the ground and which represent the unique character of a region or country, today we present: escargots – snails. more ...

Luca Di Pietro – Chef de Cuisine at the Shangri-La Hotel Singapore

Luca Di Pietro, Italian Chef de Cuisine at the Shangri-La Hotel Singapore, started his career with an accounting diploma and found his way over crossing different countries and kitchens to the classic Italian cuisine in Singapore. We got interviewed him. more ...

Executive Chef Susy Massetti at the Masso Restaurant

We have met executive chef Susy Massetti for an interview. She is working at the Masso Restaurant at The Palace Hotel, the first “green”, ethical and sustainable Southern European restaurant in Bahrain. more ...

Bas Meerveld – famous Patissier from the Netherlands

Bas Meerveld a famous Patissier from the Netherlands have told us in an interview more about his job. You can read it here. more ...

Kadrianta Sinulingga – Chef in Indonesia

Kadrianta Sinulingga worked for a long time as a chef in Indonesia. In our interview he told us more about the traditional food in Indonesia. Read here more. more ...

Chef Matt McCool – Culinary Director

Matt Mccool from Australia is working in Bali as culinary director at Capella Hotel Group. We have met him for an interview. Read here more. more ...

Battel of the Taste

My hometown of Aarhus in denmark, which was the year`s cultural capital city in 2017, hosted a number of gastronomic events. Battel of the Taste was one of them. more ...

Martin Bower – Culinary Director

Martin Bower – Culinary Director Renaissance Pattaya Resort and Spa. We met him for an interview about his road. Read here more. more ...

FEMALE CHEFS AND THEIR PASSION FOR GASTRONOMY

Cooking is one of the professions where the inequality between women and men is most pronounced. Only 6% of chefs in France are female. However, many women working as private chefs can be found online. Female chefs – read here more. more ...

JULIA SÉFEDJIAN – A MICHELIN-STARRED FEMALE CHEF AT 21

The catering business remains a professional sector in which the inequality between men and women is still very pronounced. Julia Séfedjian is one notable exception. According to current statistics, only 6% of chefs in France are women. more ...

A PRIVATE CHEF ON HIS WAY TO QATAR

A dream may be about to come true for the Greek chef Christodoulos Pedes: He has just been offered a job as sous-chef in an emir’s kitchen in Qatar. In an interview he tells us about his journey so far, working first as a normal chef and later mostly as a private chef. more ...

THAT LONGING FOR A MICHELIN STAR

Today we present Jérémy Biasiol’s remarkable career. He once dreamed of earning a Michelin star. We met him in Offenburg, where he has worked as a head chef since August.  more ...

TOP CHEF KOBE DESRAMAULTS AND HIS SOMEWHAT UNCONVENTIONAL RESTAURANT

A visit to the new restaurant “Chambre Séparée” by the top Belgian chef Desramaults is subject to clear rules: no groups, no special requests, and you have to pay before you dine. But bow to these rules and you can partake of an impressive menu. more ...

Colin Clague – Executive chef of Ruya Dubai

Colin Clague, Executive chef of Ruya Dubai, a modern interpretation of an Turkish restaurant. Read here more. more ...

THE FRENCH SUSHI CHAMPIONSHIP

For some years now, the trend of sushi has been more popular in France than ever before. Whether street food, in a restaurant or delivered to your door, it’s possible to eat sushi anywhere. And demand is showing no sign of flagging. more ...