AMSTERDAM: Rijks, the Amsterdam restaurant by Joris Bijdendijk is continuing with a series of guest chef events despite the online with a series of online 4-hands dinner. The first dinner will be held on Sunday 26 April with Brazilian chef Manu Buffara. Could this be the future of four hands dinner post COVID-19? "We are limited in travelling and meeting because of the coronavirus measures. But that does not stop us from continuing to cook for our guests with internationally renowned top chefs," he said. "A new situation requires a new approach, including the the guest chef events at Rijks," Bijdendijk said. The four-or-six course menu is compiled by chefs Buffara and Bijdendijk and can be picked up in the afternoon from the restaurant Rijks on 26 April. Instructions on how to complete the menu are then given. All guests are asked to set the table nicely and to join Instagram Live from RIJKS at 7pm. There they can follow the conversation between Buffara and … [Read more...]

LIERNU: San Degeimbre and Carine Nosal of two Michelin star restaurant L'Air du Temps in Liernu, in the heart of the Belgian countryside, are sharing a part of their terroir and garden with customers as from next week. While restaurants in many countries are currently closed because of the COVID-19 crisis, the plight of restaurants in the countryside is even harder because they have fewer options to reach their clients. Nevertheless, San Degeimbre has decided to start sharing some of the garden's produce as well as home made bread which he has been testing over the past few weeks as well as supplies from his suppliers. "What we miss most is direct contact with customers. For some time now, we are closed and we still don't know how much longer this will last. But we want to share my love of cooking as well as the products of artisans who are so important." San Degeimbre said nature has not stopped so this was the time to use the moment to honour those who help shape the … [Read more...]

Brazilian chef Manoella Buffara, also known as Manu is convinced the world will no longer be the same after COVID-19 and this was the time to reflect on the future. Chef of Restaurant Manu and one of the rising stars not just of Brazilian cuisine but world gastronomy believes that nature is sending a signal that it is greater than men. “It will be impossible to return to the world as it was before,” she said on an Instagram post. “It is no longer optional to live in a sustainable world. We are going through a very tough test will will force us to reinvent processes, redesign trajectories and produce less waste.” She said that many people will find that they can care for their own food, that they can cook at home and that food is what brings people together. “We will return more lucid and the kitchen will unit.” What’s for sure she says is that she will not want to consume as before. “I want to live on less and in a different pattern. I want to buy more health, more … [Read more...]

HONG KONG: Roganic Hong Kong, the restaurant of British chef and founder Simon Rogan's urban farm-to-table concept is introducing a series of new baking classes on Thursdays, Fridays and Sundays led by executive chef Oli Marlow. And the response has been excellent because the April classes have all been sold out and the restaurant is now taking bookings for May 2020. Guests may choose between two sessions throughout the day, including a morning (10am start) and afternoon (3pm start) class. On Thursdays and Fridays, workshops will be limited to morning sessions (10am start) only. Each workshop will include a three-course lunch with one glass of Simon Rogan’s Exton Park Sparkling Wine, and the creation of two iconic Roganic dishes to bake and take home.  Welcoming home cooks of different skill levels, Chef Oli will lead a step-by-step demonstration of how to create Roganic’s signature Irish Soda Bread and the famous Apple Tart dessert. The recipe … [Read more...]

COPENHAGEN: René Redzepi, chef of noma restaurant in Copenhagen, one of the leading restaurants in the world is working on the assumption that the restaurant will be welcoming between 50% to 75% less guests than two months ago following the COVID-19 crisis. “I think that when we will reopen we will still be able to have 40 guests seated at the restaurant but we will need to adapt to a new reality. The question I am asking myself is what will the restaurant look like when it reopens. The concept of sitting at table for four to five hours in a fine dining context seems very dated to me despite being just one month old. We might be back there in a few years but this will take time.” Speaking with Canadian journalist Marie-Claude Lortie on Instagram Live, the Danish chef said he and his team were already thinking about noma 3.0. Marie-Claude interviewed Massimo Bottura on Monday, an interview we unfortunately missed. “We will need to think very differently about the restaurant … [Read more...]

NEW YORK: Daniel Humm, chef of Eleven Madison Park in New York has reopened his three Michelin star restaurant kitchen and turned it into a commissary kitchen with the goal of producing thousands of meals each day for those who are working on the front lines and those who have been deeply effected by the current crisis. After closing the restaurant and creating an auction in aid of his staff, the award winning chef said he had been struggling with what do since since they closed the doors to their restaurants. “All our worlds have been turned upside down. We need to stay safe, we need to protect each other and the vulnerable.” “But I need to help New York City, it’s given so much to me, even if I can help just a little bit,” he said. To date, New York has been the hardest hit in the United States. “With our friends at Rethink Food NYC who have partnered with American Express we found the answer. We are blessed to have a beautiful and spacious restaurant and kitchen, we have … [Read more...]

MILAN: Milano Wine Week has launched a campaign in aid of two hospitals in Bergamo, the epicentre of the COVID-19 crisis in Italy. The Milano Wine Week is calling on the Italian and international wine world to support Policlinico San Pietro in Ponte San Pietro and Policlinico San Marco in Zingonia. The third edition of the largest wine event in Milan will take place from October 3 to October 11. The president of the event Federico Gordini said that while their aim is to rehabilitate the image of Italian wine in the medium and long term we can only be focused on the present. "This is why we have chosen to support two hospitals in the province of Bergamo, the epicenter of the emergency. All funds will be donated for the purchase of materials and equipment for the improvement of the intensive and sub-intensive care unit, disposable and sterile respiratory helmets and gowns for healthcare personnel. Donations are open can can be made through the Gofundme platform at the … [Read more...]

BANGKOK: Bangkok Top Table's Young Chef of the Year Deepanker “DK” Khosla of urban farm-to-table Haoma Bangkok has launched a fundraising campaign to feed the jobless and hungry. With Thailand’s tourism sector contributing 30% of total GDP, the hospitality industry is one of the country’s largest employers. Amid the coronavirus pandemic, up to 5 million hospitality workers are facing unemployment—and need help urgently. Chef DK and the Haoma team have launched a fundraiser that will go towards cooking and providing thousands of cooks and their families with a hot meals. The donation page for Chef DK’s #NoOneHungry campaign is located at https://gogetfunding.com/noonehungry-haoma-bangkok/.  “The mission of the campaign is to help those in need and those who do not have the means to survive. We want to give them a meal full of nutrition, and in return, we get a smile! Deepanker said he was inspired by an ancient Indian saying, “Ki ghar ka … [Read more...]

CHARLEROI: With not much to do after a government decree to close restaurants, a group of chefs from around Charleroi started Chefs Carolos Solidaires, a non-profit organisation, aimed at delivering food to staff working incessantly in hospitals. On the first day, the founder of the organisation, Constantino Longo, together with a group of chefs prepared some soup that was delivered for lunch in one of the hospitals in the Belgian city. But they were not aware that the response to this initiative would be huge. Since then, thanks to donations from various organisations and interest from other chefs, they have been delivering food made by chefs to staff in hospitals that have been hit by the COVID-19 crisis in various cities around Belgium. The chefs that have founded the association are Fabrizzio Chirico of La Table de La Manufacture urbaine, Alain Stennier of Le Substrat, Tienchin of Esprit Bouddha and Tolis Lalos of Fetavie. Others have in the meantime joined … [Read more...]